10 unusual zucchini soups for true gourmets

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cream soups with cheese and avocado, cream soups with spinach, coconut milk and cottage cheese, zucchini noodle soup and other delicious dishes.

You can use zucchini instead of zucchini.

1. Classic squash soup

Ingredients

• 1 onion;
• 1-2 cloves of garlic;
• 1 tablespoon vegetable oil;
• 1 kg of zucchini;
• 1 liter of vegetable or chicken broth;
• salt to taste;
• ground black pepper - to taste;
• 250 ml heavy cream - optional.

Preparation

Chop the onion into small cubes and chop the garlic. Place vegetables in a saucepan with heated oil. Fry, stirring occasionally, for about 5 minutes over medium-high heat.

Cut the zucchini into slices or semicircles. Add them to vegetables and cover with broth. Bring to a boil and cook for 15–20 minutes until the courgettes are tender.

Puree the soup with a blender and season with salt and pepper. You can add cream to the soup for a more delicate creamy consistency.

2. Zucchini soup with mushrooms and cream cheese

Ingredients

• 1 carrot;
• ½ onion;
• 1 medium zucchini;
• 1-2 potatoes;
• 200 g of champignons;
• 1 tablespoon vegetable oil;
• 1½ l of water;
• 1 clove of garlic;
• 100 g of processed cheese;
• salt to taste;
• ground black pepper - to taste.

Preparation

Coarsely grate the carrots and chop the onion. Cut the courgette, potatoes and mushrooms into small pieces.

Heat oil in a saucepan and add onions and carrots. Fry, stirring occasionally, over medium heat for 3-4 minutes. Toss in the mushrooms and cook for a couple of minutes.

Pour in water and bring to a boil. Arrange the potatoes and cook for 10-15 minutes. Toss in the zucchini and minced garlic and let sit for another 5 minutes.

Add cheese and stir until dissolved. Boil the soup for a few minutes. The potatoes should be soft.

Season the dish with salt and pepper. Remove from heat and leave under the lid to infuse for 10-15 minutes.

3. Soup-mashed zucchini with basil, soy sauce and cheese

Ingredients

• 2 medium zucchini;
• water - how much is required;
• seasoning "Provencal herbs" - to taste;
• 1 bunch of basil
• 2 tablespoons of butter;
• 50 g of hard cheese;
• 3 tablespoons of soy sauce
• a few slices of baguette - for serving.

Preparation

Peel the zucchini and cut into half circles. Place in a saucepan and cover with water so that it slightly covers the top pieces.

Add the seasoning and cook over medium heat for about 20 minutes, until the courgettes are tender.

Add finely chopped basil, butter, finely grated cheese and soy sauce. Stir and remove from heat. Puree the soup with a blender.

Dry the baguette in a dry frying pan or in the oven. Before serving, place a slice of baguette in a bowl of soup and lightly drizzle over the bread.

4. Thick squash soup with corn and cream

Ingredients

• 1 onion;
• 1 carrot;
• 2 celery stalks;
• 2-3 potatoes;
• ½ – 1 green hot pepper;
• 3-4 cloves of garlic;
• 3 tablespoons of butter;
• 1 liter of vegetable or chicken broth;
• 1 dried bay leaf
• ¼ teaspoon dried thyme;
• 2 medium zucchini;
• 350-450 g fresh or frozen corn;
• salt to taste;
• ground black pepper - to taste;
• 250 ml heavy cream;
• a few sprigs of parsley for serving.

Preparation

Cut the onions, carrots, celery, potatoes and hot peppers into small cubes, removing the seeds. Chop the garlic.

Heat oil in a saucepan over medium-high heat. Add the onions, carrots and celery and cook, stirring occasionally, for about 5 minutes. Toss in the potatoes, peppers and garlic and cook for another 3-4 minutes.

Add broth, bay leaf, and thyme and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. The potatoes should be half-cooked.

Toss in the zucchini pieces and corn. Cook for 5-7 minutes, or until the potatoes are tender. Season the soup with salt and pepper.

Remove the lavrushka and purée with a blender for about 2 cups of soup or slightly more. Return the mashed potatoes to the pot and turn up the heat. Pour in the cream and bring the soup to a boil. Garnish with chopped parsley before serving.

5. Spicy creamy zucchini soup with spinach, coconut milk and flavored croutons

Ingredients

For croutons:

• a few slices of baguette;
• ½ teaspoon dried garlic;
• ½ teaspoon of a mixture of any herbs (for example, Provencal or Italian);
• 1-2 tablespoons of vegetable oil.

For soup:

• 1 potato;
• 2 medium zucchini;
• 1 stalk of leeks;
• ½ – 1 green hot pepper;
• 1-2 tablespoons of vegetable oil;
• 1 teaspoon curry
• ½ teaspoon ground cumin;
• 1/2 teaspoon ground turmeric
• salt to taste;
• ground black pepper - to taste;
• 250 ml vegetable broth or water;
• 400 ml coconut milk;
• 1-2 bunches of spinach.

