Total Time
40mins
Prep 10 mins
Cook 30 mins

The fresh cilantro and basil lend their herbal flavor to this excellent Italian soup.

Ingredients Nutrition

Directions

  1. In a heavy bottom cooking pot, add olive oil, green onions and garlic and sautee' for 3 minutes.
  2. Add zucchini, 1/2 cup of chicken broth and chicken soup base and cook on medium-high heat for 3 minutes, stirring occasionally.
  3. Add tomatoes, diced potatoes and cook for 15 minutes or until potatoes are tender.
  4. Add cilantro and basil and cook for 1 minute.
  5. Puree' soup in a food processor or blender in batches and return to cooking pot.
  6. Stir in buttermilk, whole milk, salt and pepper and bring to boil.
  7. Reduce heat and cook for 2 minutes, stirring frequently.
  8. Adjust seasonings to taste.
  9. Serve sprinkled with paprika.
Most Helpful

4 5

Tasty, buttermilk adds a nice tang. I expected it to be brown when the red and green were blended, but it's a rosy color with dark green flecks, very pretty. There is a half cup of broth unaccounted for in the instructions, so I added it at the end. It might possibly have blended more smoothly had I added it all at the same time.

5 5

very simple to make. Used vegetable stock instead of chicken so it could be a vegetarian recipe. Substituted more vegetable stock for the milk and butttermilk to lower the fat a little. Delicious soup.