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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 medium zucchini, chopped
- 4 cups vegetable broth
- 1 medium potato, peeled and chopped (optional, for extra creaminess)
- 1/2 cup fresh basil
- salt and pepper to taste
- 1/2 cup heavy cream or coconut milk
- 1 tablespoon lemon juice
- Fresh parsley or dill and croutons for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and saute until soft and translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Add the chopped zucchini (and potato, if using) to the pot. Stir everything together and cook for about 5-7 minutes until the zucchini starts to soften.
- Add broth to the mixture and bring to a boil. Reduce heat and simmer for 15-20 minutes or until zucchini and potato are tender.
- Remove the soup from the heat. Use an immersion blender to blend the soup until smooth, or if you don’t have an immersion blender, carefully transfer mixture to a blender and blend until smooth.
- Stir in heavy cream or coconut milk. Season with salt, pepper and lemon juice to taste.
- Serve warm in bowls garnished with fresh parsley or dill. Add croutons.