Description
A light and fresh soup featuring tender zucchini and aromatic basil, perfect for a spring meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 medium zucchini, chopped
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, packed
- 1/4 cup heavy cream or plain Greek yogurt (optional, for creaminess)
- 1 tsp lemon zest
- Salt and black pepper to taste
- 1/4 cup croutons, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped zucchini and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the zucchini is very tender, about 15 minutes.
- Remove the pot from the heat. Stir in the fresh basil leaves.
- Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Blend until smooth or to your desired consistency.
- Return the soup to the pot if necessary. Stir in the heavy cream or yogurt, if using, and the lemon zest. Heat gently, but do not boil.
- Season with salt and pepper to your taste.
- Ladle the soup into bowls and top with croutons before serving.
Notes
- For a vegan version, omit the cream or use a plant-based alternative like cashew cream.
- If you prefer a chunkier soup, only blend half of the mixture.
- Serve this soup chilled as a refreshing summer starter.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5
- Sodium: 350
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 5
- Cholesterol: 10