Creamy Zucchini Soup

Ijade Rodrigues



1 tablespoon olive oil

1 large yellow onion, chopped

2 pounds zucchini, sliced 1/4 in. thick

4 cups chicken broth ( I prefer homemade)

1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish

2 tablespoons sour cream, plus more for garnish

Sprinkle of Kosher salt


  • Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a simmer and cook 20 minutes.
  • Purée the soup in batches in a blender. Add 2 tbsp. of sour cream. (if you wanted to make this a dairy-free option, use soft tofu) Season with salt to taste.
  • Divide soup among bowls and garnish each with some sour cream, and a few basil leaves.