Creamy Zucchini Basil Zuppa Recipes

ZUCCHINI AND BASIL SOUP

Zucchini and Basil Soup image

Blend a little potato into this soup for a rich and creamy texture.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, plus more, for drizzling
1 cup chopped onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
2 cups chopped zucchini
1 cup packed fresh basil leaves, plus some leaves, for serving
Chopped toasted almonds, for serving

Steps:

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

CREAMY ZUCCHINI-BASIL SOUP

Creamy Zucchini-Basil Soup image

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Provided by Amy Myers, MD

Categories HarperCollins HarperCollins Soup/Stew Summer Zucchini Basil Quick and Healthy Healthy Wheat/Gluten-Free Dairy Free

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 tablespoon avocado oil
1 onion, finely chopped
2 zucchinis, chopped
2 cups Gut-Healing Bone Broth
1/4 cup basil leaves
1 clove garlic, minced
Fine sea salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Steps:

In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

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