Zucchini Soup Recipes

Zucchini is my favorite vegetable (it's a fruit i know..... :-) ) I Looked For Zucchini Soup Recipes all over the and found a lot of them. i made a list of the most "good looking" recipes and i want to share it with you after i cooked them my self and enjoyed Zucchini Soup RecipernWe were really satisfied with this soup! Have had similar soups,rnBut this one had the addition of paprika, tomatoes & a few other ingredients, All making this very special!rnIngredientsrn1 1/2 teaspoons paprikarn1 lb young zucchini (a little more is fine, i used about 1.1 lb)rn2 tablespoons olive oilrn3 teaspoons minced roasted garlic (or about 6 cloves, but less if you don't want the garlic flavour so strong)rn1 cup heavy creamrn1/2 cup grated Parmesan cheesern7-8 ounces fire roasted tomatoesrn1/2 teaspoon onion powderrnchicken broth (or vegetable broth)rnParmesan cheesernbaconrn rnDirectionsrnPreheat oven to 400rnPut paprika in a small pan on the stove on medium heat to toast for about 5 minutes. Meanwhile, slice zucchini.rnToss sliced zucchini with 1 tablespoons olive oil and the toasted paprika. rnSpread on a baking sheet and cook in the oven for 10 minutes. rnPut zucchini in a blender and blend until smooth. rnHeat 1 tablespoons of olive oil in a soup pot on the stove. rnAdd garlic and cook, stirring continuously, for about 30 seconds. rnTurn heat to between low and medium (3 out of 10 on my stove). rnAdd zucchini then heavy cream, mix. rnOnce thoroughly heated, add cheese. Stir, continue heating until melted. rnAdd onion powder and fire roasted tomatoes (chopped up to whatever size you'd like). Stir and cook until all heated through. rnAdd broth to thin soup to desired consistency, stir, cook for about 5 more minutes. rnServe topped with parmesan cheese and bacon crumbles. rnZucchini Chicken SouprnA very filling soup, Great For Dinners, Use Extra Herbs!!rnIngredientsrn1 chicken carcassrn4 cups waterrn2 sprigs fresh thymern2 tablespoons oilrn1 medium onionrn1 stalk celeryrn2 small carrotsrn1 garlic clovern2 cups pasta shellsrn2 zucchinirn1 cooked chicken breastrnsaltrnpepperrn rnDirectionsrnTake the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme.rnCover and cook on high for 10 minutes. While that is cooking, start on the prep of the veg.rnFinely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.rnCut the celery into strips lengthways and then chop into small cubes. Add to the onion.rnPeel and cube the carrot to about the same size as the celery. Add to the pot.rnAdd crushed garlic.rnBy this time the stock should be finished - unless you are particularly fast at veg prep!rnStrain the stock over the vegetables.rnAdd the pasta shells or whatever pasta you happen to have.rnSlice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.rnSimmer for as long as it takes to cook the pastarnSeason to taste with salt and pepper.rnAdd more water if necessary. I needed to add a little more water after about 10 minutes.rnSlice the zucchini lengthways. Cut into triangular pieces.rnAdd the zucchini in the last 5 minutes of cooking. rnRosemary Zucchini SouprnCanadian soup will have you hoping for a bumper zucchini crop in the vegetable garden. Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after pur?eing. rnIngredientsrn2 tablespoons extra virgin olive oilrn2 stalks celery, choppedrn1 onion, choppedrn3 garlic cloves, choppedrn2 teaspoons fennel seedsrn1/2 teaspoon saltrn1/2 teaspoon pepperrn3 zucchini, choppedrn1 1/2 teaspoons fresh rosemary, mincedrn2 1/2 cups sodium-free chicken stockrn3 tablespoons long-grain ricern1 1/2 teaspoons rice vinegarrn rnDirectionsrnIn a large saucepan, heat oil over medium heat.rnFry celery, onion, garlic, fennel seeds, salt and pepper, stirring occasionally for 5 minutes or until softened.rnStir in zucchini and rosemary; cook for 6 minutes.rnAdd stock, 2 cups water and rice. Bring to boil.rnReduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender.rnStir in rice vinegar; let cool slightly.rnIn batches in blender or food processor, pur?e soup until smooth.rnMake-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.rnReheat in clean saucepan. rnChilled Minted Zucchini SouprnGreat For Summer Time!! rnIngredientsrn1 teaspoon extra virgin olive oilrn1 1/4 lbs zucchini, sliced thinrn3 cups waterrn3/4 cup plain yogurt, whisked until smoothrn1/4 cup fresh mint leaves, washed well,spun dry,and chopped finern rnDirectionsrnIn a medium saucepan heat oil over medium-low heat until hot but not smoking and saut? one third of the zucchini, stirring occasionally, until goldenrnAdd remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.rnCool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.rnStir in yoghurt, mint,salt and pepper to taste.rnChill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).rnBefore serving, season with salt and pepper, if necessary.rnFrench Zucchini SouprnOne Of My Friends Who Lives In France Sent Me This Recipe Saying That You Can Find This Soup Recipe In Every French House. rnIngredientsrn1 cup chicken stockrn1 small zucchini (sliced)rn1 small onion (sliced)rn1 garlic clove (chopped)rn1 teaspoon parsley (chopped)rn1 pinch cuminrnsalt and pepperrn1 Laughing Cow cheese rnDirectionsrnPlace everything except the cheese into a pot, cover and simmer for 15 minutes.rnAdd the cheese and puree.rnCountry Style Zucchini SouprnEasy To Make And Very Tasty. rnIngredientsrn3 tablespoons olive oilrn1 garlic clove, choppedrn3 medium potatoesrn1 onion, slicedrn2 stalks celeryrn2 tablespoons fresh parsleyrn1 teaspoon oreganorn6 cups beef stockrn1 large tomatorn1 lb zucchinirn2 teaspoons saltrn6 teaspoons Parmesan cheese, gratedrn rnDirectionsrnPeel and cut potatoes into 1/2 inch cubes.rnCut celery into 1/2 inch pieces.rnCore, blanch, peel and cut tomatoes into 1/2 inch chunks.rnCut marrow into 1/4 inch slices.rnIn a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat and cook for about 5 minutes.rnAdd onion, celery, parsley, and oregano, and cook until onions are softened.rnAdd stock, tomatoes, marrow, and salt and bring to a boil.rnReduce heat and simmer until zucchini is tender.rnPour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.rnServe hot. Makes 6 servings.rnHot And Sour Iraqi SouprnThis is a light With All Iraqi Flavours A great way to use up leftover grains and legumes! rnIngredientsrn3 tablespoons olive oilrn3 garlic cloves, mincedrn1 lb tomatoes, chopped or 1 (14 ounce) can diced tomatoesrn1/4 teaspoon hot red pepper flakesrn1 1/2 lbs zucchini, dicedrn3 cups vegetable brothrn2 tablespoons lemon juicern1/4 teaspoon sugarrnsalt and pepperrn rnDirectionsrnHeat 2 tablespoons oil in a saucepan.rnAdd garlic and cook over low heat for about 30 seconds.rnAdd tomatoes, pepper flakes, salt and pepper and cook over medium heat for about 5 minutes.rnAdd zucchini and broth; cook over low heat about 15 minutes or until squash is tender.rnAdd lemon juice and sugar.rnServe hot, cold or at room temperature, drizzled with one tablespoon of olive oil.