Creamy Basil Zucchini Soup

I found this recipe in the May issue of Sunset magazine. I am just starting my garden and have yet to experience the overwhelming production of zucchini that I have heard much about from my friends. I have been keeping eyes, ears and nose out to find some used for zucchini’s to use up the vast amounts around me and to enjoy it during the winter months. I am making this soup today, on a 90° to freeze and store in our chest freezer. We got the chest freezer to house the 1/2 a pig we bought, and now I have gone a little crazy wanting to make, bake and freeze. We also have a 1/2 a cow coming n the fall, so I must leave a little room. But, anyway, on to the soup!

What You Need:

• 1 T. olive oil
• 1 lrg. yellow onion, chopped
• 2 lbs. zucchini, sliced 1/4″ thick (the recipe doesn’t specify, but I peeled mine too)
• 4 c. chicken broth
• 1 c. loosely packed, fresh basil leaves
• 2 T. crème fraîche, plus some for garnish (or sour cream, if no crème fraîche)
• 1/4 t. chili powder
• Kosher salt

What You Do:

Heat the olive in a dutch oven and cook onions about 5 minutes, add zucchini and cook another 2 minutes. Add chicken broth and basil leaves. Reduce heat and simmer 20 minutes. Puree the soup in batches in a blender and force through a mesh seive. Add 2 T. creme fraiche (or sour cream) and 1/4 t. chili powder. Season with salt to taste. Serve or freeze!

And, get this…only 101 calories for each 1 1/2 c. serving!

Hope you enjoy! I will be embarking on a soup making adventure all summer long and will be bringing you more delicious recipes.