Zucchini Basil Soup Recipe

Name: Zucchini Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp butter; 1 None small onion, peeled and chopped; 2 cloves garlic, peeled and finely chopped; 3 None zucchini, chopped; 4 cups chicken stock; 2 cups water; 2/3 cup basil leaves; 1/2 cup shaved Parmesan; 14-15 oz can corn, drained and rinsed; 1/2 cup heavy cream; 2 1/2 oz shredded rotisserie chicken

Servings: persons

4 tbsp butter
1 None small onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
3 None zucchini, chopped
4 cups chicken stock
2 cups water
2/3 cup basil leaves
1/2 cup shaved Parmesan
14-15 oz can corn, drained and rinsed
1/2 cup heavy cream
2 1/2 oz shredded rotisserie chicken

1
Melt the butter in a large saucepan over a medium heat. Saute the onion and garlic for 1-2 minutes, until the onion is tender. Add the zucchini and saute for a further 3-4 mins, until golden.
2
Add the stock and water to the pan and bring to a boil. Reduce heat to low and simmer, covered, for 10 mins, until the zucchini is tender.
3
Add half the basil and Parmesan to the stock. Puree using a hand blender or food processor until smooth.
4
Stir the corn and cream into the soup and season to taste. Spoon the soup into bowls, top with the shredded chicken, remaining basil and Parmesan and serve.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tbsp butter, 1 None small onion, peeled and chopped, 2 cloves garlic, peeled and finely chopped, 3 None zucchini, chopped, and more.

Yes, Zucchini Basil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Basil Soup

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