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Zucchini Basil Soup

Jennifer and Dave We enjoy a thicker soup, but don't like to use cream. Pureeing vegetables is a great option! This recipe is a combination from several websites, so no specific credit is given. You can serve this soup hot (my parents' preference) or cold - either is a great start to a light meal. We often top with a spoonful of Greek yogurt and cubed zucchini for presentation

Prep
Cook
Serves 4people
Ingredients
2
lb zucchini, cubed (2 tbsp set aside if garnishing with small cubes)
1
cup onion, chopped
3
garlic cloves, minced
3
tbsp olive oil (I use a few sprays of olive oil mist instead)
3-1/2
cups chicken broth (you can use water if you prefer)
1/2
cup basil leaves, packed
Kosher salt and fresh ground black pepper, to season and taste
Directions
1.
Peel skin from one zucchini (half a zucchini if they are large)
2.
Chop zucchini into cubes of roughly equal sizes (or cut into equal-sized slices)
3.
In a large pot, heat olive oil over medium heat. Add onions and saute for 2 minutes, add garlic and cook for 30-45 seconds, until garlic is fragrant. Add zucchini and stir to combine. Lower heat to medium-low and cook until zucchini has started to soften, about 3-5 minutes
4.
Pour broth into pot and bring to a simmer. Keep pot partially covered. Cook for 10-15 minutes until zucchini is tender. Remove from heat. Let soup cool slightly. Note: You can add 1/3 of the basil while the soup simmers
5.
Work in batches, adding soup and basil leaves to a blender. Puree until smooth and transfer to a pot or large bowl. Repeat until all the soup has been pureed. Note: When using blender on hot liquids, remove the center topper of the blender and cover instead with a folder paper towel; this will allow steam to escape, but not the soup
6.
Bring a small pot of salted water to a boil, blanch the skins and drain, if you are using the zucchini skins to garnish
7.
Heat or pour cold soup into bowls and garnish as preferred
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