Quick And Delicious Zucchini Soup Recipes

Steps:

• Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
• Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
• Blend the soup with an immersion blender until smooth.

Steps:

• Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Steps:

• Summary: Puree zucchini in broth and simmer for 10 minutes.
• I harvest one of the huge zukes (larger than my entire forearm) cut it in chunks and place them in a blender with some chicken broth.
• I simply open a large can (48 ounces- about 6 cups) of "College Inn" brand of chicken broth and use some of the broth in the blender with the zucchini so the blender can puree the zukes more easily.
• Then pour the rest of the broth from the can into a soup pot with all the pureed zukes and simmer for 10 or 15 minutes.
• Delicious!
• It comes out a clear, velvety texture with lovely green bits to color it.
• I store any leftover soup in the fridge.
• But it's so good we usually finish it up in just one day.