Description

Zucchini and Basil Soup is a comforting bowl of warmth that combines fresh zucchini, aromatic basil, and creamy texture for an indulgent experience. This easy-to-make recipe is perfect for chilly evenings or as a delightful starter for gatherings. With its vibrant green color and rich flavors, it promises to impress your family and friends while providing a nutritious kick. Savor every spoonful of this delicious soup that brings summer's freshness straight to your table.

Ingredients

Scale

4 cups diced zucchini (about 3 medium zucchinis)
1 cup fresh basil leaves
1 medium onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1/2 cup heavy cream or coconut milk
2 tbsp extra virgin olive oil
Salt, to taste
Black pepper, to taste

Instructions

Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until fragrant (about 3-5 minutes).
Add the diced zucchini and cook until slightly softened (around 5 minutes).
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes until all veggies are tender.
Remove from heat, let cool slightly, then blend until smooth with an immersion blender or regular blender.
Stir in chopped basil and cream (or coconut milk) until well combined.
Adjust seasoning with salt and pepper to taste.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 4g
Sodium: 400mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 4g
Cholesterol: 20mg

Keywords: For added flavor, experiment with spices like cayenne pepper or smoked paprika. Substitute zucchini with yellow squash or spinach for different variations. Store leftovers in an airtight container in the fridge for up to five days; reheat gently on the stove.