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Creamy Zucchini Soup with Basil

Creamy zucchini soup is elevated with a bit of fresh basil.
Course: Appetizer
Servings: 4

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