Sunday, August 22

Soup on Sunday: Zucchini, Garlic & Basil Soup

A simple and healthy soup using summer's abundance of zucchini and basil. This smooth puréed soup achieves a near impossible feat, it's velvety and creamy without any cream! Enjoy!

2 pounds zucchini, trimmed and coarsely chopped
3/4 cup chopped onion
4 garlic cloves, chopped
1/4 cup olive oil
3 cups vegetable stock
1/3 cup packed basil leaves

Cook onion and garlic in oil in a large, heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups vegetable stock and simmer, partially covered, until tender, about 15 minutes.

Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids). Season soup with salt and pepper. Serve in shallow bowls and garnish with basil leaves. Crème fraiche, optional.

Serves 4


pve design said...

Sounds delish!
Thanks for sharing soup on Sunday.

Splendid Sass said...

Thanks for sharing this recipe. It sounds wonderful!

mary said...

This soup has many of the same ingredients are Basque Pisto--one of my favorite dishes--this sounds so easy. I will definitely try it. Many thanks.

Susan Jane said...

Just made this soup, as I had all the ingredients on hand and needed to use the basil. Was a tad short on zucchini so I added 4 crimini mushrooms as I need to use those up too. Thought they would work as mushrooms and zucchini are often used together. It turned out so delicious and it is extremely easy to make. This will go into rotation with my other favorite soup recipes. A great way to use zucchini! Thanks Ronda!

ALL THE BEST said...

That sounds yummy!! Thank you for sharing Susan Jane!

Unknown said...

Ronda, I made this today and it was INCREDIBLE!