Creamy Basil Zucchini Soup

Creamy Basil Zucchini Soup
Photo by Annabelle Breakey


  • 1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish
  • ¼ teaspoon chili powder, plus more for garnish
  • 1 large yellow onion, chopped
  • 1 tablespoon olive oil
  • Kosher salt
  • 2 pounds zucchini, sliced 1/4 in. thick
  • 4 cups reduced-sodium or homemade chicken broth
  • + 1 more ingredients
    • 2 tablespoons crème fraîche (see Notes), plus more for garnish

1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a simmer and cook 20 minutes.2. Purée the soup in batches in a blender. Pour the so...

View full recipe at My Recipes


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