Rating: 4.5 stars
41 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.

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  • Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Cook's Notes:

Yellow squash can be used in place of zucchini.

Substitute about 3/4 teaspoon dried basil for the fresh basil, if desired. If using dried basil, add to soup when adding potatoes.

Nutrition Facts

166 calories; protein 5.4g; carbohydrates 27.8g; fat 4.7g; cholesterol 14.3mg; sodium 891mg. Full Nutrition
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