CREAMY BASIL ZUCCHINI SOUP

 

  • Cooking Time: 30
  • Servings: 4 to 6
  • Preparation Time: 15

Ingredients

  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 lbs. zucchini, sliced 1/4 inch thick
  • 4 cups chicken broth
  • 1 cup loosely packed basil leaves, washed and stemmed
  • 2 Tbsp. whole greek yogurt, sour cream or creme fraiche + more for garnish
  • 1/4 - 1/2 tsp. chili powder + more for garnish
  • Salt

Directions

  • 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.
  • Add chicken broth and basil.
  • Reduce heat to a simmer and cook 20 minutes.
  • Puree the soup with an immersion blender or in a blender, in batches.
  • Add 2 Tbsp. yogurt/or other and chili powder.
  • Season with salt to taste.
  • Reheat gently.
  • Divide soup among bowls and garnish each with some yogurt/or other, and a sprinkle of chili powder.
  • per 1 1/2-cup serving: 101 cal., 45% (45 cal.) from fat; 5.5 g protein; 5 g fat (1.7 g sat.); 11 g carbo. (2.5 g fiber); 440 mg sodium; 4.7 mg chol.

Notes

This is a Sunset Magazine reader's recipe which I've modified. It's wonderfully satisfying and fresh.

Categories: Low Calorie  Soup  Vegetable 

Author Credit: Sunset Magazine

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