Creamy Basil Zucchini Soup

Name: Creamy Basil Zucchini Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters loosely packed basil leaves, washed and stemmed, plus more for garnish; 0 teaspoons chili powder, plus more for garnish; 2 Tbsps crème fraîche (see Notes), plus more for garnish; 6 servings Kosher salt; 946 milliliters reduced-sodium or homemade chicken broth; 1 Tbsp olive oil; 1 large yellow onion, chopped; 907 grams zucchini, sliced 1/4 in. thick

You can never have too many soup recipes, so give Creamy Basil Zucchini Soup a try. One serving contains 88 calories, 5g of protein, and 5g of fat. This recipe serves 6. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of basil leaves, chili powder, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person found this recipe to be delicious and satisfying. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Heat olive oil in a large saucepan over medium heat.

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Olive Oil

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Sauce Pan

Add onion and cook until translucent, about 5 minutes.

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Onion

Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a simmer and cook 20 minutes.

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Chicken Broth

Fresh Basil

Zucchini

Pure the soup in batches in a blender.

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Soup

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Blender

Pour the soup through a strainer into a bowl, using a ladle to push any solid bits through.

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Soup

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Sieve

Ladle

Bowl

Add 2 tbsp. crme frache and 1/4 tsp. chili powder. Season with salt to taste.

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Chili Powder

Salt

Divide soup among bowls and garnish each with some crme frache, a sprinkle of chili powder, and a few basil leaves.

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Fresh Basil

Chili Powder

Soup

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Bowl

The Twist: Dress It Up. We love the simplicity of this soothing, mild soup, but to make it a little fancier, skip garnishing the soup with crme frache, chili powder, and basil in step 3, and instead halve 1 roasted red bell pepper, removing seeds and stem. Slice half into ribbons.

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Roasted Red Peppers

Chili Powder

Basil

Seeds

Soup

Put the other half in a blender and pure with 1/2 cup crme frache or sour cream. Strain into a bowl, then drizzle over soup. Top with bell pepper ribbons and toasted pine nuts.

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Bell Pepper