Skip to main content
Epicurious
Cookbooks

Creamy Zucchini-Basil Soup

By Amy Myers, MD

3.4

(5)

Image may contain Bowl Food Dish Meal Plant Soup Bowl and Vegetable
Photo by Jennifer Davick

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Recipe information

  • Yield

    2 servings

Ingredients

1 tablespoon avocado oil
1 onion, finely chopped
2 zucchinis, chopped
2 cups Gut-Healing Bone Broth
1/4 cup basil leaves
1 clove garlic, minced
Fine sea salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Preparation

  1. Step 1

    In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.

    Step 2

    Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

Image may contain: Food
From The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases © 2018 by Amy Myers, MD. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSoupSoup/StewZucchiniSquashVegetableBasilHerbs & SpicesMainStarterLunchDinnerGluten FreeNut FreeDairy FreeVeganVegetarianQuickEasy30 Minutes or LessWeeknight MealsFood ProcessorSummerHarper CollinsCookbooks

See Related Recipes and Cooking Tips

Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.