It’s another Friday Night Dinner, and this week, creamy zucchini basil soup is being served.
This recipe is my take on Sookie’s critically acclaimed zucchini soup, that was so important the accidentally ended up sleeping in the zucchini patch. It’s one of my favorite episodes.
Why are we serving zucchini basil soup tonight? Because it’s absolutely freezing outside. Just kidding, it was absolutely freezing yesterday. It’s at least 5 degrees warmer today, and the thermometer is currently reading a whopping -2 degrees Fahrenheit.
Yes. That is the beauty of a Wisconsin winter. Your nose hairs freeze when you breath outside, and you can’t help but cough because their air is so dry. I can’t help but love it. Luckily, I have developed quite a tolerance to it, especially after spending three months just outside the Siberian border.
Even if it’s not that cold where you are, you’ll still love this soup. It’s creamy, flavorful and beyond easy to make. Just watch, and you’ll see.
- 1 large sweet onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 3 - 4 zucchini, chopped
- 3 cups reduced-sodium chicken broth
- 1 cup half-and-half (fat-free or lactose-free optional)
- ⅓ cup chopped fresh basil
- Salt & pepper, to taste
- In a large stockpot or Dutch oven, heat onions and olive oil to medium-high. Add salt, and cook until translucent, stirring occasionally - about 5 minutes.
- Add zucchini and continue to cook until softened - about 5 minutes. Add chicken broth, cover pot and bring to a boil. Reduce heat to simmer, and cook for an additional 20 minutes.
- Add half-and-half and basil. Puree soup with an immersion blender, or transfer to a blender/food processor to puree in batches. Adjust seasoning with salt & pepper, if desired.