Zucchini Basil Soup

One of my best friends used to make me zucchini soup.  He would go to the farmer's market, and load up on farm fresh zucchini and basil.  Even in the height of the summer, this soup made complete sense.  It was creamy without any cream.  It was savory.  And it even tasted good lukewarm.  

Today's recipe is my rendition of my friend's delicious soup.  Nutritional yeast, lemon, and fresh basil give an otherwise pedestrian zucchini soup the flavors of pesto.  It's one of the easiest soups to make, and has a short list of ingredients.  It's awesome for spring and summer, or whenever your garden has been overly generous with zucchini.  I like to serve it with garlic toast or crusty sourdough bread.

Zucchini

Zucchini Basil Soup

1 medium onion, chopped

3 garlic cloves, coarsely chopped

2 Tbsp olive oil

5-6 zucchini, chopped

2 ½ cups broth (fake chicken or vegetable)

½ cup fresh basil

¼ cup lemon juice

¼ cup nutritional yeast

Salt, to taste

Black pepper, to taste

Onions.jpg

1. in a large, heavy pot or dutch oven, heat olive oil over medium-high and add onions, garlic, salt and black pepper.  Sauté until onions are slightly golden (~5-7 minutes).

Vegan Zucchini Basil Soup.jpg

2. Add zucchini and broth.  Cover with lid, and simmer for 20-25 minutes.

Vegan Zucchini Basil Soup

3. Remove lid and add fresh basil.  Either add entire contents to a blender or food processor, or use an immersion blender to completely puree soup.  Stir in lemon juice and nutritional yeast.  Taste.  Adjust seasonings.  Serve with garlic toast or crusty bread.

Vegan Zucchini Basil Soup