Mexican Zucchini Cheese Soup Recipes

Steps:

• Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
• Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
• Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

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.

Steps:

• Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
• Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
• Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
• Gently reheat to serve.
• NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

Steps:

• Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
• Puree in small batches in a blender or food processor and set aside in the saucepan.
• In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.