Zucchini Soup with Herbed Cream Recipe
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It takes less than one hour to make this smooth and creamy zucchini soup, served with a dollop of flavorful herbed cream.
Ingredients
- 1/2 cup sour cream
- 4 tsp. chopped fresh basil leaves
- 4 tsp. chopped fresh oregano leaves
- 2 tbsp. olive oil
- 1 large onion, finely chopped (about 1 cup)
- 1 clove garlic, minced
- 4 medium zucchini, thinly sliced (about 6 cups)
- 14 tsp. ground black pepper
- Stir the sour cream, 1 teaspoon of the basil and 1 teaspoon of the oregano in a small bowl. Cover and refrigerate.
- Heat the oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until they're tender. Add the zucchini and black pepper. Cook for 5 minutes or until the zucchini is tender.
- Add the broth, remaining basil and remaining oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Place one third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot.
- Divide the soup among 6 serving bowls and top with about 1 tablespoon of the sour cream mixture, using a spoon to swirl the cream in a decorative pattern on the soup surface.
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