Zucchini & Basil Soup
Tags: Basil, Comfort, Dinner, Gluten Free, Soup, Squash, Summer, Vegetable, Vegetarian, Zucchini
Course: Main Course, Side Dish
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
- 1 cup Salute Santé! Grapeseed Oil
- 8 squash blossoms
- 1 egg
- 1/4 cup bread crumbs
- 1 tbsp dried parsley
- 1/4 cup white flour
- 1/4 tsp salt
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.