Zuchini and basil cream soup (sopa de zapallitos italianos y albahaca)

Basil and zucchini are two of my favorites veggie foods..

This cream zucchini soup is really wonderful and really easy  and you can serve with some baguette slices and tomatoes and you will have a delicious and simple meal.




Adapted from: My recipes

Ingredients

4-5 servings

2 tablespoons of  sunflower oil
1/2 cup yellow onion chopped
1 garlic clove chopped
2 medium zucchini sliced 
and with peel
2 cups reduce sodium  veggie broth
1 cup losely packed basil leaves
washed and stemmed
salt and pepper
3 tablespoons creme  fraiche or sour cream

Method

Heat sunflower oil in a large saucepan over nedium heat.
Add onion and garlic and cook until translucent. About 5 minutes.
Add zucchinis in slices and cook by other 3 minutes.
Then add veggie broth and basil leaves. Reduce heat and cook by 20 minutes.

Puree the soup in batches in a blender.
You can use  an strainer  to push  some solid bites but I dont think is necessary.
 Add the creme fraiche and season with salt  and pepper to taste.

Divide soup among bowls and garnish each  with some creme fraiche and a few basil leaves.

En español


Sopa de zapallitos italianos y albahaca