Basil Zucchini Soup

I'm overrun with zucchini. You don't watch the garden and poof! three and four pounders abound. This week I gave four of these big guys away and set out to cook up the rest. Besides a double order of zucchini brake, I made a funky Zucchini Matuffi I saw in my latest Wine Spectator and put my own twist on this Basil Zucchini Soup that I discovered in an old Gourmet magazine. It's surprisingly vegan despite a very creamy texture.

Tweet

Yes, zucchini as big as a cutting board!

Basil Zucchini Soup
Adapted from a recipe in July 2008 Gourmet
Servings: 6
Time: About 30 minutes active; 45 minutes total
Price: ~$7.05 total; ~$1.18 per serving
Nutrition (per serving):
Calories: 81.8
Protein: 5.3g
Fat: 3.5g
Saturated Fat: 0.82g
Carbohydrates: 10.2g
Fiber: 1.1g
Sodium: 427.9mg
Cholesterol: 0mg

1 Tbsp EVOO
1 cup onion, chopped
2 garlic cloves, minced
2 lb zucchini, trimmed and roughly chopped
1/2 tsp salt
1 tsp black pepper
3 cups vegetable stock
1/3 cup basil, packed

1. Heat onion in a soup pot over medium low heat. Add onion and garlic and saute until translucent, about 5 minutes.

2. Add chopped zucchini and SnP, and continue to cook another 5 minutes. Add stock and simmer, partially covered, for about 10-15 minutes, until zucchini is tender.

3. Puree the soup in a blender or food processor or using a hand blender in the pot. Be careful with hot liquids! Serve hot with a garnish of basil.