Zucchini and Basil Soup

Servings 6 servings


  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 6 cups low sodium vegetable broth or use homemade
  • 1 large red onion minced
  • 3 medium carrots minced
  • 1 cup chopped fresh basil
  • 2 mdium stalks celery minced
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese
  • 6 medium zucchini cut into 1/4-inch slices


  • In a large saucepan with a tight-fitting lid, heat the olive oil over medium heat until hot. Add onion, carrots and celery; saute for 7 minutes.
  • Add zucchini, salt and pepper; saute for 5 minutes. Add broth; bring mixture to a boil then reduce heat, cover and simmer for 10 minutes.
  • Add basil; simmer for 4 minutes. Transfer soup to a food processor or blender and puree until smooth. Serve garnished with cheese.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, cucumber, tomato and avocado, tossed with red wine vinaigrette. Add garlic bread sticks.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure broth is gluten free.
NUTRITION: Per Serving: 196 Calories; 9g Fat; 17g Protein; 14g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 673mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat. Points: 5
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