Zucchini Basil Soup
Light yet filling summer soup. Zucchini basil soup can served warm or chilled.
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 151kcal
- 2 pounds fresh zucchini squash, chopped into cubes
- 1 cup chopped onion
- 3 garlic cloves, minced
- 3 Tbsp olive oil
- 3 ½ cups water
- ½ cup fresh basil leaves, packed
- kosher salt and fresh ground black pepper, season to taste
Julienne skin from one zucchini (½ a zucchini if they are large). Set aside.
Chop remaining zucchini into cubes of roughy equal sizes.
In a large pot, heat olive oil. Once warm, add chopped onions and minced garlic. Cook at medium heat for 30-45 seconds until garlic is fragrant. Add zucchini cubes and stir to combine. Lower heat to medium-low and cook until zucchini has started to soften, about 3-5 minutes.
Pour 3 ½ cups water into pot and bring to a simmer. Keep pot partially covered. Cook for 10-15 minutes until zucchini is tender. Remove from heat. Let soup slightly cool.
Transfer 1/3 of soup into a blender with 1/3 of the basil leaves. Puree until smooth. Repeat until all of the soup and basil has been pureed. Be careful when blending hot liquids.
In a small pot, bring salted water to a boil. Blanch zucchini skins. Drain.
Season soup with salt and pepper. Serve soup chilled with zucchini skin garnish.
Calories: 151kcal, Carbohydrates: 12g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 31mg, Potassium: 668mg, Fiber: 3g, Sugar: 7g, Vitamin A: 613IU, Vitamin C: 45mg, Calcium: 61mg, Iron: 1mg