Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Zucchini and Basil Soup Recipe
    Lost? Site Map

    Zucchini and Basil Soup

    Zucchini and Basil Soup. Photo by Baby Kato

    1/2 Photos of Zucchini and Basil Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Kiwi Kathy's Note:

    An unusual soup that is delicious hot or cold. Smells just like basil pesto and tastes great. Found in a book called 'Love Soup'.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    serves

    Units: US | Metric

    Directions:

    1. 1
      Wash, trim and slice the zuchinni and put into an ample soup pot with 3½ cups water, a tsp of salt and the rice. Bring the water to the boil, then lower heat and let it simmer, covered, for about 30 minutes.
    2. 2
      Meanwhile, heat 2 tblsps olive oil in a pan and add the chopped onions with a pinch of salt. Cook the onions slowly over medium - low heat, stirring often, until they are soft and caramel colour. About 30 minutes. When the onions are tender and sweet, add them to the soup pot.
    3. 3
      Grind plenty of black pepper into the soup, add the vegetable broth and the fresh basil leaves and simmer another 2 minutes. Cool slightly.
    4. 4
      Puree the soup, add a little more stock if the soup seems to thick. It should pour easily.
    5. 5
      Return soup to a clean pot and bring back to a simmer, then stir in 2 tblsps of lemon juice and 2 more tblsps olive oil. Taste the soup and add pinches of salt and lemon juice until the balance is just right.
    6. 6
      To serve, pour into a bowl, top with a spoonful of creamy feta or lemon zest. Enjoy.

    Ratings & Reviews:

    • on September 26, 2011

      55

      Kathy this soup is delicious, my picky dh & I really enjoyed it. The texture is smooth and silky, it has a velvet type thickness, not too heavy or light, simply perfect. The fresh flavor is outstanding. Best of all, its quick and easy to make, with excellent results. I garnished the soup with finely grated lemon rind and creamy feta cheese. They were the perfect addition, working beautifully with the soup. Thanks so much for sharing your recipe, it has gone into my soup cookbook for future use.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Zucchini and Basil Soup

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 109.9
     
    Calories from Fat 65
    59%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 374.1 mg
    15%
    Total Carbohydrate 10.3 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.1 g
    16%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites