809 broth zucchini soup Recipes

zucchini, cut up, chopped onion, uncooked bacon, cut up, chicken broth, seasoning salt, pepper

zucchini, cubed, onion, diced, fat-free low-sodium chicken broth, margarine, low-fat milk, nutmeg, salt and pepper

extra virgin olive oil, red onion, zucchini, peeled and chopped, vegetable broth , chicken broth or 3 cups water, egg, grated parmesan cheese (i use 1/2 cup), minced fresh parsley (or 2 tsp dried ), minced fresh basil (2 tsp dried ), coarse salt & freshly ground black pepper, bread, toasted

zucchini, skin on and cubed, butter, white onion, chopped, garlic cloves, minced, italian parsley or 1/4 cup cilantro, chopped, chicken broth or 1 (14 oz) can vegetable broth, evaporated milk, salt , to taste

butter, onion, chopped, garlic clove, crushed, zucchini, trimmed and chopped, fresh spinach leaves, roughly chopped (optional), chicken broth or 5 cups vegetable broth, quark (available from specialty stores, substitute whipped cream cheese if necessary), pumpernickel bread, fresh lemon juice, chopped mixed fresh herbs, sea salt & freshly ground black pepper

fresh zucchini, onions, chopped, garlic cloves, crushed, curry powder, dijon mustard, vegetable broth, extra virgin olive oil, nonfat plain yogurt, cooked rice

onion, chopped, butter or 1/2 cup margarine, melted, zucchini, shredded, fat-free chicken broth, nutmeg, basil, salt, white pepper, half-and-half

onion, chopped, butter or 1 tbsp margarine, chicken broth, chopped green chilies, salt, pepper, zucchini, chopped, low sodium corn, milk, shredded monterey jack cheese and parsley sprig

chicken broth, sliced zucchini, chopped onions, garlic cloves, minced, tarragon vinegar, curry powder, dried marjoram, celery seed, plain yogurt, salt and cayenne pepper

butter, onion, chopped, zucchini, grated, potatoes, grated, chicken broth, evaporated milk (or 3/4 cup water & 2/3 cup dry skim milk), basil, thyme, bay leaf, fresh chives (for garnish )

garlic cloves, onion, carrots, fresh zucchini, crushed tomatoes, diced tomatoes with jalapenos, tomato sauce, beef broth, parsley, basil, oregano, extra virgin olive oil

chopped celery, chopped onion, olive oil, zucchini , cut into 1/4-inch pieces (about 5 cups), low-sodium chicken broth, cannellini beans, rinsed and drained, salt, seasoned pepper, garnishes: thinly sliced radishes , crumbled feta cheese

johnsonville original breakfast sausage links, chopped celery, chopped onion, zucchini, sliced, stewed tomatoes, chicken broth, garlic powder, salt, dried oregano, sugar, dried basil, green pepper, chopped

chopped onion, sliced celery, garlic clove, minced, chopped green pepper, canola oil, zucchini, chopped, tomatoes, chopped, chicken or vegetable broth, dried basil, dried thyme, half-and-half cream or milk

margarine, onions, chopped, potatoes, peeled and diced, zucchinis, chopped, dried thyme, dried rosemary, dried basil, ground white pepper, chicken broth, whole milk, dry potato flakes, soy sauce, chopped fresh dill weed

sweet onions, chopped, garlic cloves, minced, fresh basil, chopped, thyme, unsalted butter, chicken broth, zucchini , scrubbed well and chopped (about 8 cups), white rice, cream cheese

zucchini, diced, chicken broth, avocado, onion, minced, plain yogurt, lemon juice, salt, white pepper, cayenne pepper, roma tomato, diced for garnish, italian parsley (to garnish )

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.