Best 9 Zucchini Bisque Recipes

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Calling all zucchini enthusiasts! If you're looking for a delightful and easy-to-make soup recipe that showcases the goodness of zucchini, you've come to the right place. Get ready to embark on a culinary journey as we present a collection of the most delectable zucchini bisque recipes that will tantalize your taste buds. Whether you prefer a creamy, velvety texture or a chunky, rustic touch, we have options that cater to every palate.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI BISQUE



Zucchini Bisque image

I like to serve this soup as a first course for special dinners. It is nice and light, pretty in color and very appetizing with its blend of flavors.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-5 servings (5 cups).

Number Of Ingredients 9

1 medium onion, diced
1/2 cup butter, cubed
2-1/2 cups shredded zucchini
2-1/2 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup half-and-half cream

Steps:

  • In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings., Puree on low in a blender. Return to pan; stir in cream and heat through.

Nutrition Facts : Calories 318 calories, Fat 29g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 1141mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

NUTMEG ZUCCHINI BISQUE



Nutmeg Zucchini Bisque image

Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

4 medium zucchini, shredded
1 medium onion, chopped
1/2 cup butter, cubed
2-1/2 cups chicken broth
1 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon minced fresh basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Sour cream and additional nutmeg, optional

Steps:

  • In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly., Transfer to a food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired.

Nutrition Facts : Calories 306 calories, Fat 30g fat (19g saturated fat), Cholesterol 95mg cholesterol, Sodium 857mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE



New England Soup Factory's Spinach and Zucchini Bisque image

Another recipe from the New England Soup Factory, known for their hearty and unusual combinations. The roasted leeks lend a smoky spice to the normally mild spinach and zucchini. I loved to get this when we lived in Boston; at least this way I can make it here in TX. From the Boston Globe paper in 1998.

Provided by winkki

Categories     Spinach

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons salted butter
1 1/2 cups onions, diced
1 1/2 cups celery, diced
1 small fennel bulb, thinly sliced
1 tablespoon chopped garlic
1 3/4 lbs zucchini, in large chunks
2 large potatoes, peeled and diced
6 cups vegetable stock or 6 cups chicken stock
1 lb firmly packed spinach leaves
1 cup heavy cream
1 nutmeg
salt and pepper
4 medium leeks, thinly sliced
2 tablespoons olive oil
salt and pepper

Steps:

  • Begin the roasted leeks:.
  • Preheat the oven to 450 degrees.
  • Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
  • Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
  • Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
  • Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
  • Add zucchini and potatoes; mix well.
  • Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
  • Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
  • spinach wilts.
  • Puree in batches in a blender.
  • (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
  • Return the puree to the pot.
  • Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.

ZUCCHINI BISQUE



Zucchini Bisque image

Recipe is from the Appetizers from A - Z cookbook. This is a chilled soup; although I am quite sure you could serve it warm if desired. You can substitute low fat sour cream and cream cheese. Prep time does not include "chill" time in refrigerator.

Provided by DailyInspiration

Categories     Cheese

Time 20m

Yield 8 cups

Number Of Ingredients 8

4 medium zucchini, sliced
2 (14 1/2 ounce) cans chicken broth (or vegetable broth)
1 bunch green onion, sliced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried dill weed

Steps:

  • Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let cool completely.
  • Combine half each of zucchini mixture, cream cheese, and sour cream in an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining zucchini mixture, cream cheese and sour cream.
  • Combine pureed mixture, salt, pepper, and dill weed in a large bowl. Cover and chill.

Nutrition Facts : Calories 194.8, Fat 16.6, SaturatedFat 9.2, Cholesterol 46.8, Sodium 754.5, Carbohydrate 6.8, Fiber 1.4, Sugar 5.1, Protein 6

SHRIMP, ZUCCHINI AND RED BELL PEPPER BISQUE



Shrimp, Zucchini and Red Bell Pepper Bisque image

Categories     Soup/Stew     Milk/Cream     Tomato     Lunch     Shrimp     Bell Pepper     Zucchini     Fortified Wine     White Wine     Bon Appétit

Yield Serves 8 as first-course

Number Of Ingredients 16

1 pound uncooked large shrimp
7 tablespoons butter
3/4 cup chopped onion
3/4 cup chopped celery
3 cups cold water
2 cups bottled clam juice
1 cup dry white wine
2 fresh parsley sprigs
1/4 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1/4 cup all purpose flour
1/4 cup Madeira
3 tablespoons tomato paste
3/4 cup half and half
1 medium zucchini, cut into 1/4-inch cubes
1 medium-size red bell pepper, cut into 1/4-inch cubes

Steps:

  • Peel and devein shrimp; reserve shells. Coarsely chop shrimp. Place shrimp in small bowl; cover and refrigerate.
  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved shrimp shells, 3 cups cold water and next 5 ingredients. Bring liquid to boil. Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes. Strain shrimp stock; discard solids.
  • Melt 4 tablespoons butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then shrimp stock. Simmer until mixture thickens slightly, about 8 minutes. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring soup to simmer before continuing.) Mix in half and half. Cook until soup is heated through (do not boil). Season soup to taste with salt and pepper.
  • Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add zucchini and red bell pepper. Sauté until vegetables are crisp-tender, about 3 minutes. Add reserved shrimp. Sauté just until shrimp are cooked through and vegetables are tender, about 3 minutes longer. Season shrimp mixture with salt and pepper.
  • Spoon 1/3 cup shrimp mixture into center of each bowl. Ladle soup around shrimp mixture and serve.

