Zucchini Basil Soup {recipe}

I love a recipe that is simple, uses a lot of vegetables, and makes a meal for the entire family – including baby.  This creamy, filling chilled soup is mild enough for the little ones to enjoy, yet flavorful and filling enough for an adult palate.  The soup can be made on the weekend and eaten during the week.  It also freezes well so you can double the recipe and freeze several small portions for your little one to enjoy later on.  It’s a great way to use those late-summer zucchinis that tend to be a bit tougher.

 

Zucchini Basil Soup

4 tablespoons unsalted butter

1 large onion, diced

8 large cloves garlic, chopped

4 medium zucchini (about 1 ½ lbs.)

4 cups chicken or vegetable broth

½ cup baby spinach

½ cup fresh basil (or more)

½ tsp. salt

fresh-ground black pepper, to taste

basil springs, as garnish (optional)

 

1.  Melt butter in heavy 4-quart pot over medium heat.  Add onions and garlic after butter begins to foam.  Sweat onions and garlic over medium-law heat until onions are soft and translucent, about 10 minutes (keep heat low enough to prevent garlic from browning).

 

2.  Add zucchini and cook until soft.  Add broth and bring to boil, then reduce to simmer over low heat for 45 minutes.  Remove from heat, add spinach and basil, and cool slightly.  Using an immersion blender, puree until creamy, or use puree in blender in small batches.  Serve soup chilled or reheat over medium heat until warm.  Add salt and pepper to taste, and garnish with basil, if using.

 

Serves 4 (about 1 ½ quarts total)

 

Cooking Tips:

• If the soup is still hot when transferring it to the blender, open the center of the lid for the blender slightly, while holding it over the hole as the mixture is pureeing.  This will allow the steam to escape.
• This soup can be made 1-2 days in advance, as the flavor actually improves after a day or two in the fridge.