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As the sun begins to rise and the garden flourishes, there’s something magical about the fresh produce that summer brings. One of my all-time favorites is zucchini. Renowned for its mild flavor and versatility, zucchini can be transformed into countless dishes, but one that always stands out in my kitchen is creamy zucchini basil soup. The inspiration for this recipe comes from my grandmother, who would often whip up a comforting bowl of soup on rainy days, filling our home with the aroma of sautéed onions and garlic. Today, I’m excited to share this creamy, flavorful soup that embodies the essence of summer and is perfect for any occasion.

Creamy Zucchini Basil Soup

Discover the heartwarming delight of creamy zucchini basil soup, a recipe that brings the essence of summer to your kitchen all year round. This easy-to-make soup combines fresh zucchini, aromatic herbs, and a touch of cream for a dreamy texture. Perfect for any occasion, it’s a comforting dish inspired by cherished family memories. Gather your fresh ingredients and follow simple steps to create a bowl of deliciousness that warms the soul. Enjoy serving this vibrant soup with crusty bread or a light salad for a complete meal.
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Ingredients
  

4 medium zucchinis, chopped

1 large onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup fresh basil leaves, packed

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried thyme (optional)

1 tablespoon lemon juice (for brightness)

Fresh basil leaves for garnish

Croutons or toasted pine nuts for topping (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Cook the Zucchini: Add the chopped zucchini to the pot and season with salt, pepper, and thyme (if using). Sauté for another 5 minutes, allowing the zucchini to soften.

      Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the zucchini is tender.

        Blend the Soup: Remove the pot from heat. Add the fresh basil leaves and blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until silky.

          Stir in Cream: Return the blended soup to the pot over low heat. Stir in the heavy cream (or coconut cream) and lemon juice. Adjust seasoning with salt and pepper to taste. Let it heat through for about 5 minutes, stirring occasionally.

            Serve: Ladle the creamy zucchini basil soup into bowls. Garnish with fresh basil leaves and top with croutons or toasted pine nuts if desired.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6