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    You are in: Home / Recipes / Zucchini Basil Soup Recipe
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    Zucchini Basil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chef Regina V. Smith's Note:

    This recipe, from the August 1993 issue of Gourmet Magazine is a little different than the ones already posted here on 'Zaar'. This is a simple soup to make when zucchini and basil are abundant in the garden and at farm stands. Just be sure to use small zucchini, which are sweeter than the large ones.

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    Units: US | Metric


    1. 1
      In a large saucepan combine the onion, garlic, basil, thyme, and the butter and cook the mixture over moderately low heat, stirring, until the onion was softened.
    2. 2
      Add the broth and the zucchini, bring the mixture to a boil, and stir in the rice. Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the rice is tener and stire in the cream cheese.
    3. 3
      In a blender or food processor puree the soup in batches, transferring it as it is pureed to a tureen, and season it with salt.

    Ratings & Reviews:

    • on October 16, 2008


      I also have this r ecipe from Gourmet and it is very, very good. A little bland for some and have added some hot pepper flakes. I refer to it as a tummy friendly soup and the rice gives it just enough body. Fresh basil makes the difference, but have used dried on occasion. Thanks for submitting.

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


    Nutritional Facts for Zucchini Basil Soup

    Serving Size: 1 (4077 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 330.0
    Calories from Fat 144
    Total Fat 16.1 g
    Saturated Fat 8.8 g
    Cholesterol 36.5 mg
    Sodium 1629.0 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 6.0 g
    Sugars 12.0 g
    Protein 17.7 g

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