Friday, November 22, 2013

Creamy Basil Zucchini Soup

My beautiful Basil plant has finally said goodbye ….. but not without providing me with just enough leaves to make this soup.  Thank you Mr. Basil!

Creamy Basil Zucchini Soup
Adapted from magazine recipe

1            tablespoon olive oil
1            large yellow onion, chopped
2            lbs. zucchini, sliced 1/4” thick
4            cups vegetable stock
1            cup loosely packed basil leaves, plus more for garnish
2            tablespoon vegan sour cream for garnish
1/4         tsp. chili powder, plus more for garnish
            ***I added 4 tablespoons vegan cream cheese to the mixture in the blender

Heat olive oil in a large saucepan over medium heat.  Add onion and cook until translucent, about 5 minutes.  Add zucchini and cook another 2 minutes; then add vegetable broth and 1 cup basil leaves.  Reduce heat to a simmer and cook 20 minutes.

Puree the soup in batches in a blender.  Add vegan cream cheese if using.  Add chili powder and salt and pepper to taste.

Divide into soup bowls, add garnish.

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