Creamy Zucchini & Basil Zuppa

READY IN: 40mins
Recipe by William (Uncle Bill) Anatooskin

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

Top Review by zeldaz51

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.

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.

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