zucchini soup

Ingredients

• Salt

  Table

  1 tbsp or 18g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Soup, Swanson, vegetable broth

  4 cup or 880g

• Basil

  Fresh

  ⅓ cup leaves, whole or 8g

• Carrots

  Raw

  2 large or 144g

Directions

1. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining 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 (use caution when blending hot liquids). Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary). Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

Similar Foods

• Zucchini Basil Soup
• Cream of Zucchini Soup
• Zucchini, Potato, and Cilantro Soup
• Raw Zucchini, Cucumber, and Celery Soup
• Zucchini "Pasta"
• Cheesy Zucchini