Zucchini Basil Soup 🍲

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

1. 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.
2. 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.
3. Season soup with additional salt and pepper. Garnish with basil leaves or basil flowers.
4. 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.

Source: https://lifecurrentsblog.com/zucchini-basil-soup/#recipe