Tired of zucchini loaves, muffins, and cakes and looking for a way to use up the end of your summer bounty this soup is perfect. Cooks up quickly and is really rich and creamy. Best of all picky eaters won’t even know it’s vegetables!
4 tbsp butter
4 medium or 1 very large zucchini grated
1 large white onion chopped
3 cloves garlic whole (peeled or course)
2 cubes chicken or vegetable boulion
5 cups water
3/4 tsp salt
1 tsp ground black pepper
1 tsp basil (fresh and julienned or 1/2 tsp ground)
1/4 tsp nutmeg
1 1/4 cup heavy whipping cream
2 large bay leaves
In a large soup pot over med low heat melt butter.
Sautee onions and zucchini until soft and translucent, about 10 min.
Add boulion cubes and water. Bring to a boil.
Turn heat down to a simmer and cook for 25 mins.
Remove from heat and allow to partially cool.
Using an immersion blender purée until smooth. Add spices, basil and cream.
Bring mixture to a boil then reduce heat to a simmer for 12 min.
Remove from heat and discard bay leaves.
Serve with extra fresh basil and a dollop of sour cream for extra thickness.
I promise, paired with some thick sliced bread you won’t have a drop left over!