Creamy Zucchini and Basil Soup [ 35 min ]
This Creamy Zucchini and Basil Soup is not only a feast for the eyes with its vibrant green hue but also a comforting and healthful bowl packed with seasonal flavors. The blend of fresh zucchini with the aromatic basil leaves, combined with a silky cream base, creates a delightful balance of taste and texture. Lightweight yet satisfying, it’s the perfect soup for a quick, nourishing meal that you can whip up in under 40 minutes. Whether it’s for a light lunch or a starter for dinner, this soup is sure to impress with its simplicity and elegance.
Ingrédients
- 4 cups zucchini, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the zucchini and cook, stirring occasionally, until the zucchini is tender, about 10 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 5 minutes.
- Remove from heat and let cool slightly. Add the fresh basil leaves.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender and blend until smooth.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Heat the soup gently over low heat until warmed through, about 5 minutes. Serve hot.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 10gProtéines: 5gFat: 13gSucre: 4g
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