Best 6 Zucchini Summer Soup Recipes
When summer arrives, the abundance of zucchini in our gardens inspires us to find creative and delicious ways to use this versatile vegetable, Zucchini summer soup is a refreshing and flavorful dish that captures the essence of summer's bounty. This article will guide you through selecting the best zucchini and provide a collection of delectable recipes, each offering a unique twist on this classic soup. From light and creamy to hearty and robust, these recipes cater to diverse preferences and skill levels. So, gather your loved ones, fire up the stove, and embark on a culinary journey that celebrates the goodness of zucchini and the vibrant flavors of summer.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI SUMMER SOUP
This Zucchini Summer Soup is a very flavorful super easy recipe to make. You can add any seasonal veggies and you will end up with a delicious meal!
Provided by Olivia Ribas
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot, and sweet potato.
- Cook for about 10 minutes.
- Add broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
- Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley
Nutrition Facts : ServingSize 1 /4, Calories 191 kcal, Carbohydrate 26 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 349 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 6 g
COLD ZUCCHINI SOUP
Steps:
- Gather the ingredients.
- Trim and chop the zucchini, getting rid of the ends. Reserve.
- Heat a medium pot over medium-high heat and add oil, onions, and salt. Cook onions, stirring occasionally until translucent and tender, for about 5 minutes.
- Add zucchini and broth to the onions. Set the heat to high to bring to a boil. Reduce the heat immediately after boiling and maintain a steady simmer until zucchini is very tender, for about 15 minutes.
- Once the zucchini is cooked, turn off the heat. To avoid burns, let the soup cool for at least 20 minutes before blending. Working in batches if necessary, blend soup on high speed until very smooth.
- Transfer pureed soup to a large bowl or sealable container. Cover and chill until cold, for at least 1 hour.
- When ready to serve, stir with cream or yogurt, if using, and add salt and pepper to taste.
- Decorate with fresh cilantro and enjoy.
Nutrition Facts : Calories 56 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 625 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ZUCCHINI SUMMER SOUP
This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
- Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
- Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
- Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 24.9 g, Cholesterol 4.4 mg, Fat 5.6 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 1603.8 mg, Sugar 17.1 g
SUMMER'S BEST ZUCCHINI SOUP
I like the way nature balances her books. In summertime, everyone gets hot and loses water. So what does Mother Nature do? She produces an abundance of summer squash, which happens to be full of water, making it an ideal vegetable to combat dehydration. I think of zucchini as the perfect party guest. It's mild and mixes well with a crowd. The key with zucchini is good prep, so that the flesh stays somewhat firm and tasty.
Yield serves 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until golden, about 5 minutes. Add the garlic, potato, and 1/4 teaspoon of salt and continue to sauté for about 8 minutes, until the potatoes begin to get tender, adding 1 tablespoon of broth if they begin to stick or the pan gets too dry. Add the diced zucchini, oregano, red pepper flakes, and another 1/4 teaspoon of salt and sauté for 4 minutes. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
- Pour 2 cups of the broth into a blender, add one-third of the zucchini sauté, and blend until smooth. Transfer to a soup pot over low heat, and repeat the process two more times. Stir in the grated zucchini and lemon juice, then taste and adjust the seasoning if needed until you have achieved yum.
- Serve garnished with the Pistachio Cream, parsley and mint.
- For a luscious curried zucchini soup, omit the oregano and add 1 teaspoon of curry powder and 1/4 teaspoon of cumin. In place of the Pistachio Cream, parsley, and mint, garnish with a dollop of Sweet and Savory Yogurt (page 189) or Tomato Mint Chutney (page 176). Yum!
- Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- (per serving)
- Calories: 130
- Total Fat: 4.1g (0.7g saturated, 2.6g monounsaturated)
- Carbohydrates: 23g
- Protein: 4g
- Fiber: 5g
- Sodium: 175mg
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
VERMONT SUMMER ZUCCHINI SOUP
This is a wonderful easy soup to make when your garden is bursting with zucchini. There is so many variations to this soup. Try adding a teaspoon of cumin or curry; fresh herbs, a can of chicken or cream of mushroom soup. This is a fast and easy soup to make for a simple meal.
Provided by NewEnglandCook
Categories Vegetable
Time 25m
Yield 4 4 Cups, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Add cubed zucchini, water, onion, and bullion cube to pot.
- Bring to a boil and lower heat to simmer.
- Cook 15 minutes or so until the zucchini is tender, nearly mushy.
- Turn off heat.
- Using a hand blender, puree soup until smooth.
- Add half and half, butter, salt and pepper.
- Correct seasoning.
- Serve and enjoy.
Nutrition Facts : Calories 99.5, Fat 8, SaturatedFat 4.8, Cholesterol 20.9, Sodium 1965.1, Carbohydrate 6.1, Fiber 1.5, Sugar 3.7, Protein 2.3
Tips for Making the Best Zucchini Summer Soup:
- Choose fresh, tender zucchini. This will ensure the best flavor and texture.
- Don't peel the zucchini. The skin adds color and nutrients to the soup.
- Use a variety of herbs and spices. This will give the soup a complex and flavorful taste.
- Don't overcook the soup. The zucchini should be tender but still slightly firm.
- Serve the soup hot or cold. It's delicious either way.
Conclusion:
Zucchini summer soup is a delicious, healthy, and versatile dish that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. So next time you have an abundance of zucchini, give this soup a try. You won't be disappointed!
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