Zucchini Basil Soup
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons olive oil
  • ½ small onion
  • 3 garlic cloves, minced
  • 1½ pounds zucchini, sliced ¾ inch thick
  • ¼ teaspoon nutmeg
  • Salt and pepper, to taste
  • ½ cup white wine
  • 2 cups vegetable broth
  • ½ cup chopped fresh basil leaves, loosely packed
  • ¼ cup grated Parmesan cheese
  • ¼ cup plain Greek yogurt
  1. In a Dutch Oven, heat olive oil over medium heat. Add the onion and sauté over medium low heat, until translucent, about 8 to 10 minutes. Add garlic, and sauté until fragrant, about 30 seconds. Add the zucchini, 1 tablespoon salt and 1 teaspoon pepper. Sauté until zucchini is tender, about 10 minutes.
  2. Add the wine, vegetable broth and basil. Raise to high heat and bring to a boil. Reduce heat and simmer for 30 minutes. Place zucchini mixture into a strong blender (I used a Vitamix) and puree until smooth, Transfer the puree back to the Dutch Oven and bring to a simmer. Remove from heat, and add Parmesan cheese and Greek yogurt. Stir to combine. Season with salt and pepper, to taste.
  3. Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/zucchini-basil-soup/