Posted on: 10/09/2018
Yields: Makes 4 servings (about 1 cup)
1 tablespoon olive oil
2 cloves garlic, minced
1-1.5 pounds zucchini, cut into chunks
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Heat oil in a large saucepan over medium heat. Once hot, add garlic and sauté until fragrant, about 1 minute. Add zucchini chunks, salt, and paper. Cook until just tender, about 5 minutes.
Stir in chicken broth and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and add basil leaves. Let wilt a few minutes.
Transfer soup to a large blender or food processor. Blend until smooth. If using a regular blender, its best done in batches. Using a high-powered blender like a Vitamix can be done all at once.
Return to pot and add cream. Season to taste with additional salt and pepper. Serve hot or cold, but it’s very refreshing on a hot summer day as a chilled soup!
Nutrition Analysis per serving:
Protein: 2g Net Carbs: 4g Fat: 14g