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Zucchini and Basil Soup
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
3
tablespoons
olive oil
1
large
red onion
minced
3
medium
carrots
minced
2
medium stalks
celery
minced
6
medium
zucchini
cut into 1/4-inch slices
sea salt and freshly ground black pepper
to taste
6
cups
low sodium vegetable broth
or use homemade
1
cup
chopped fresh basil
1/2
cup
grated fresh Parmigiano-Reggiano cheese
Instructions
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.
Notes
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.
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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