I'll definitely be making this often. Only blend half the soup to keep some yummy chunks, grated cheddar on the top and loaf of french bread. I started by sauteeing 1/2 large yellow onion and 1 shallot (both chopped very small). Then I SHREDDED an absolutely huge garden zucchini (left skin on...the dark green skin pieces look fun in the ready soup). 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).
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Whirl it for about twice as long as it seems you should and you'll end up with a much smoother, creamier soup. Garnish with Parmesan cheese. Ingredients: 11 (cubes.. milk.. peppers...) 2. Instead of sauteeing everything in a skillet and then transferring, I sauteed the onions, potatoes, and zucchinis in a large pot, and then added the milk and water (with chicken soup flavoring) to the mixture. Add tomatoes, broth, zucchini, seasonings, and green pepper. Garnish with dill weed. I also didn't feel the need to add potato flakes.
I didn't have so many zucchinis, so instead I used 4 potatoes, 3 zucchinis, a different amount of water and milk (didn't measure), and instead of soy sauce, I used sherry and worchestershire sauce. Add water to dilute, according to taste.
Return to cooking pot, add milk and bring just to boil, but do not boil. ), The Spruce Eats uses cookies to provide you with a great user experience.
It's a low-acid food and the boiling water bath method cannot safely kill bacteria. I also didn't feel the need to add potato flakes.
I used an immersion blender instead of a food processor. Blending only half the soup adds texture and bits of vegetable for a hearty meal. i made this soup on a chilly fall day (that is 75 degrees in phoenix). Reviewer dancejuani says, "I prepped this the night before and put it on the next day before work. Very good flavor and so easy to make. Add a bit of heavy cream and then simply stir it in and heat over low heat before serving. Add instant mashed potato flakes and soy sauce and stir well. In a large frying pan, melt butter or margarine; add onion and saute until translucent. If you also happen to have zucchini blossoms kicking around, they make a lovely garnish. I came home expecting to modify it but it was perfect as is. Blended everything right in the pot and just love it!
I also didn't feel the need to add potato flakes. Taste of Home has the best recipes for zucchini soup from real cooks, featuring reviews, ratings, how-to videos and tips. Trim, halve, peel, and chop the onion. Or, try just dollop a spoonful of sour cream, Greek yogurt, or. Add tomatoes, broth, zucchini, seasonings, and green pepper. Cook, stirring occasionally, until the onion is translucent and tender - about 5 minutes. Cook the squash until starting to soften, stirring frequently. I halved everything, used fresh herbs without measuring, didn't even use the potato flakes or dill weed. Cook, stirring occasionally, until the onion is translucent and tender - about 5 minutes. Remove sausage casings and slice sausage. Garnish with Parmesan cheese. Most people won't think twice about serving basic cornbread when is on the table. I used a bit of 2% milk, and added a little extra pepper, salt, and garlic powder. great easy and quick way to use up all those thousands of zucchinis that come this time of year... and it's good hot or cold. really good! Add salt and pepper to taste (note that soup often requires a lot of salt to acquire good flavor, especially since there is naturally so much water in zucchini). I used an immersion blender instead of a food processor. great to start a meal and keep calories under control. Add diced … Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. I didn't have so many zucchinis, so instead I used 4 potatoes, 3 zucchinis, a different amount of water and milk (didn't measure), and instead of soy sauce, I used sherry and worchestershire sauce. Percent Daily Values are based on a 2,000 calorie diet.
I made this soup with vegetable broth instead of chicken broth (we had a vegetarian visitor) and it was fabulous either hot or cold! this link is to an external site that may or may not meet accessibility guidelines. This soup makes a nice lunch, a tasty start to a larger dinner, or the centerpiece to a light supper with crusty bread and a big summer or early fall salad served alongside. Even the kids ate it! Here are a few changes I made: Since the soup gets pureed, there's no need to be too precise about the chopping. Sweet Italian sausage, celery, zucchini, tomatoes, bell peppers, and onion come together in the slow cooker to make a hearty soup that you can set and forget. I will definitely make this one again! Bring the soup to a boil, reduce the... with parsely and nutmeg.
Looking for zucchini soup?
The blend of flavors is just perfect. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Saute onion in oil in large kettle until limp. It was ok. https://www.goodhousekeeping.com/food-recipes/g4416/zucchini-soups Very delicious and flavorful soup! Add the garlic and cook for about one …
But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Cover and simmer about 10 minutes more, or until zucchini is tender. Your daily values may be higher or lower depending on your calorie needs. I just made this soup today and it was delicious! Be sure work in batches and hold a kitchen towel over the top of the blender or processor (hot soup tends to splatter out a bit). Add comma separated list of ingredients to include in recipe. There may be no better way to use the most prolific vegetable of summer than to puree a whole lot of it into a soup.
