Creamy Zucchini Soup with Basil Pesto [ 35 min ]
This soup is a beautiful harmony of smooth textures and fresh, vibrant flavors. The creamy consistency of the zucchini blends perfectly with the aromatic basil pesto, creating a dish that's not only delicious but also visually stunning. Perfect for a light lunch or a cozy dinner, this soup is sure to impress. It's a wholesome bowl of goodness ready in just 35 minutes!
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups zucchini, chopped
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup basil pesto
- Fresh basil basil leaves for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped zucchini, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until zucchini is very tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can use a regular blender, working in batches.
- Stir in the heavy cream and basil pesto, blending until well combined and heated through, about 3 minutes.
- Serve hot, garnished with fresh basil leaves.
Nutrition
Serving: 100gCalories: 200kcalCarbohydrates: 12gProtéines: 4gFat: 16gSucre: 7g
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