Zucchini Basil Soup
This quick and easy Zucchini Basil Soup is infused with fresh herbs and aromatic garlic. It boasts a delicious flavor and a silky, luscious texture. Perfectly vegan and gluten-free, it's a versatile dish that can be enjoyed on its own or garnished for extra creaminess.
Price per Serving
Instructions
- 1
In a medium pot, heat olive oil (2 tbsp) over medium-high heat. Add onion (1 medium) and sauté for 2-3 minutes until just tender. Add garlic (4 clove), turn heat to medium-low, and continue sautéing for 3-4 minutes, until fragrant and golden.
- 2
Add zucchini (1.5 lb) and vegetable broth (2 cup), salt (0.75 tsp), and [cracked black pepper]. Bring just under a boil over high heat, cover, turn the heat down to medium-low, and simmer for 15 minutes, stirring halfway through, until zucchini is translucent and fork tender.
- 3
Blend in batches until it is a very smooth puree, adding the fresh basil (1 cup) directly into the blender with the soup. Use caution when blending hot liquids, or use an immersion blender.
- 4
Return the blended soup to the pot. Stir in white vinegar (0.5 tsp), and adjust [salt] if necessary. Garnish with basil ribbons, [plain plant yogurt], or [vegan sour cream] for extra richness.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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