Zucchini soup. Zucchini Soup I "I didn't know it could taste this good—my all-time favorite soup. Mexican Zucchini-Cheese Soup "We can't wait to make this delicious, slightly spicy soup every summer when zucchini are plentiful in our garden. We like to serve this with warm tortillas." – Always.
I haven't deliberately made this healthy, this is simply the way I make Cream of Zucchini Soup. And in fact, there's a good glug of cream stirred into the soup at the end. This is a pureed soup with onions, potatoes and zucchini cooked in chicken broth, seasoned with thyme, rosemary and basil. You can have Zucchini soup using 9 ingredients and 2 steps. Here you go how you achieve it.
Ingredients of Zucchini soup
- Prepare 6 slices of bacon.
- You need 1 of medium onion, chopped.
- It’s 2 cups of chicken broth.
- You need 2-3 of zucchinis, peeled and sliced.
- You need 1 cup of milk.
- It’s 1 tsp of garlic.
- It’s 2 of bay leaves.
- Prepare to taste of Salt and pepper,.
- Prepare to taste of Parsley,.
Thicken with potato flakes and served garnished with fresh dill weed. Zucchini Soup with Grilled Zucchini Roulade Double the zucchini, double the fun. Get the recipe from Lemons and More » Courtesy of Up Close and Tasty. Taste of Home has the best recipes for zucchini soup from real cooks, featuring reviews, ratings, how-to videos and tips.
Zucchini soup Instructions
- Fry bacon in pan. Remove bacon and add onions to bacon grease and cook until tender..
- Add zucchini, broth, and garlic to onions in pan and heat until zucchini is tender. Put in blender or use a hand blender and puree mixture. Add the mixture into pan, adding milk, salt, pepper and parsley. Break bacon into small pieces and add to soup. Add the bay leaves. Simmer but don't bring to a boil. Taste and add additional seasoning as needed..
This is a great late summer soup when it starts to cool off and you have zucchini coming out your ears. You can add chicken for a hearty soup. In a large saucepan, melt the butter in the olive oil. This zucchini soup has great body simply from the sheer amount of zucchini that are in the recipe. There is no cream or starchy thickeners in sight, so it's both healthy (lots of vegetables) and efficient (as in using up all that zucchini gardeners tend to have on hand).