Preparation

Divide the baguette into cubes and roll in the garlic and herbs. In a skillet, heat the oil over medium heat and brown the bread on all sides.

Cut the potatoes and zucchini into medium pieces, and the leek and green peppers, peeled from the seeds, into small pieces.

In a saucepan, heat the oil over medium heat, add curry, cumin and turmeric and sauté, stirring occasionally, for about 1 minute. So the aroma of spices will open up.

Add vegetables and stir. Season with salt and pepper, cover and simmer for about 5 minutes. Pour in broth or water and coconut milk and cook the potatoes until tender over medium heat.

Add the spinach and cook for another 2-3 minutes. Puree the soup with a blender. Serve with croutons.

6. Soup-mashed zucchini with chicken and cream cheese

Ingredients

• 300 g chicken fillet;
• 1 liter of water;
• 1-2 potatoes;
• 3 small zucchini;
• salt to taste;
• ground black pepper - to taste;
• 1-2 tablespoons of vegetable oil;
• 1 onion;
• 1 carrot;
• 1-2 cloves of garlic;
• 200 g of processed cheese.

Preparation

Pour the water over the chicken in a saucepan and bring to a boil over high heat. Reduce it and cook for 15–20 minutes at a moderate boil. Transfer the fillets to a plate.

Cut the potatoes and courgettes into small cubes. Put the potatoes in the broth. When it boils, add the zucchini, salt and pepper. Cook for about 20 minutes, until the potatoes are tender.

Heat oil in a skillet and save finely chopped onion. Add coarsely grated carrots and cook for another 7-8 minutes. Toss in chopped garlic, salt and pepper and sauté for 1 minute.

Place the roast in a saucepan, stir and bring to a boil. Puree the soup with a blender and dissolve the cheese in the platter. Cut the chicken fillet into small pieces and send to the soup.

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7. Creamy squash soup with milk and cottage cheese

Ingredients

• 1 kg of zucchini;
• 2-3 tablespoons of vegetable oil;
• 2 cloves of garlic;
• 4 tablespoons of cottage cheese;
• 750 ml of milk;
• salt to taste;
• ground black pepper - to taste;
• purchased or homemade croutons - for serving.

Preparation

Cut the courgettes into small pieces. Place them in a saucepan with heated oil. Add chopped garlic and fry, stirring occasionally, for 20-25 minutes over medium heat.

Purée zucchini, garlic, cottage cheese and hot milk with a blender, tossing salt and pepper to the ingredients. Serve the croutons soup.

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8. Vegetable soup with zucchini noodles

Ingredients

• 2 cloves of garlic;
• 1 red onion;
• 1 red bell pepper;
• 2-3 potatoes;
• 2-3 small zucchini;
• 1 tablespoon vegetable oil;
• 1 liter of vegetable broth;
• salt to taste;
• ground black pepper - to taste;
• greens to taste.

Preparation

Chop the garlic. Cut the onion, bell pepper and potatoes into small cubes. Divide the zucchini into thin strips. For this, it is more convenient to use a special vegetable cutter.

Place all vegetables, except zucchini, in a saucepan with heated oil. Fry, stirring occasionally, for about 10 minutes over medium heat.

Pour in broth and bring to a boil. Place the squash noodles in a saucepan, cover and cook for 3 minutes.

Season with salt and pepper and cook for another 2 minutes. Add chopped greens at the end.

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9. Zucchini soup with sour cream and cream

Ingredients

• 2 kg of zucchini;
• 1 onion;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of butter;
• 2 tablespoons of flour, heaped;
• 1 teaspoon paprika;
• 2 liters of water;
• salt to taste;
• 400 g sour cream;
• 200 ml heavy cream;
• ½ bunch of dill.

Preparation

Peel the zucchini and grate on a coarse grater. Chop the onion finely. Heat both types of oil in a saucepan and sauté the onions over medium heat until translucent for 2-3 minutes.

Add flour and stir for about 30 seconds. Throw in paprika and pour in water. Place the zucchini in a saucepan, add salt and bring to a boil. Then cook for 4–5 minutes, removing the froth.

Add sour cream and cream and mix thoroughly. Bring the soup to a boil, boil for another 1 minute and add the chopped dill. Remove from heat and leave under the lid to infuse for 5-10 minutes.

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10. Soup-mashed zucchini with avocado and mint

Ingredients

• 2 tablespoons of vegetable oil;
• 1 onion;
• 1 clove of garlic;
• 2 medium zucchini;
• 850 ml vegetable broth;
• a few sprigs of mint;
• ½ avocado;
• salt to taste;
• ground black pepper - to taste;
• 2 tablespoons lemon juice
• greens - for serving.

Preparation

Heat oil in a saucepan. Add finely chopped onion and garlic and sauté over medium heat for about 5 minutes.

Add small diced courgettes to a saucepan and cook for another 5-7 minutes. Pour in vegetable broth, bring to a boil and remove from heat.

Toss in the crushed mint leaves, small cubes of peeled avocado, salt and pepper. Puree the mixture with a blender.

Add lemon juice to the soup and garnish with herbs before serving.

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