Blend a little potato into this soup for a rich and creamy texture.
| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil, plus more, for drizzling
- 1 cup chopped onion
- 1 cup chopped peeled potato
- 3 to 4 sprigs fresh thyme
- 1 medium clove garlic, minced
- Kosher salt and freshly ground black pepper
- 3 1/2 cups low-sodium vegetable broth
- 2 cups chopped zucchini
- 1 cup packed fresh basil leaves, plus some leaves, for serving
- Chopped toasted almonds, for serving
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 143 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 574 mg |
Reviews
This was delicious. Added a bit of lemongrass powder.
I think this is delicious! It tastes like summer. I made the recipe almost as presented using homegrown zucchini, basil and garlic and homemade chicken broth. The exception was my yogurt had mold so I left it out. It was still wonderful with rich flavors, but I will use a bit less salt next time. And there will be a next time; I will stock some of this in my freezer (before adding the parmesan cheese) so I can enjoy it even in the winter.
This recipe only needed less stock and some acid to bring out the flavor. I added 2 Tab of lemon juice and about 1 cup less stock. Some red pepper flakes also add some punch. Puree for a bit thicker, but tastier soup. I’ll be making this a lot!!!!
It was good. I wanted it to be great but most of the ingredients are mild flavored. I’m wondering if a little heat? Maybe lemon? Something to bring out the flavors more. We will make it again.
I followed the recipe exactly using fresh zucchini and basil from my garden. I had high expectations because it smelled amazing while cooking. However this soup is boring and bland. I’m going to try to doctor it up with more seasoning and use it as a base for a chunky veggie soup or stew and hope it punches up the flavor.
It is fabulous!