Best Zucchini Soup Base For Freezer Recipes
PUREED SOUP BASE (ZUCCHINI)
This is so convenient to have on hand when you don't want to cook much. Just pull from freezer and doctor it up, however you like.
Provided by luvcookn
Categories Low Protein
Time 1h
Yield 5 pints
Number Of Ingredients 9
Steps:
- Saute veggies, add water and cook until tender. Add herbs.
- Puree and pack into freezer containers.
- To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
- Add any leftover chicken or prawns (optional).
Nutrition Facts : Calories 269.5, Fat 17.3, SaturatedFat 2.5, Sodium 1102.9, Carbohydrate 27.8, Fiber 7.5, Sugar 12.8, Protein 7.1
ZUCCHINI SOUP BASE FOR FREEZER
This from the Farm Journal America's Best Vegetable Recipes. I used to make a lot of this stuff from humongous zucchinis every year. I used it like a cream of soup and it works great.
Provided by loonydaycarelady
Categories Vegetable
Time 30m
Yield 3 Pints, 5 serving(s)
Number Of Ingredients 6
Steps:
- Wash and trim zucchini ends. Cut in quarters lengthwise.
- Combine zucchini and remaining ingredients cook until tender. Strain reserving liquid.
- Put in blender to purée return to sauce pan with reserved liquid, heat to simmering. Cool and freeze in pint containers. Use for soups.
Nutrition Facts : Calories 53.1, Fat 0.9, SaturatedFat 0.2, Sodium 723, Carbohydrate 10, Fiber 3, Sugar 7.5, Protein 3.5
FRESH TOMATO ZUCCHINI SOUP
At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.
Provided by Susan Elane Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
- In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
- In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 10.5 g, Fat 4.8 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 404.4 mg, Sugar 6.3 g
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