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Zucchini Soup Recipes

Zucchini is a dark green summer squash that is picked when young. It is popular with Italian flavors and can be blended into a creamy soup.
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If you have reached the stage where neighbours are leaving bags of zucchini on your porch or if a few have got away and grown to large to grill, its time for this creamy and delicious soup. It is simple and you can return to again and again. These days I encourage a few larger fruits to form just so I can make it!

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes

Yield: 6-8 portions

Ingredients:

  • 1 or 2 large zucchini, weight around 2lbs total, peeled cored and chopped
  • 1 medium onion peeled and roughly chopped
  • 1-1 1/2 pt vegetable stock
  • salt and pepper to taste

Steps:

  1. Peel and chop the onion and fry over a medium heat until transparent. Do not allow the onion to brown as you are after a mild flavour in the finished soup.
  2. Peel and core the large zucchini
  3. Chop the zucchini into 1 inch pieces
  4. Add the chopped zucchini to the pan and stir with a wooden spoon to mix with the fried onion. Add the vegetable stock, bring to a boil then reduce heat and simmer until the zucchini is soft and transparent.
  5. Once the soup looks like this, you can either allow it to cool and blend it until smooth or remove from the heat and carefully use an immersion blender to do this.
  6. Taste the soup and adjust the seasoning to your personal preference. I love mine with quite a lot of ground black pepper. The soup so is amazingly creamy most people don't believe it doesn't have any cream in it. Delicious and low in calories I am sure like me you will make this simple recipe many times during the season!
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August 18, 2009

A very healthy, low fat and easy recipe that is ready in about 20 minutes. In soup pot, put all ingredients except the eggs. Cook over medium heat and bring to a boil.

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September 7, 2010

Place broth, zucchini, and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7-10 minutes.

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Questions

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October 18, 2009

I am looking for a Weight Watchers recipe from the 80's, zucchini soup.

By Eileen diButera from Long Island, NY

Answers

October 20, 20091 found this helpful

I think you mean the -0- points Garden Vegetable Soup with zucchini in it, right? If so, here's the recipe:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves minced
3 cups fat-free both (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 Tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini
Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion and garlic over low heat until softened, about 5 min. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to boil. Reduce heat; simmer, covered 15 min. or until beans are tender. Stir in zucchini and heat for 3-4 min. Serve hot. Makes 4 1-cup servings.

Hope this is what you're looking for. I LOVE this soup and make a double batch to have around to stave off starvation between meals. The garlic and herbs make it really great.

Reply Was this helpful? 1
January 24, 20110 found this helpful

I have also been looking for the zucchini soup recipe but the garden soup recipe is not it. If anyone has the basic ww zucchini soup for the 80s, please share.

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April 19, 20190 found this helpful

I, too, am looking for the zucchini soup recipe and from what I remember it was peppery

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March 9, 2020

Zucchini, potatoes, and onions sautéed in bacon fat are the base for this hearty and delicious blended soup. Use the abundance of squash from your garden or pick up some at the market and have soup for dinner.

bowl of soup

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