I Want More Zucchini Soup Recipes

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ZUCCHINI SOUP

I've received numerous 4-H cooking awards over the past few years and often cook for the family...much to my mom's delight.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 13



Zucchini Soup image

Steps:

  • Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.

Nutrition Facts : Calories 198 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1340mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

12 ounces uncooked breakfast sausage links
1 cup chopped celery
1/2 cup chopped onion
1 pound zucchini, sliced
3 cans (14-1/2 ounces each) stewed tomatoes
1 can (14-1/2 ounces) chicken broth
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teaspoon dried basil
1 medium green pepper, chopped

ZUCCHINI SOUP I

A delicious soup served anytime.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 13



Zucchini Soup I image

Steps:

  • In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
  • In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
  • When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

I WANT MORE ZUCCHINI SOUP ....

My mom always makes this comforting soup and it is just AMAZING that zucchini can taste soooo good!!! It's very easy to make and you'll look like you fussed. Great soup to start a fancy meal or to serve on it's own for lunch or dinner.

Provided by Chef Decadent1

Categories     Vegetable

Time 40m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 8



I Want More Zucchini Soup .... image

Steps:

  • Melt butter in a skillet add diced zucchini , onions and 1 minced clove of garlic. Cover and cook 10 minutes until soft but not brown.
  • Combine half of the zucchini mixture,2 cups of the chicken broth, curry powder, salt and cayenne in a food processor or blender. Puree. Pour into large soup pot. Repeat pureeing with remaining 2cups of chicken broth and remainder of zucchini mixture. Combine the 2 batches into a large soup pot and cook until hot. Serve with your favorite bread recipe.COMFORT!

Nutrition Facts : Calories 123.7, Fat 8.9, SaturatedFat 5.2, Cholesterol 20.3, Sodium 627.5, Carbohydrate 7, Fiber 2, Sugar 3.5, Protein 5.3

1/4 cup butter
2 lbs zucchini
5 tablespoons onions
1 garlic clove
4 cups chicken broth
1 1/2 teaspoons curry powder
1/8 teaspoon salt (or to taste)
1/8 teaspoon cayenne

ITALIAN ZUCCHINI SOUP

This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 2 quarts.

Number Of Ingredients 12



Italian Zucchini Soup image

Steps:

  • In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

1 pound bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 medium green pepper, chopped
2 to 4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 cups diced tomatoes, undrained
4 cups diced zucchini
Grated Parmesan cheese, optional

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