Zucchini Basil Soup
- Reviews 1
Ready In: 50 mins
Serves: 6
Yields: 2 1/2 quarts
Ingredients
- 5 tablespoons butter
- 1 large onion, peeled and sliced
- 1⁄4 cup fresh basil
- 3 cups chicken broth
- 4 cups water
- 1 large potato, peeled and chopped (3/4 pound)
- 1 teaspoon salt
- 6 large zucchini, chopped (2 1/2 pounds)
- salt and pepper
Directions
- Heat butter in a 5 quart soup pot.
- Add onion and saute till translucent.
- Add broth and 2 cups of water, potato and salt: bring to boil.
- reduce heat and simmer until potaotes are tender .
- Add zucchini and cook 5minutes.
- Remove from heat. (the bright green color is key to this soup , so do not overcook the zucchini.).
- add the fresh basil.
- allow soup to cool slightly; puree in blender till smooth.
- Return soup to the pot and add enough of the remaining water to get desired consistency.
- Reheat gently over medium heat, adjust seasoning with salt and pepper if desired.
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