Description
This 5-star creamy zucchini soup with basil is fresh, flavorful, and dairy-free, offering a velvety smooth texture in a foolproof one-pot recipe.
Ingredients
Scale
- ¼ cup neutral oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 2 pounds zucchini, chopped
- ½ teaspoon red pepper flakes
- Pinch of salt
- 3 cups vegetable broth
- â…“ cup basil leaves, packed
- Salt and pepper
- Extra-virgin olive oil (optional)
Instructions
- Step: Heat the oil in a medium saucepan or Dutch oven over medium-low heat, then add the onion and garlic. Cook for 5 minutes, stirring occasionally.
- Step: Add the zucchini, red pepper flakes, and a pinch of salt, and cook 5 minutes more.
- Step: Add the vegetable broth and simmer until the zucchini is tender, around 15-20 minutes.
- Step: Add the basil to the zucchini mixture and puree the whole thing using an immersion blender or a standard blender.
- Step: Season to taste with salt and pepper, and optionally serve with a drizzle of olive oil over the top.
Notes
Be careful when blending hot liquids; only fill the blender halfway to allow space for steam. Avoid over-blending the basil to maintain fresh flavors. A final drizzle of olive oil adds a rich mouthfeel.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 177 kcal
- Sugar: 7 g
- Sodium: 52 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg