Best 3 Zucchini Soup Iii Recipes

Zucchini soup III is a delicious and creamy soup that is perfect for a light lunch or dinner. Made with fresh zucchini, onion, garlic, and vegetable broth, this soup is packed with flavor and nutrients. It is also incredibly easy to make, and can be ready in under an hour. Whether you are a seasoned home cook or a beginner in the kitchen, you are sure to enjoy this tasty and versatile soup.

Let's cook with our recipes!

ZUCCHINI SOUP

Zucchini Soup image

I've received numerous 4-H cooking awards over the past few years and often cook for the family...much to my mom's delight.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

12 ounces uncooked breakfast sausage links
1 cup chopped celery
1/2 cup chopped onion
1 pound zucchini, sliced
3 cans (14-1/2 ounces each) stewed tomatoes
1 can (14-1/2 ounces) chicken broth
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teaspoon dried basil
1 medium green pepper, chopped

Steps:

Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.

Nutrition Facts : Calories 198 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1340mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

ITALIAN ZUCCHINI SOUP

Italian Zucchini Soup image

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

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

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.

ZUCCHINI SOUP III

Zucchini Soup III image

This is a soup with a zip to it. Zucchini are plentiful and this is a good way to use them. Tastes so good in colder weather. This soup may be frozen.

Provided by Irene Yousey

Categories Zucchini Soup

Yield 16

Number Of Ingredients 10

Ingredients

1 pound sausage
2 cups chopped celery
2 pounds sliced zucchini
1 cup chopped onion
4 (14.5 ounce) cans stewed tomatoes
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon white sugar
1 teaspoon garlic powder
1 green bell pepper, chopped

Steps:

In a large pot over medium high heat, saute the sausage for about 8 minutes, or until browned. Drain excess fat. Add the celery and continue to cook for about 10 minutes, stirring occasionally.
Add the zucchini, onions, tomatoes, oregano, Italian-style seasoning, sugar, and the garlic powder. Reduce heat to medium low. Cover and simmer for 30 minutes.
Remove cover and add the bell peppers. Continue to simmer for about 10 minutes. Serve and enjoy.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 11.2 g, Cholesterol 20.1 mg, Fat 10.6 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 471.1 mg, Sugar 5.7 g

Tips:

Choose the right zucchini: Look for small, tender zucchini with smooth, unblemished skin. Avoid large, overgrown zucchini, as they can be tough and bitter.
Wash the zucchini thoroughly: Scrub the zucchini with a vegetable brush under cold running water to remove any dirt or debris.
Don't peel the zucchini: The skin of the zucchini is packed with nutrients, so there's no need to peel it. Simply wash it well and chop it into small pieces.
Use a variety of vegetables: In addition to zucchini, feel free to add other vegetables to your soup, such as carrots, celery, onions, potatoes, or broccoli.
Season the soup to taste: Use a combination of salt, pepper, garlic, and herbs to season your soup. You can also add a touch of heat with cayenne pepper or red pepper flakes.
Serve the soup with a garnish: A sprinkle of fresh herbs, a dollop of sour cream, or a drizzle of olive oil can help to elevate your soup and make it even more delicious.

Conclusion:

Zucchini soup is a delicious, healthy, and versatile soup that can be enjoyed all year round. With its creamy texture and mild flavor, it's a great choice for people of all ages. Whether you're looking for a light lunch, a hearty dinner, or a comforting snack, zucchini soup is sure to hit the spot. So next time you're looking for a quick and easy recipe, give zucchini soup a try. You won't be disappointed!