Zucchini Basil Soup
A refreshing and healthy zucchini basil soup packed with summer flavors. Easy to make and highly customizable for any dietary needs.
Ingredients
Main Ingredients
- 4 medium zucchinis, chopped
- 1 unit onion, diced
- 2 cloves garlic, minced Can substitute with garlic powder if needed
- 4 cups vegetable broth Ensure it's gluten-free if necessary
- 1 cup fresh basil leaves May substitute with dried basil (1/3 amount)
- 1 tablespoon olive oil
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Start by washing and chopping your zucchinis into bite-sized pieces. Dice the onion and mince the garlic cloves.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until onions become translucent.
- Add the chopped zucchinis and cook for around 5 minutes, allowing them to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat to a simmer and let it cook for approximately 15 minutes.
- Remove from heat and add the fresh basil leaves.
- Blend the soup until smooth, adjusting the texture to your preference.
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls and serve hot.
Notes
Store leftovers in airtight containers; can be kept in the refrigerator for up to 4 days. For longer storage, freeze the soup.