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Easy Creamy Zucchini Basil Soup

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A silky, creamy zucchini soup with fresh basil, Parmesan, garlic, and a gentle touch of red pepper. Delicious served warm or chilled.

Ingredients

  • 2 tbsp olive oil
  • 2 ribs celery (sliced)
  • 1/4 cup onion (chopped)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves garlic (minced)
  • 1/4 tsp red pepper flakes
  • 1 1/2 lbs zucchini (chopped)
  • 3 cups chicken broth (or vegetable broth)
  • 1/4 cup fresh basil leaves (packed)
  • 1 oz parmesan cheese (grated)
  • 2/3 cup heavy whipping cream

Instructions

  1. Warm the olive oil in a large pot over medium heat. Add the celery and onion, season with the salt and black pepper, and sauté for about 4 minutes until softened and fragrant.
  2. Stir in the minced garlic and red pepper flakes and cook for another minute. Add the chopped zucchini, toss to coat with the oil and seasonings, and cook for about 4 minutes until it begins to soften.
  3. Pour in the broth and bring the mixture to a gentle simmer. Cook for 15 to 20 minutes, or until the zucchini is completely tender and easy to pierce.
  4. Turn off the heat and stir in the fresh basil leaves and grated Parmesan, allowing the basil to wilt slightly. Carefully blend the soup with an immersion blender until silky smooth.
  5. Stir in the heavy whipping cream. Taste and season with additional salt and pepper as desired, then serve hot or chilled.

Notes

  • Vegetable broth can be substituted for chicken broth.
  • For the smoothest texture, blend thoroughly with an immersion blender.
  • The soup can be served hot or chilled.
  • Adjust the salt, pepper, and red pepper flakes to taste before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-creamy-zucchini-basil-soup/