While tomato and basil soup is a loved classic, this dairy free yet creamy zucchini basil soup is wonderful for a light springtime lunch!
Ingredients:
1/4 cup neutral oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes, or more to taste
2 lbs zucchini, chopped
3 cups water
1/3 cup basil leaves
Salt and pepper to taste
Optional: Olive oil
Instructions:
Heat the neutral oil in a medium soup pot over medium-low heat. Add the onions and garlic and cook for about 5 minutes, stirring occasionally. Add the zucchini, basil, red pepper flakes, and a pinch of salt. Cook for about 5 more minutes. Add the water and simmer until zucchini is tender.
Using an immersion blender, blend the soup together. Or, working in halves, blend in a regular stand blender, transferring the first half to a different pot to keep warm.
Season with pepper and more salt if desired, garnish with more basil, and an optional drizzle of olive oil. Serve with warm crusty bread.
Enjoy!
Stephanie Westbrook
