Zucchini Basil Soup
Light yet filling summer soup. Zucchini basil soup can served warm or chilled.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Nutrition
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