Zucchini Soup Ii Recipes

ZUCCHINI TOMATO SOUP II

A great way to use up all those extra fresh tomatoes and zucchini from the garden during late summer. My family loves this soup! If you like, this soup can be thinned with a little bit of milk or cream.

Provided by TUDES

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 16

Zucchini Tomato Soup II image

Steps:

In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 5 g, Fat 2.9 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 476.2 mg, Sugar 2.5 g

Ingredients

1 pound zucchini, sliced
2 teaspoons salt
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups chicken broth
1 large tomato, chopped
2 teaspoons lemon juice
½ teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground nutmeg
¼ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
salt and pepper to taste

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.

Ingredients

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

FAST AND EASY ZUCCHINI SOUP

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

Provided by Jilly Bean

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

Time 30m

Yield 4

Number Of Ingredients 4

Fast and Easy Zucchini Soup image

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.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g

Ingredients

5 zucchini, sliced
5 cups water
7 cubes chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

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

Ingredients

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

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

Ingredients

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

More about "zucchini soup ii recipes"

HEALTHY CREAMY ZUCCHINI SOUP | RECIPETIN EATS

Web Aug 30, 2017 Cook for 15 - 20 minutes or until zucchini is very soft. Use a stick blender to whizz until smooth. (Note 1 for blender) Stir through …
From recipetineats.com
4.9/5 (51)
Calories 215 per serving
Total Time 30 mins

Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.

Zucchini Soup Ii Recipes

ZUCCHINI TOMATO SOUP II

A great way to use up all those extra fresh tomatoes and zucchini from the garden during late summer. My family loves this soup! If you like, this soup can be thinned with a little bit of milk or cream.

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

FAST AND EASY ZUCCHINI SOUP

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

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!

ZUCCHINI SOUP I

A delicious soup served anytime.

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