Easy Creamy Zucchini Soup

Easy Creamy Zucchini Soup

I can never find enough zucchini recipes for all the zucchini that comes from my garden. This is a tasty soup that will help use up some of your zucchini.

I like to double or triple this recipe and freeze for fall and winter, too.

You’ll be pleasantly surprised at how creamy it is and how much it tastes like I used loads of heavy cream. But, it’s dairy free!

Easy Creamy Zucchini Soup

 Serves 4

 Ingredients:

 2 lbs zucchini, about 4-5, chopped, but leave peel on for color

¾ cup onion, chopped

2 garlic cloves, minced

1 tablespoon butter, ghee or olive oil

1 tsp salt

3 cups chicken stock

¼ cup packed fresh basil leaves

 Directions:

Cook the onion and garlic in butter/ghee for about 3-5 minutes in a soup pot over medium low heat. Add the zucchini and salt, turn the heat to medium and cook for an additional 5 minutes. Add the chicken stock and simmer for 15 minutes. Stir in basil. Puree with an immersion blender or pour into a blender. This also freezes very well. Enjoy!