Zucchini and Basil Soup

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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Tags: Basil, Comfort, Dinner, Gluten Free, Soup, Squash, Summer, Vegetable, Vegetarian, Zucchini
Course: Main Course
Whip up a batch of this creamy, velvety zucchini soup. It's a super easy vegetarian soup to make anytime throughout the year. The squash blossom croutons are a delightful touch, especially when they're in season.

Ingredients

Soup

  • 1/4 cup Salute Santé! Basil Grapeseed Oil
  • 1/2 medium sized onion
  • 2 cloves garlic chopped
  • 1 quart water or vegetable stock
  • 2 lbs zucchini, sliced
  • 1/4 cup chopped basil leaves
  • 1/4 cup heavy cream or milk optional

Squash Blossom Croutons

Instructions

Soup

  • Heat the Salute Santé! Basil Grapeseed Oil in a sauté pan over low to medium heat.
  • Sauté the onions and garlic in the basil grapeseed oil until translucent. Be careful not to burn the garlic
  • Add 1 quart of water or vegetable stock to the pan.
  • Bring to a simmer and cook for 10 minutes.
  • Add the zucchini slices and bring to a boil.
  • Simmer for 20 minutes.
  • When the soup is cooked, remove it from the heat and let cool.
  • Transfer the soup to a blender or use a hand mixer to purée.
  • Add the fresh basil and blend.
  • After puréeing, return the soup to low heat.
  • Stir in the 1/4 cup cream (optional).
  • Allow the soup to remain on low heat, stirring occasionally, as you make the squash blossom croutons.

Squash Blossom Croutons

  • Heat Salute Santé! Grapeseed Oil in a medium skillet over high heat.
  • Combine the flour, breadcrumbs, parsley, and salt into one bowl.
  • In another bowl beat the egg and water together.
  • Place each blossom into the egg mixture and then into the breadcrumb mixture. Coat each blossom thoroughly.
  • Pan-fry in the Salute Santé! Grapeseed Oil, until golden brown.
  • Remove and place on a paper towel to drain excess oil.
  • Transfer the soup to serving bowls and garnish with squash blossom croutons.