This is one of the last things I made while visiting my family in the States. It was zucchini season, and the basil we got from the farmer's market left the whole trunk smelling perfumed in a delicious way. This soup is as creamy as can be without having any type of dairy in it. As with most soups, it tastes even better the next day.
Zucchini basil soup
Adapted from Gourmet
- 2 lbs zucchini, trimmed
- ¾ cup chopped onion
- 2 garlic cloves, chopped
- 1/4 cup olive oil
- 3 cups water
- 1/3 cup packed basil leaves
Coarsely chop zucchini. Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.
Purée soup with basil in 2 batches in a blender. Season soup with salt and pepper.