This soup is kind of a swan song of summer, but if you’ve still got zucchini on hand, you should make it tonight! It is so creamy and flavorful that it’s downright decadent. When I had all my dental work done, I was subsisting on soups, and I was really excited when I remembered that we had this one in our recipe box.
Zucchini and basil are the stars of the show, and we were able to find some good looking specimens at the farmers market. There are actually still a lot more summer squash than winter squash out these days!
The soup starts with grating the zucchini, which I did in the food processor. A little tornado of zucchini! After that, it’s a simple saute and puree, and you’re done! Since this soup is pretty rich, I’d recommend starting with a small bowl. More leftovers!
Adapted from Taste of Home
4 medium zucchini, shredded
1 medium onion, chopped
1/4 cup butter, cubed
2-1/2 cups water (or vegetable or chicken broth)
1 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon minced fresh basil, plus a few leaves for garnish
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
-In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in water (or broth). Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly. (We actually put ours in a cold water bath for 15 minutes to cool it off. Liquids that are too hot will blow the top right off your blender! My husband has thoroughly explained the physics of this to me, and , believe me, it makes a big mess!)
-Transfer to a blender or food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with fresh basil leaves. Enjoy!