Zucchini Basil Soup 🍲
Velvety smooth Zucchini Basil Soup is a healthy & delicious vegan & gluten free soup that’s simple to make, flavorful, & uses lots of fresh summer zucchini!
Prep: 10 mins | Total: 35 mins | Yield: 4 servings
Ingredients
- ¼ cup olive oil
- ¾ cup onion chopped
- 1 teaspoon salt
- 2 garlic cloves chopped
- 2 pounds zucchini coarsely chopped
- 2 cups stock of choice
- 1/3 cup packed basil leaves
- Salt and Pepper to taste
Directions
- Heat oil in 3 to 4-quart heavy saucepan over medium-low heat. Add onion, and cook, stirring occasionally, until softened and browned, about 5 minutes. Add salt and garlic and cook an additional 5 minutes.
- Add chopped zucchini and cook, stirring occasionally, 5 minutes. Add water and simmer, partially covered, until tender, about 15 minutes. Purée soup in 2 batches in a blender (use caution when blending hot liquids). Add the basil into the blender with the last batch of soup, and quickly blend the basil.
- Season soup with additional salt and pepper. Garnish with basil leaves or basil flowers.
- Soup can be served hot or cold.
Notes
- The original recipe calls for 3 cups of water instead of this ones 2 cups of stock. As is, the soup is very light and quite thin. You can swap out stock for water at your own peril.
- An immersion blender makes the blending a lot faster and easier.
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