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Zucchini Basil Soup

Zucchini Basil Soup

Susan Maria Leach  /  6/19/2019  /  Facebook  /  Twitter  / 

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
  • 1/2 cup loosely packed basil leaves (or 1 teaspoon Gourmet Garden Basil in a tube)
  • Sea salt and freshly ground black pepper
  • 1/4 cup Fage 2% or Total Greek Yogurt


  • Cook onion and garlic in olive oil in a heavy saucepan over medium-low heat, stirring occasionally, 5 to 7 minutes, until tender.
  • Add zucchini and 1 teaspoon sea salt and cook, stirring occasionally, 3 to 5 minutes.
  • Add 2 cups of the broth and simmer 8 to 10 minutes, until tender. DO NOT OVERCOOK YOUR ZUCCHINI, think fresh green color.
  • Puree soup with basil in 2 batches in a blender or food processor (use caution when blending hot liquids).
  • Pour back into pot and add additional broth to bring to desired consistency.
  • Season soup with salt and pepper and serve in shallow bowls with Greek yogurt.

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