Best Zucchini And Rosemary Soup Recipes

ZUCCHINI AND ROSEMARY SOUP

Zucchini and Rosemary Soup image

Categories Soup/Stew Herb Vegetable Quick & Easy Rosemary Zucchini Summer Bon Appétit

Yield Serves 8

Number Of Ingredients 11

Ingredients

2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, sliced
2 teaspoons minced fresh rosemary
6 cups chicken stock or canned low-salt broth
1 russet potato, peeled, sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2-inch cubes
Croutons
Chopped green onions

Steps:

Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.

ZUCCHINI AND ROSEMARY SOUP

Zucchini and Rosemary Soup image

Make and share this Zucchini and Rosemary Soup recipe from Food.com.

Provided by Miraklegirl

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, sliced
2 teaspoons minced fresh rosemary
6 cups chicken broth or 6 cups vegetable broth
1 russet potato, peeled,sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2 inch cubes
crouton
chopped green onion

Steps:

Melt butter with oil in heavy large saucepan over medium-high heat.
Add onion; sauté until translucent, about 5 minutes.
Mix in garlic and rosemary.
Add stock and potato; bring to boil.
Reduce heat and simmer 10 minutes.
Add sliced zucchini; simmer until tender about 15 minutes.
Working in batches, puree in blender.
Season with salt and pepper.
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
Rewarm soup over medium heat.
Ladle into bowls and top with zucchini and croutons.
Sprinkle with green onions.

Nutrition Facts : Calories 114.7, Fat 5.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 605, Carbohydrate 10.8, Fiber 2, Sugar 3.2, Protein 5.6

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