Zucchini Basil Soup

Zucchini Basil Soup is a soup that serves 4. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 151 calories. For $1.03 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 10 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Head to the store and pick up onion, zucchini, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Little Epicurean. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is outstanding. Similar recipes are Zucchini Soup with Basil, Zucchini-basil Soup, and Zucchini-Basil Soup.

Servings: 4

 

Ingredients:

1/2 cup basil leaves, packed

3 garlic cloves, minced

kosher salt and fresh ground black pepper, to season and taste

3 Tbsp olive oil

1 cup onion, chopped

3 1/2 cups water

2 pounds zucchini, chopped into cubes

Equipment:

pot

blender

Cooking instruction summary:

Julienne skin from one zucchini (1/2 a zucchini if they are large). Set aside.Chop remaining zucchini into cubes of roughy equal sizes.In a large pot, heat olive oil. Once warm, add chopped onions and minced garlic. Cook at medium heat for 30-45 seconds until garlic is fragrant. Add zucchini cubes and stir to combine. Lower heat to medium-low and cook until zucchini has started to soften, about 3-5 minutes.Pour 3 1/2 cups water into pot and bring to a simmer. Keep pot partially covered. Cook for 10-15 minutes until zucchini is tender. Remove from heat. Let soup slightly cool.Transfer 1/3 of soup into a blender with 1/3 of basil leaves. Puree until smooth. Repeat until all of the soup has been pureed. Be careful when blending hot liquids.In a small pot, bring salted water to a boil. Blanch zucchini skins. Drain.Season soup with salt and pepper. Serve soup chilled with zucchini skin garnish.

 

Step by step:


1. Julienne skin from one zucchini (1/2 a zucchini if they are large). Set aside.Chop remaining zucchini into cubes of roughy equal sizes.In a large pot, heat olive oil. Once warm, add chopped onions and minced garlic. Cook at medium heat for 30-45 seconds until garlic is fragrant.

2. Add zucchini cubes and stir to combine. Lower heat to medium-low and cook until zucchini has started to soften, about 3-5 minutes.

3. Pour 3 1/2 cups water into pot and bring to a simmer. Keep pot partially covered. Cook for 10-15 minutes until zucchini is tender.

4. Remove from heat.

5. Let soup slightly cool.

6. Transfer 1/3 of soup into a blender with 1/3 of basil leaves. Puree until smooth. Repeat until all of the soup has been pureed. Be careful when blending hot liquids.In a small pot, bring salted water to a boil. Blanch zucchini skins.

7. Drain.Season soup with salt and pepper.

8. Serve soup chilled with zucchini skin garnish.


Nutrition Information:

Quickview
151k Calories
3g Protein
11g Total Fat
11g Carbs
34% Health Score
Limit These
Calories
151k
8%

Fat
11g
17%

  Saturated Fat
1g
10%

Carbohydrates
11g
4%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
224mg
10%

Get Enough Of These
Protein
3g
7%

Vitamin C
44mg
54%

Vitamin K
28µg
27%

Manganese
0.53mg
26%

Vitamin B6
0.45mg
23%

Potassium
668mg
19%

Folate
64µg
16%

Vitamin B2
0.23mg
13%

Magnesium
49mg
12%

Vitamin A
612IU
12%

Fiber
3g
12%

Vitamin E
1mg
12%

Phosphorus
102mg
10%

Copper
0.19mg
9%

Vitamin B1
0.13mg
8%

Iron
1mg
6%

Calcium
61mg
6%

Zinc
0.87mg
6%

Vitamin B3
1mg
6%

Vitamin B5
0.53mg
5%

Selenium
0.98µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Chicken with 40 Cloves of Garlic
Chocolate Buttermilk Cake Parfaits
Torta Ahogada – 400 Best Sandwich s
Baking Basics: How to make homemade pudding
Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways
Sparkling Pomegranate Berry Punch #SundaySupper
Swirled White Chocolate Raspberry Tart
Peanut Butter Cream Pie
Poached Eggs in Mole with Creamy Green Rice
Salt and Pepper Chicken Wings
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

I made wine out of raisins so I wouldn`t have to wait for it to age.

Popular Recipes
Stuffed Squash Blossoms with Cherry Tomato-Zucchini Ragout

Oh My Veggies

Waffled Hash Browns

Recipe Girl

Blueberry French Toast Bake

Dinners Dishes and Desserts

Panettone French Toast

Foodnetwork

Sweet and Sour Chicken With Pineapple and Peppers

Olgas Flavor Factory