Quite good!
I doubled the potatoes and omitted the potato flakes. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Whirl it for about twice as long as it seems you should and you'll end up with a much smoother, creamier soup. Garnish with Parmesan cheese. Ingredients: 11 (cubes.. milk.. peppers...) 2. Instead of sauteeing everything in a skillet and then transferring, I sauteed the onions, potatoes, and zucchinis in a large pot, and then added the milk and water (with chicken soup flavoring) to the mixture. Add tomatoes, broth, zucchini, seasonings, and green pepper. Garnish with dill weed. I also didn't feel the need to add potato flakes.
I didn't have so many zucchinis, so instead I used 4 potatoes, 3 zucchinis, a different amount of water and milk (didn't measure), and instead of soy sauce, I used sherry and worchestershire sauce. Add water to dilute, according to taste.
Return to cooking pot, add milk and bring just to boil, but do not boil. ), The Spruce Eats uses cookies to provide you with a great user experience.
It's a low-acid food and the boiling water bath method cannot safely kill bacteria. I also didn't feel the need to add potato flakes.
I used an immersion blender instead of a food processor. Blending only half the soup adds texture and bits of vegetable for a hearty meal. i made this soup on a chilly fall day (that is 75 degrees in phoenix). Reviewer dancejuani says, "I prepped this the night before and put it on the next day before work. Very good flavor and so easy to make. Add a bit of heavy cream and then simply stir it in and heat over low heat before serving. Add instant mashed potato flakes and soy sauce and stir well. In a large frying pan, melt butter or margarine; add onion and saute until translucent. If you also happen to have zucchini blossoms kicking around, they make a lovely garnish. I came home expecting to modify it but it was perfect as is. Blended everything right in the pot and just love it!
I also didn't feel the need to add potato flakes. Taste of Home has the best recipes for zucchini soup from real cooks, featuring reviews, ratings, how-to videos and tips. Trim, halve, peel, and chop the onion. Or, try just dollop a spoonful of sour cream, Greek yogurt, or. Add tomatoes, broth, zucchini, seasonings, and green pepper. Cook, stirring occasionally, until the onion is translucent and tender - about 5 minutes. Cook the squash until starting to soften, stirring frequently. I halved everything, used fresh herbs without measuring, didn't even use the potato flakes or dill weed. Cook, stirring occasionally, until the onion is translucent and tender - about 5 minutes. Remove sausage casings and slice sausage. Garnish with Parmesan cheese. Most people won't think twice about serving basic cornbread when is on the table. I used a bit of 2% milk, and added a little extra pepper, salt, and garlic powder. great easy and quick way to use up all those thousands of zucchinis that come this time of year... and it's good hot or cold. really good! Add salt and pepper to taste (note that soup often requires a lot of salt to acquire good flavor, especially since there is naturally so much water in zucchini). I used an immersion blender instead of a food processor. great to start a meal and keep calories under control. Add diced … Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. I didn't have so many zucchinis, so instead I used 4 potatoes, 3 zucchinis, a different amount of water and milk (didn't measure), and instead of soy sauce, I used sherry and worchestershire sauce. Percent Daily Values are based on a 2,000 calorie diet.
I made this soup with vegetable broth instead of chicken broth (we had a vegetarian visitor) and it was fabulous either hot or cold! this link is to an external site that may or may not meet accessibility guidelines. This soup makes a nice lunch, a tasty start to a larger dinner, or the centerpiece to a light supper with crusty bread and a big summer or early fall salad served alongside. Even the kids ate it! Here are a few changes I made: Since the soup gets pureed, there's no need to be too precise about the chopping. Sweet Italian sausage, celery, zucchini, tomatoes, bell peppers, and onion come together in the slow cooker to make a hearty soup that you can set and forget. I will definitely make this one again! Bring the soup to a boil, reduce the... with parsely and nutmeg.
Looking for zucchini soup?
The blend of flavors is just perfect. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Saute onion in oil in large kettle until limp. It was ok. https://www.goodhousekeeping.com/food-recipes/g4416/zucchini-soups Very delicious and flavorful soup! Add the garlic and cook for about one …
But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Cover and simmer about 10 minutes more, or until zucchini is tender. Your daily values may be higher or lower depending on your calorie needs. I just made this soup today and it was delicious! Be sure work in batches and hold a kitchen towel over the top of the blender or processor (hot soup tends to splatter out a bit). Add comma separated list of ingredients to include in recipe. There may be no better way to use the most prolific vegetable of summer than to puree a whole lot of it into a soup.
Quite good!
I doubled the potatoes and omitted the potato flakes. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.