Slow Cooker Zucchini Soup Recipes

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EASY ZUCCHINI SOUP

This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!

Provided by Julia L

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

Time 25m

Yield 5

Number Of Ingredients 5



Easy Zucchini Soup image

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.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g

½ cup butter
2 pounds zucchini, cut into chunks
1 (15 ounce) can chicken broth
1 teaspoon salt
1 teaspoon curry powder

GARDEN VEGGIE ZUCCHINI SOUP

A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.

Provided by Shannon Dyck

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

Time 1h

Yield 10

Number Of Ingredients 12



Garden Veggie Zucchini Soup image

Steps:

  • Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
  • Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g

8 cups chicken stock
4 potatoes, cut into 1-inch cubes
3 zucchini, cut into 1-inch cubes
2 small onions, cut into 1-inch cubes
2 carrots, cut into 1-inch chunks
¾ cup chopped fresh dill
1 ½ tablespoons chopped fresh basil
5 cloves garlic, minced - or more to taste
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 (8 ounce) package shredded Cheddar cheese
salt and ground black pepper to taste

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