Zucchini Dill Soup

If you can’t find pre-sliced zucchini or yellow squash in the grocery store, slice it yourself. Feel free to be creative and toss in your own ingredients to suit your tastes. This soup can be reheated the next day. 

Ingredients

2 Tbsp. unsalted butter
1-1/2 to 2 lbs. sliced zucchini and yellow squash
1 large onion, chopped
2 tsp. chopped garlic
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
5 cups low sodium chicken broth
½ cup heavy cream (optional)

Directions

Melt butter in large pot over medium-high heat. Add zucchini, onion, garlic, dill and parsley. Sauté until tender, about 10 minutes. Add broth and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes. When done, remove pot from heat. Let cool slightly and then blend with immersion blender. If you like a creamy soup, gently stir in the heavy cream at this stage. Ladle into individual bowls and serve. Serves 6 to 8.

 

Zucchini Soup

Butternut Squash Soup

Ingredients

2 Tbsp. butter
1 onion, diced
1 pound peeled butternut squash, cubed
1 carrot, diced
¼ tsp. cinnamon
¼ tsp. ground nutmeg
Pinch ground cloves
1 quart low-salt chicken broth
2 sprigs thyme
1 cup half-and-half
2 Tbsp. unsulphured molasses

Directions

Melt butter over medium heat in large soup pot. Add onion and cook until translucent. Then add squash and carrots. Cook for 4 to 5 minutes, stirring often. Add spices and cook until vegetables start to caramelize. Add chicken broth and thyme. Simmer for 20 minutes.

Remove from heat and discard thyme sprigs. Using an immersion blender, puree the soup. (It can be frozen at this stage.) Stir in molasses to blend. Add half-and-half and mix to combine. Ladle into individual bowls and serve hot.

If frozen, defrost gradually and then reheat in large pot. Stir in molasses and half-and-half and serve as above.

French Onion Soup

Ingredients

1/4 cup butter
5 cups thinly sliced onions
1/4 tsp. sugar
1 cup red wine
4 cans (10-1/2 oz.) condensed beef broth, undiluted
4-6 French bread slices, each one inch thick
1 cup grated Swiss cheese
Olive oil

Directions

Preheat oven to 325 degrees. Melt butter in large soup pot. Add onions, stir, and simmer, covered, until golden, about 15 minutes, stirring occasionally. Uncover, raise heat to medium, and stir in sugar. Cook 10 minutes. Add red wine and beef broth, bring to boil. Reduce heat and simmer for 30 minutes. (Can freeze soup at this stage if desired).

Meanwhile, toast bread slices until browned on both sides. Sprinkle each slice of bread with grated cheese and a few drops of olive oil on top. Pour soup into oven-proof tureens. Float toast, cheese side up, one slice in each bowl. Bake for 20 minutes, then put under broiler for a minute or until top is browned and bubbly. Serve immediately, or cool and refrigerate, covered. May be reheated in oven.

Minestrone Soup

Ingredients

49 oz. container low fat chicken broth
28 oz. can petite diced tomatoes, undrained
15 oz. can whole white potatoes, drained & halved
15-1/2 oz. can cannellini beans, drained
9 oz. package frozen cut green beans
8 oz. package shredded carrots
1 large onion, cut into chunks
1/4 red bell pepper, diced
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
3/4 cup Ditalini pasta

Directions

Combine all ingredients except pasta in large soup pot and bring to a boil. Cover and simmer for 30 minutes. Add pasta, cook for additional 10 minutes. Serve hot.

Sweet Onion Chowder

Ingredients

1/4 cup butter
4 to 5 large sweet onions, peeled and sliced
1 tsp. sugar
1 Tbsp. fresh dill, chopped
11 oz. can white corn, drained
(4) 14 oz. cans Swanson’s low fat, low sodium chicken broth
2 Tbsp. flour
½ cup half-and-half

Directions

Melt butter in soup pot. Add onions. Stir and simmer, covered, on medium heat until softened, about 20 minutes. Sprinkle in the sugar and mix again, cooking a few more minutes. Then add dill and corn. In a separate bowl, whisk flour into broth to blend. Pour into pot and whisk until smooth. Heat to a boil and simmer for 10 to 20 minutes, stirring occasionally.

Remove from heat and gently stir in half-and-half. Ladle into individual bowls and serve hot.