Zucchini and basil soup

You’d be hard pressed to believe that this light yet satisfying soup has no cream or dairy in it whatsoever. (Seriously – it’s kind of amazing.) A great light lunch or dinner (make sure you have bread on hand), or a terrific first course, this recipe comes together quickly, uses only a few ingredients, and is delicious any time of year.

Ingredients

• 1/4 cup neutral (canola, vegetable) oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes, or more to taste
• 2 pounds zucchini, trimmed and chopped
• 3 cups water
• 1/3 cup basil leaves, packed
• salt and pepper
• extra-virgin olive oil (optional)

Method

Step 1

Heat the oil in a medium saucepan or Dutch oven over medium-low heat, then add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the zucchini, red pepper flakes, and a pinch of salt, and cook 5 minutes more. Add the water and simmer until the zucchini is tender, around 15-20 minutes.

Step 2

Transfer half the zucchini mixture to a blender, add half the basil, and puree until smooth, and transfer to a large bowl. Repeat with the other half of the zucchini mixture and basil. (Or, if you have an immersion blender, you can add the basil to the zucchini mixture and puree the whole thing right in the pot.) Season to taste with salt and pepper, and serve with a drizzle of olive oil over the top.