Creamy Rosemary Zucchini Rice Soup
Indulge in the comforting flavors of summer with this creamy Rosemary Zucchini Rice Soup. Inspired by a beloved Canadian Living magazine recipe, this soup is a delightful way to utilize fresh, garden-grown zucchini while offering a velvety texture that comes from the rice, rather than cream. The aromatic infusion of fresh rosemary and fennel seeds, combined with the sweetness of sautéed celery and onion, makes each spoonful a burst of flavor. This nourishing soup is not just delicious; it also promises to be satisfying and filling, perfect for any mealtime. Feel free to strain the soup through a fine sieve after puréeing for an ultra-smooth finish!
6
Servings
70
Calories
12
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons (none)
celery
2 stalks (chopped)
onion
1 (chopped)
garlic
3 cloves (chopped)
fennel seeds
2 teaspoons (none)
salt
1/2 teaspoon (none)
black pepper
1/2 teaspoon (none)
zucchini
3 (chopped)
fresh rosemary
1 1/2 teaspoons (minced)
sodium-free chicken stock
2 1/2 cups (none)
long-grain rice
3 tablespoons (none)
rice vinegar or lemon juice
1 1/2 teaspoons (either can be used for flavor)
Instructions
1
Heat the extra virgin olive oil in a large saucepan over medium heat.
2
Add the chopped celery, onion, garlic, fennel seeds, salt, and pepper to the saucepan.
3
Sauté the mixture, stirring occasionally, for about 5 minutes until the vegetables are softened.
4
Incorporate the chopped zucchini and minced rosemary into the pot and continue to cook for an additional 6 minutes.
5
Pour in the sodium-free chicken stock and add 2 cups of water along with the long-grain rice. Stir well to combine.
6
Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for approximately 20 minutes, stirring often, until the rice is tender.
7
Once done, stir in the rice vinegar or lemon juice to brighten the flavor. Allow the soup to cool slightly.
8
Carefully purée the soup in batches using a blender or food processor until you achieve a smooth consistency.
9
For a silkier texture, strain the puréed soup through a fine sieve if desired. Serve warm or refrigerate in an airtight container for up to 2 days.
Nutrition Information
1.5g
Fat
11g
Carbs
2g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Rosemary Zucchini Rice Soup?
It is a comforting summer soup featuring fresh zucchini and rosemary with a velvety texture derived from rice.
Does this soup contain cream or dairy?
No, this soup is dairy-free; the creaminess comes from pureed rice rather than cream.
How does the soup get its creamy texture?
The creamy texture is achieved by blending the long-grain rice with the other ingredients after simmering.
What inspired this recipe?
This recipe was inspired by a beloved Canadian Living magazine recipe.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the key aromatic flavors in this soup?
The key flavors come from fresh rosemary, fennel seeds, garlic, celery, and onion.
Can I achieve an ultra-smooth finish?
Yes, for a silkier texture, you can strain the pureed soup through a fine sieve.
How many calories are in a serving?
There are approximately 70 calories per serving.
What is the fat content per serving?
Each serving contains about 1.5g of fat.
How much protein is in the soup?
There are 2g of protein per serving.
How much fiber is in each serving?
The soup provides 1g of fiber per serving.
What specific type of rice should be used?
Long-grain rice is used in this recipe.
Is chicken stock mandatory?
No, you can substitute sodium-free chicken stock with vegetable stock if preferred.
How long do you cook the celery and onion?
Sauté the celery and onion for about 5 minutes until they are softened.
When do I incorporate the zucchini?
Add the chopped zucchini and rosemary after the initial vegetables have softened and cook for 6 more minutes.
How long must the soup simmer?
The soup should simmer for approximately 20 minutes until the rice is tender.
What role do fennel seeds play?
Fennel seeds provide an aromatic infusion that enhances the depth of flavor in the soup.
What equipment is needed for pureeing?
You can use a blender or a food processor to puree the soup in batches.
How is the soup best served?
The soup is best served warm.
What is the best way to store leftovers?
Leftovers should be stored in an airtight container.
How long is the soup stable in the fridge?
The soup can be refrigerated for up to 2 days.
What can I use if I do not have rice vinegar?
Lemon juice can be used as a substitute for rice vinegar to brighten the flavor.
Is the recipe vegetarian-friendly?
It can be made vegetarian by using vegetable stock instead of chicken stock.
How can I make this soup vegan?
To make it vegan, use vegetable stock and ensure your vinegar or lemon juice is vegan-compliant.
What oil is recommended for sauteing?
Extra virgin olive oil is recommended for this recipe.
How many zucchinis are required?
The recipe calls for 3 chopped zucchinis.
What herb gives the soup its distinct aroma?
Fresh minced rosemary provides the primary aromatic profile.
Do I need to cook the rice beforehand?
No, the dry long-grain rice is added directly to the stock to cook.
How should the garlic be prepared?
The garlic should be chopped before being added to the saucepan.
Why is vinegar or lemon juice added at the end?
It is added after pureeing to brighten and balance the overall flavor of the soup.