Creamy Basil Zucchini Soup
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.
Heat olive oil in a large saucepan over medium heat.
Add onion and cook until translucent, about 5 minutes.
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.
Pure the soup in batches in a blender.
Pour the soup through a strainer into a bowl, using a ladle to push any solid bits through.
Add 2 tbsp. crme frache and 1/4 tsp. chili powder. Season with salt to taste.
Divide soup among bowls and garnish each with some crme frache, a sprinkle of chili powder, and a few basil leaves.
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.
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.