There is nothing more comforting than a nice creamy soup. This soup was something my mother used to make and she had this ingenious way of semi prepping it and then freezing batches of it to have on hand. The trick is to make it right up to the point you add the half and half and then portioning it and freezing it. Then when you feel the need for cream of zucchini soup you just thaw the base, heat it up and add the half and half (or cream if you are feeling decadent) and serve with some nice crusty french bread.
It’s a very simple recipe and I think I’ve replicated it quite nicely. I’ve added basil to my version which adds just the right touch of flavor to an otherwise bland vegetable.
The beauty of this recipe is that the ingredient portions do not need to be precise. A bunch of zucchini, some onion, chicken broth and half and half.
It calls for a small yellow onion but have you noticed how nearly impossible it is to find a *small* onion in the grocery store? They are all huge! Like softball size huge. I did find a smaller one but if you can’t then just use half of a gargantuan one.
All you do is saute some onion and zucchini in a little bit of butter, add some chicken stock and simmer then just before you whir it all up add some fresh basil. Add some half and half and dinner is served. It is so delicious and so simple to prepare.
I do find that a dash of cayenne pepper does elevate the flavor of this soupd.
Creamy Zucchini Soup with Basil
Ingredients
- 1 small yellow onion, chopped
- 3-5 zucchinis Depending on size, use 3 to 5 zucchinis. Chop them into small pieces.
- 2 tbsp butter
- 4 cups chicken broth or stock
- 12 oz. half and half
- 1/3 cup chopped basil
- 1 tsp salt
- pepper to taste
- dash cayenne pepper
Instructions
- Melt butter in stock pot.
- Add chopped onion and saute for five minutes until translucent
- Add chopped zucchini and salt and saute for an additional five minutes until softened
- Add chicken broth and peppers and bring to a boil. Turn down and let simmer for 20 minutes
- Remove from heat and add chopped basil. Purée with an immersion blender, or, if you don't have an immersion blender (which you need to make your life complete), then purée in batches in a blender. At this point you can freeze the base and then reheat before adding in the half and half.
- Add half and half and bring back up to a simmer
- Taste for salt and pepper and adjust to taste. Serve hot
Since zucchini (at least in California) is available just about any time you want, this can be made any time of year. If you have a particularly good crop of zucchini then you can freeze the base and pull it out during the winter when you are craving the taste of fresh vegetables. Serve it with grilled cheese sandwiches or a nice crusty loaf of bread and you have the perfect, simple meal.
