Basil Zucchini Soup

  • Yield: 6 servings


2tablespoons olive oil
1/2cup chopped onion
12ounces zucchini, chopped
-- Salt and pepper to taste
1 1/2cups water
1cup vegetable broth
2cups packed fresh basil
2teaspoons minced garlic
1teaspoon red wine vinegar


  1. Heat the olive oil in a saucepan until hot and add the onion.  Saute until the onion is tender.  Stir in the zucchini, salt and peper.  Saute for 4 minutes.  Add the water and broth and mix well.
  2. Simmer, covered, for 10 minutes.  Stir in the basil and garlic.  Simmer for 1 minute.  Remove from the heat and let stand until cool.
  3. Process the zucchini mixture in a food processor or blender until pureed.  Mix in the vinegar.  Serve chilled or at room temperature.

Recipe reprinted with permission from the Junior League of New Orleans’ Crescent City Moons, Dishes and Spoons (the Junior League of New Orleans, Louisiana, 2010).


Nutritional Info *per serving

  • Calories 45
  • Fat 2.8g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 134mg
  • Carbohydrate 3.8g
  • Fiber 1g
  • Sugars 1.7g
  • Protein 2g