Quick Creamy Zucchini Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 25, 2014
I saw this in the allrecipies magazine and I just knew I had to try it! The first time I made it I thought it was pretty awesome but it had too much of a floury taste for my liking. Thankfully I have a coworker who is like a human version of Ratatouille and immediately made suggestions that made this soup super brilliant! So here is what I do: 1) stir zucchini, onion, water, salt, basil, 1/2 tsp of black pepper and 3 tsp of chicken bouillon together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender 2)puree mixture 3)pour mixture back into pot, add 1 cup of heavy whipping cream and bring to a boil. thats it. super simple and it was a big hit at our potluck :D I hope someone finds this modified version helpful. cheers!
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Photo by jazzyelf

Cooking Level: Beginning

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Reviewed: Jun. 17, 2014
I made it straight from the recipe and it was fabulous! I was worried it would not be enough water, but it turned out perfectly. the second time I made it I didn't have any basil, but did have fresh sage so I used that. It was awesome as well! The third time I made it (yes, I liked it that much) I added some mushrooms to it just for a new spin. I didn't use a blender, but instead used my immersible blender stick, which worked out perfectly. This is so yummy and light (if you use the milk, not the cream as other have suggested...)
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Photo by Jen R.

Cooking Level: Expert

Home Town: Rohnert Park, California, USA

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Reviewed: Jun. 15, 2014
Thank you KelseyJo. Love it just as is - but tried it with 1 cup heavy whipping cream in place of 1 cup of milk. YUMMMM! Next time I think I'll try replacing both cups of milk with the cream.
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Reviewed: Jun. 10, 2014
Very good, when made with reviewers suggestions. I upped the zucchini to 6c., and lowered the flour to 2T. Added a small amont of seasoned salt and garnished with cooked bacon pieces.
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Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: May 21, 2014
Saw this in the mag and had zucchini in the fridge. Excellent for its simplicity. These are really all the spices you need. But I would add more zucchini as it cooks down quite a bit and I even used more than the 4cups. And definitely go less on the flour. 3tbsp almost ruins it. 2 med/small zucchini made about 6cups so I will try with at least 8cups next time and no more than 2tbsp flour max. Flavor is delicate so don't overspice. Flavor will develop after sitting a bit. I ended up adding a dash more basil along with the pepper in the end. Perfect recipe size for 1 person. You will not get sick of it before it is gone.yum.
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Photo by ilovechiffonscooking
Reviewed: Apr. 7, 2014
Made this it's sooooooooo good! You should definitely try it! I think I made mines a little too thick :( but next time it's going to be a winner!!! Made it for my dad because he was sick and he loved it!!!
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Photo by LindaT
Reviewed: Nov. 5, 2013
This was really good. Only change was more zucchini. I thought this soup would be boring, but I really liked the zucchini and basil combo
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Cooking Level: Expert

Living In: San Jose, California, USA


 
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