Tricia Cornell making Basil Zucchini Soup
Mill City Cooks

Basil Zucchini Soup

By: Tricia Cornell

It only makes sense that zucchini and basil would get along as well as they do, bursting into profusion at the same time every summer. The drizzle of basil crema at the end is entirely optional, of course, but it makes this homey soup something you can proudly serve to friends. Crema is a thin, less-sour version of sour cream.

Ingredients

2 tablespoons butter
2 shallots
½ teaspoon salt, plus more to taste
1 cup fresh basil, packed, divided
3 pounds zucchini, chopped with the peel still on
6 cups mild, unsalted chicken or vegetable broth or water
1 cup Mexican crema, or sour cream thinned with a little water

Method

In a large, heavy-bottomed pot, melt the butter and add the shallots and salt. Cook over medium heat until very soft. Add half the basil, the zucchini, and the broth.

Simmer, covered, about 30 minutes. Puree until very, very smooth in a standing blender.

Meanwhile, puree the cream or sour cream with the remaining half cup of basil.

Drizzle over soup to serve.