Easy Creamy Zucchini Basil Soup
A silky, nutrient-rich soup featuring fresh zucchini and aromatic basil. Perfect served hot or chilled!
Equipment
- Large Pot
- Immersion Blender
Ingredients
Soup Base
- 2 tbsp olive oil
- 2 ribs celery sliced
- 1/4 cup onion chopped
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1 1/2 lbs zucchini chopped
- 3 cups chicken broth or vegetable broth
Finishing Touches
- 1/4 cup fresh basil leaves packed
- 1 oz parmesan cheese grated
- 2/3 cup heavy whipping cream
Instructions
- Warm the olive oil in a large pot over medium heat. Toss in the celery and onions, season with salt and pepper, and sauté for about 4 minutes until they are soft and fragrant.
- Stir in the minced garlic and red pepper flakes, cooking for another minute. Add the chopped zucchini, tossing it well to coat with the oil and spices, and cook for about 4 minutes until it starts to soften.
- Pour in the broth and bring the mixture to a gentle simmer. Let it cook for 15 to 20 minutes until the zucchini is completely tender and easy to pierce.
- Turn off the heat, then stir in the fresh basil leaves and grated parmesan, letting the basil wilt slightly. Carefully blend the soup using an immersion blender until it is silky smooth.
- Stir in the heavy cream, season with additional salt and pepper to your liking, and serve this delicious, nutrient-rich soup either hot or chilled!
Notes
Nutrition per serving: Calories: 136 kcal, Total Carbs: 5.8g, Net Carbs: 4.5g, Fats: 9.5g, Protein: 6.9g
