Creamy Zucchini and Basil Soup Recipe

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Looking for a light yet satisfying soup that’s bursting with freshness? This creamy zucchini and basil soup is just the ticket. It’s a lovely way to embrace those summer flavors, and I promise it will leave you dreaming of sunny days. The combination of tender zucchini and aromatic basil creates a delightful harmony that dances on your palate.

This recipe is perfect for those days when you want something quick and easy without sacrificing flavor. In less than an hour, you can whip up a bowl of this vibrant soup that will impress anyone at your table. Serve it hot or chilled, and watch it disappear in no time!

Delicious Zucchini and Basil Soup

This zucchini and basil soup is a creamy, comforting dish filled with fresh zucchini, vibrant basil, and a hint of garlic. The flavors are well-balanced, making it a soothing option for lunch or a light dinner.

Ingredients

4 medium zucchinis, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut milk
1/2 cup fresh basil leaves, chopped
2 tablespoons olive oil
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)

Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onions and garlic, sautéing until the onions are translucent.
Add Zucchini: Stir in the chopped zucchini and cook for about 5 minutes until softened.
Add Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
Stir in Cream: Add the heavy cream or coconut milk and chopped basil, stirring until combined. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired.