Best 2 Zucchini Parmesan Soup Recipes

Are you in search of a delightful and comforting soup recipe that showcases the fresh flavors of zucchini? Zucchini parmesan soup is a culinary symphony of creamy textures and savory aromas that will tantalize your taste buds. Made with tender zucchini, rich parmesan cheese, and a symphony of herbs and spices, this soup is a symphony of flavors that will warm your soul and satisfy your hunger. Whether you're looking for a quick and easy weeknight meal or an elegant dish to impress your guests, zucchini parmesan soup is the perfect choice.

Here are our top 2 tried and tested recipes!

ZUCCHINI POTATO AND PARMESAN SOUP

Zucchini Potato and Parmesan Soup image

Make and share this Zucchini Potato and Parmesan Soup recipe from Food.com.

Provided by Lori Bailey

Categories Vegetable

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 celery ribs, chopped
3 cloves garlic, minced
3 medium zucchini, scrubbed but kept unpeeled,cut into 1/2 inch cubes
1 medium potato, peeled and cut into 1/2 inch cubes (1 cup)
3 cups chicken broth or 3 cups low sodium chicken broth
1 sprig fresh thyme
1 cup evaporated skim milk
3 tablespoons freshly grated parmesan cheese
salt and pepper

Steps:

Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
Cook stirring often, until the onions are translucent, about 5 minutes.
Stir in zucchini and potato.
Add enough broth to barely cover the vegetables.
Add the thyme and bring to a boil over high heat.
Reduce heat to low.
Simmer, partially covered, until the potatoes are tender about 15 minutes.
Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
Season to taste with salt and pepper.

ZUCCHINI-PARMESAN SOUP

ZUCCHINI-PARMESAN SOUP image

Categories Soup/Stew Squash

Number Of Ingredients 12

Ingredients

Zucchini-Parmesan Soup
3 T. butter
4 cups zucchini, diced (about 1 lb.)
1 cup onions, diced
1 T. garlic, minced
2 cups chicken broth
1/4 tsp. ground nutmeg
1/2 cup carrot, diced
1/2 cup heavy cream (I sometimes sub evaporated milk)
1/4 cup parmesan cheese, grated
2 T. fresh parsley, minced
Salt and pepper to taste

Steps:

1. Sweat zucchini, onion, and garlic in butter in a large saucepan over medium heat. Cook for 10 minutes, stirring occasionally. Stir in broth and nutmeg, and bring to a boil. Reduce heat and simmer until zucchini is very soft, 5 minutes. Puree 1/2 the soup in a blender or food processor, then return it to the pan with carrot, cream, and parmesan. Simmer until carrot is tender and cheese melts. 5-8 minutes, stirring often. Finish with parsley, salt and pepper. Yield: 4 1/2 cups Source: Cuisine at Home

Tips:

Choose the Right Zucchini: Select firm, medium-sized zucchini for the best flavor and texture.
Prep the Zucchini Properly: Wash and trim the zucchini, then cut it into thin slices or cubes for even cooking.
Use Good Quality Parmesan Cheese: Freshly grated Parmesan cheese adds a rich, nutty flavor to the soup. Avoid pre-packaged or powdered Parmesan.
Don't Overcook the Vegetables: Cook the zucchini and other vegetables until tender but still slightly firm to retain their鮮豔的 color and nutrients.
Season to Taste: Add salt, pepper, and other spices to taste. A pinch of red pepper flakes can add a subtle heat.
Serve with Crusty Bread or Crackers: Serve the soup with a side of crusty bread, crackers, or croutons for dipping.

Conclusion:

Zucchini Parmesan soup is a delicious, versatile soup that is easy to make and can be enjoyed by people of all ages. Its creamy texture, cheesy flavor, and fresh vegetable ingredients make it a perfect choice for a light lunch or dinner. Whether you're a fan of zucchini or simply looking for a new soup recipe to try, this soup is sure to impress. So gather your ingredients, put on your apron, and let's get cooking!