Creamy Basil Zucchini SoupAugust 18, 2015
Today I have a simple recipe for a yummy Zucchini Soup. What I love most about this soup is it can be enjoyed hot or cold. These days, with the temps being through the roof, I don’t like to consume hot foods all too often. Cold drinks, cold salads and cold soups… that’s where it’s at!
This Zucchini Soup is very creamy and satisfying, but unlike other creamy soups, this one is actually healthy! Using yogurt to give it the creamy texture, this soup is high in probiotics and low in fat! Perfect for keeping the calories in check and keeping the diet swimsuit-friendly!
Creamy Zucchini Soup
3 zucchini, sliced lengthwise
1 cup fat-free yogurt
2 tbsp. olive oil
5-6 basil leaves
1 quart vegetable broth
2 tbsp. parmesan cheese
1 small onion, minced finely
1. Heat up the olive oil under medium heat on the stove. Saute the onion until translucent- about 5 minutes.
2. Remove the onion from the pan and add the zucchini slices. Saute until softened- about 7 minutes per side.
3. In a medium stock pot, add the vegetable broth, onion and zucchini. Cook for 10 minutes until warmed throughout.
4. Add the contents of the stock pot, along with the basil leaves and yogurt, into a food processor to combine fully. Top with some parmesan cheese. Optional: Add some croutons!
It’s such a delicious and satisfying meal, but I love that it’s healthy, too. By adding yogurt to the soup, you can get a really nice flavor without adding a ton of calories and fat!
Hope you enjoyed this recipe. Looking for more easy meal ideas? Check out these favorites below:
Italian Wedding Soup
Veggie, Bean & Rice Soup