Creamy Cajun Zucchini And Potato Soup Recipes
CREAMY, CHEESY ZUCCHINI SOUP
This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!
Provided by Chair
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
- Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.
Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g
AMAZING CREAMY ZUCCHINI, POTATO, VEGETABLE CROCK POT SOUP
I used a couple recipes I found here but ended up altering them enough that it was worth posting as a new recipe. This soup was amazing! The kids and adults all loved it. I served it with some toasted parmesan garlic bread and it was a delicious meal. (Note: I used 4 cups of water with 2 cubes of veg bullion and 2 cubes of chicken bullion. I also used about a cup of frozen broccoli/cauliflower/carrot mix. In place of Cajun seasoning, you can substitute salt, black pepper, dried thyme, red pepper, paprika, garlic powder, onion powder or flakes, and ground celery seed to taste.)
Provided by Dannys Diner
Categories Potato
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
- Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
- Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
- Transfer to a crockpot.
- Add the broccoli, cauliflower, carrots, stock, and seasoning.
- Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
- Cover and continue heating until ready to serve.
- Provide cheddar or grated parmesan for topping.
Nutrition Facts : Calories 104, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 55.4, Carbohydrate 11.9, Fiber 2.1, Sugar 3, Protein 2.2
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