Zucchini Soup with Basil

1. 1

   Croutons: In a large skillet, melt the butter over medium-high heat.

2. 2

   Stir in the chopped basil, then add the bread cubes and toss to coat.

3. 3

   Season the cubes with salt and pepper.

4. 4

   Cook, stirring for 3 minutes or until the bread cubes start to get lightly toasted and crispy, transfer to a plate.

5. 5

   Soup: In a large heavy saucepan, melt the butter in the olive oil.

6. 6

   Add the celery, onion, bay leaf and thyme and cook over low heat stirring occasionally until the onion is soft, about 20 minutes.

7. 7

   Increase the heat to medium.

8. 8

   Stir in the zucchini and stock, season with salt and pepper and simmer until the zucchini is soft, about 10 minutes.

9. 9

   Discard the bayleaf.

10. 10

    Puree the soup in batches in the blender until smooth.

11. 11

    Return the soup to the saucepan and heat until warmed through.

12. 12

    Season with salt and pepper.

13. 13

    Ladle soup into bowls, top with croutons and basil leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.