Yikes! People either love this soup or hate it. I thought it was interesting and would be very nice as a course for a dinner party. It hasn't any substance as a meal by itself because much of the fiber is discarded. I cut back a little on the broth as someone said it was watery. It is a thin soup. Instead of chili powder I used bottled hot sauce. With a dollop of creme fraiche it looks stunning and guests will be impressed. Tasty! Bring on the next course!
Creamy Basil Zucchini Soup
This creamy zucchini soup is a wonderful way to prepare summer's most bountiful squash - zucchini. The flavors of fresh basil, chili powder, and yellow onion pair well with the zucchini. Serve with thick baguette slices and fresh sliced tomatoes for a simple, satisfying meal.
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- Calories: 101
- Calories from fat: 45%
- Protein: 5.5g
- Fat: 5g
- Saturated fat: 1.7g
- Carbohydrate: 11g
- Fiber: 2.5g
- Sodium: 440mg
- Cholesterol: 4.7mg
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 pounds zucchini, sliced 1/4 in. thick
- 4 cups reduced-sodium or homemade chicken broth
- 1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish
- 2 tablespoons crème fraîche (see Notes), plus more for garnish
- 1/4 teaspoon chili powder, plus more for garnish
- Kosher salt
- 1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a simmer and cook 20 minutes.
- 2. Purée the soup in batches in a blender. Pour the soup through a strainer into a bowl, using a ladle to push any solid bits through. Add 2 tbsp. crème fraîche and 1/4 tsp. chili powder. Season with salt to taste.
- 3. Divide soup among bowls and garnish each with some crème fraîche, a sprinkle of chili powder, and a few basil leaves.
- The Twist: Dress It Up. We love the simplicity of this soothing, mild soup, but to make it a little fancier, skip garnishing the soup with crème fraîche, chili powder, and basil in step 3, and instead halve 1 roasted red bell pepper, removing seeds and stem. Slice half into ribbons. Put the other half in a blender and purée with 1/2 cup crème fraîche or sour cream. Strain into a bowl, then drizzle over soup. Top with bell pepper ribbons and toasted pine nuts.
- Note: Nutritional analysis is per 1 1/2-cup serving.
If you can't find crème fraîche, just use sour cream.
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