Description
A vibrant and refreshing blend of zucchini and basil, perfect for cozy evenings or light summer meals.
Ingredients
Scale
- 9 cups zucchini, diced (about 5 small zucchinis)
- 2 cups white onions, diced (1 large)
- 4 cups vegetable broth
- 8 cloves garlic, minced
- 1 cup packed fresh basil leaves
- 1.5 tablespoons olive oil
- 1 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic and diced white onion, sautéing until fragrant and the onions become translucent.
- Stir in the chopped zucchini, cooking for an additional 2 minutes.
- Pour in the vegetable broth and sprinkle with salt; stir gently.
- Bring the soup to a boil—then reduce heat, allowing it to simmer uncovered until the zucchini is tender, about 15 minutes.
- Carefully blend the soup in two batches, adding half of the basil each time until completely smooth.
- Return the pureed soup to the pot, letting it warm through for 5-10 minutes on low heat.
- Season with more salt and freshly ground black pepper to taste.
- Serve piping hot alongside your favorite toasted bread.
Notes
Sauté garlic carefully to avoid bitterness. Adjust seasoning as needed. For thicker soup, reduce broth slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg