Description
A creamy and flavorful yellow zucchini soup infused with fresh basil, perfect for a light meal or appetizer.
Ingredients
Scale
- 2 medium yellow zucchinis, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup fresh basil leaves
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the chopped yellow zucchinis and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until zucchinis are tender.
- Stir in the fresh basil leaves and blend the soup until smooth.
- Return the soup to the pot, add heavy cream, and season with salt and pepper.
- Heat through and serve warm.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Garnish with additional basil leaves for presentation.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Yellow Zucchini Soup, Basil Soup, Vegetarian Soup, Creamy Soup