ZUCCHINI BISQUE WITH SNOW CRAB



Zucchini Bisque with Snow Crab image

Provided by Rozanne Gold

Categories     Soup/Stew     Crab     Zucchini     Summer     Dill

Yield Serves 4

Number Of Ingredients 3

1 1/2 pounds medium zucchini
1 small bunch fresh dill
1/2 pound snow crabmeat

Steps:

  • Wash zucchini thoroughly. Trim ends and cut zucchini into 1/2-inch-thick slices. Place in a large saucepan.
  • Wash dill and chop finely to yield 1/4 cup, reserving remaining sprigs. Add to pot with half the crabmeat and any accumulated juices. Add 1 1/4 cups water and 1 teaspoon kosher salt. Water will not completely cover zucchini.
  • Bring to a rapid boil. Lower heat to medium and cover pan. Cook for 20 minutes, or until zucchini is very soft. Let cool for 5 minutes. Transfer contents to a blender. Process for several minutes until very smooth. Mixture should thicken and become foamy. Add salt and freshly ground black pepper to taste and refrigerate, covered, for several hours or until very cold.
  • Serve soup in chilled soup bowls with a mound of remaining crabmeat in center of each serving. Garnish with reserved fresh dill sprigs.

GARDEN ZUCCHINI BISQUE



Garden Zucchini Bisque image

Make and share this Garden Zucchini Bisque recipe from Food.com.

Provided by soulmatesforever

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter or 2 tablespoons margarine
2 cups sliced zucchini (1/8 inch)
1 cup fresh mushrooms, sliced 1/4 inch
1/2 cup chopped onion (or 1 medium)
1/4 cup chopped fresh parsley
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1 (10 3/4 ounce) can chicken broth (I use 1 3/4 cups water with 2 packets of chicken boullion)
3/4 cup cream (I use milk)
1 pinch pepper

Steps:

  • In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
  • Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min).
  • Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min).
  • Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min).
  • Stir in cream, pepper and zucchini mixture.
  • Continue cooking until heated through (5 to 6 min).

ZUCCHINI POTATO BISQUE



Zucchini Potato Bisque image

Provided by Florence Fabricant

Categories     weekday, soups and stews, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 cup chopped leeks (white part only)
2 large cloves garlic, minced
2 medium zucchinis, coarsely chopped
1 medium boiling potato, peeled and diced
3 cups low-fat milk
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon minced fresh chives

Steps:

  • Heat the olive oil in a heavy saucepan. Add the leeks, garlic and zucchini and cook over medium heat, stirring from time to time, until the leeks and zucchinis are tender but not brown, about 20 minutes.
  • Add the potato and two cups of the milk and cook, covered, until the potato is tender, about 15 minutes. Puree the contents of the saucepan in a food processor, blender or a food mill. Return the puree to the saucepan.
  • Add the remaining milk, bring to a simmer and slowly stir in the lemon juice. Season with salt and pepper. Sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 570 milligrams, Sugar 9 grams

LOBSTER, ZUCCHINI AND RED PEPPER BISQUE



LOBSTER, ZUCCHINI AND RED PEPPER BISQUE image

Categories     Soup/Stew     Shellfish     Appetizer     Sauté     Christmas

Yield 8 people

Number Of Ingredients 15

1 lb lobster
7 tbsp butter
1/4 cup chopped onion
1/4 cup chopped celery
3 cups cold water
2 cups bottled clam juice
1 cup dry white wine
2 fresh parsley sprigs
1/4 tsp whole black peppercorns
1/4 cup all purpose flour
1/4 cup Madeira
3 tbsp tomatoe paste
3/4 cup half and half
1 medium zucchini cut into 1/4 inch cubes
1 medium size red bell pepper, cut into 1/4 inch cubes

Steps:

  • Boil the lobster, cool, peel and separate shell from meat. Melt 1 tbsp butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved lobster shells, 3 cups cold water and next 5 ingredients. Bring to a boil. Reduce heat to low and simmer until reduced to 5 cups, about 30 minutes. Strain and discard solids. Melt 4 tbsp butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then lobster stock. Simmer until mixture thickens slightly, about 8 minutes (can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring to simmer before continuing). Mix in half and half. Cook until soup is heated through (do not boil). Season with salt and pepper. Meanwhile, melt remaining 2 tbsp butter in heavy large skillet over medium high heat. Add zucchini and red bell pepper. Saute until vegetables are crisp-tender, about 3 minutes. Add reserved lobster. Saute just until warmed and vegetables are tender. Season with salt and pepper. Spoon 1/3 cup lobster mixture into center of each bowl. Ladle soup around lobster mixture and serve immediately.

Tips:

  • Choose small, tender zucchini: Smaller zucchini have a milder flavor and fewer seeds, making them ideal for bisque.
  • Don't peel the zucchini: The skin of the zucchini adds color, texture, and nutrients to the bisque. Just be sure to wash it well before using.
  • Roast the zucchini before blending: Roasting the zucchini intensifies its flavor and gives the bisque a smoky depth of flavor.
  • Use a good quality vegetable broth: The broth is the base of the bisque, so it's important to use a good quality broth that has a rich flavor.
  • Don't overcook the bisque: The zucchini should be tender but still have a slight bite to it. Overcooking the bisque will make it mushy.
  • Garnish the bisque with fresh herbs: Fresh herbs like basil, chives, or dill add a pop of color and flavor to the bisque.

Conclusion:

Zucchini bisque is a delicious and versatile soup that can be enjoyed hot or cold. It's a great way to use up zucchini from your garden, and it's also a good source of vitamins and minerals. With a few simple tips, you can make a zucchini bisque that is both flavorful and healthy.

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