Basil-Spiked Zucchini and Tomato Soup

1. 1

   Preheat the oven to 350.

2. 2

   Spread the sliced almonds in a pie plate and bake for 4 minutes, or until lightly browned.

3. 3

   In a large saucepan, melt the butter.

4. 4

   Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.

5. 5

   Add the zucchini and cook over moderate heat until softened, about 3 minutes.

6. 6

   Add the chicken stock and bring to a boil.

7. 7

   Simmer over moderate heat until the zucchini is tender, about 5 minutes.

8. 8

   Working in batches, puree the soup in a food processor.

9. 9

   Return the soup to the saucepan.

10. 10

    Stir in the tomatoes and bring to a simmer.

11. 11

    Stir in the basil and season with salt and pepper.

12. 12

    Ladle the soup into shallow bowls and garnish each serving with the toasted sliced almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.