zucchini basil soup

Zucchini Basil Soup
Creamy, delicious, simple and fresh. Blend a dollop of Greek yogurt with PURE Unflavored Whey Protein Isolate to make this a complete protein meal. Also delish with a simple seasoned skewer of grilled chicken tenders or shrimp.
  • 1 medium onion, diced
  • 2 garlic cloves, chopped
  • 2 pounds small zucchini, trimmed and cut crosswise into chunks
  • 2 tablespoons olive oil
  • 4 cups chicken broth - Swanson Natural Goodness has excellent flavor
  • ½ cup loosely packed basil leaves (or 1 teaspoon Gourmet Garden Basil in a tube)
  • Sea salt and freshly ground black pepper
  • ¼ cup Fage 2% or Total Greek Yogurt
  1. Cook onion and garlic in olive oil in a heavy saucepan over medium-low heat, stirring occasionally, 5 to 7 minutes, until tender.
  2. Add zucchini and 1 teaspoon sea salt and cook, stirring occasionally, 3 to 5 minutes.
  3. Add 2 cups of the broth and simmer 8 to 10 minutes, until tender. DO NOT OVERCOOK YOUR ZUCCHINI, think fresh green color.
  4. Puree soup with basil in 2 batches in a blender or food processor (use caution when blending hot liquids).
  5. Pour back into pot and add additional broth to bring to desired consistency.
  6. Season soup with salt and pepper and serve in shallow bowls with Greek yogurt.


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