Best 3 Zucchini Summer Soup Recipes
In the realm of summer soups, zucchini takes center stage as a versatile and refreshing ingredient. Its delicate flavor and abundance during the warm season make it an ideal base for a light and flavorful soup. This article presents a diverse collection of zucchini summer soup recipes, each offering a unique culinary experience.
From the classic Zucchini Summer Soup, a straightforward blend of zucchini, onion, and vegetable broth, to the more adventurous Zucchini Gazpacho, a chilled Spanish soup with a vibrant tomato base, these recipes cater to a wide range of tastes. For those seeking a creamy and indulgent option, the Creamy Zucchini Corn Chowder is a delightful choice, combining the sweetness of corn with the subtle flavors of zucchini and a touch of cream.
For a delightful twist on traditional pesto, the Zucchini Pesto Soup incorporates fresh basil and zucchini, resulting in a vibrant green soup with a nutty and herbaceous flavor profile. For a taste of the Mediterranean, the Zucchini and Feta Soup combines the tanginess of feta cheese with the refreshing flavors of zucchini and lemon. Lastly, the Zucchini and Chickpea Curry Soup offers a hearty and aromatic option, featuring a blend of spices and the wholesome goodness of chickpeas.
SUMMER'S BEST ZUCCHINI SOUP
I like the way nature balances her books. In summertime, everyone gets hot and loses water. So what does Mother Nature do? She produces an abundance of summer squash, which happens to be full of water, making it an ideal vegetable to combat dehydration. I think of zucchini as the perfect party guest. It's mild and mixes well with a crowd. The key with zucchini is good prep, so that the flesh stays somewhat firm and tasty.
Yield serves 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until golden, about 5 minutes. Add the garlic, potato, and 1/4 teaspoon of salt and continue to sauté for about 8 minutes, until the potatoes begin to get tender, adding 1 tablespoon of broth if they begin to stick or the pan gets too dry. Add the diced zucchini, oregano, red pepper flakes, and another 1/4 teaspoon of salt and sauté for 4 minutes. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
- Pour 2 cups of the broth into a blender, add one-third of the zucchini sauté, and blend until smooth. Transfer to a soup pot over low heat, and repeat the process two more times. Stir in the grated zucchini and lemon juice, then taste and adjust the seasoning if needed until you have achieved yum.
- Serve garnished with the Pistachio Cream, parsley and mint.
- For a luscious curried zucchini soup, omit the oregano and add 1 teaspoon of curry powder and 1/4 teaspoon of cumin. In place of the Pistachio Cream, parsley, and mint, garnish with a dollop of Sweet and Savory Yogurt (page 189) or Tomato Mint Chutney (page 176). Yum!
- Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- (per serving)
- Calories: 130
- Total Fat: 4.1g (0.7g saturated, 2.6g monounsaturated)
- Carbohydrates: 23g
- Protein: 4g
- Fiber: 5g
- Sodium: 175mg
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
ZUCCHINI SUMMER SOUP
This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
- Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
- Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
- Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 24.9 g, Cholesterol 4.4 mg, Fat 5.6 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 1603.8 mg, Sugar 17.1 g
Tips:
- Choose fresh, tender zucchini: Overgrown or mature zucchini can have a tough texture and a bitter taste. Look for zucchini that is about 6-8 inches long and has a dark green color.
- Use a variety of vegetables: In addition to zucchini, this soup can be made with other summer vegetables such as tomatoes, carrots, celery, and bell peppers. You can also add some chopped greens, such as basil, parsley, or cilantro, for extra flavor.
- Don't overcook the vegetables: Zucchini and other summer vegetables cook quickly, so be careful not to overcook them. Overcooked vegetables will become mushy and lose their flavor.
- Season the soup to taste: This soup can be seasoned with a variety of herbs and spices. Try adding some garlic, onion, salt, pepper, and a pinch of cayenne pepper. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
- Serve the soup hot or cold: Zucchini summer soup can be served hot or cold. If you're serving it cold, be sure to chill it for at least 2 hours before serving.
Conclusion:
Zucchini summer soup is a delicious and refreshing way to enjoy the bounty of summer vegetables. It's easy to make and can be served hot or cold. With its creamy texture and flavorful broth, this soup is sure to please everyone at your table. So next time you have a surplus of zucchini, be sure to give this recipe a try!
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