October 27th, 2012
Soup, Cream of Zucchini, Easy, Gluten Free
The weather is, definitely, calling for some soup. This Cream of Zucchini is easy and it does keep well. Guess what? It is gluten free!!
It does not call for cream. Once the soup is blended, it thickens. You’ll see.
Cream of Zucchini
2 lbs. zucchini (about 4 medium size)
1/2 cup chopped onion
2 garlic cloves
1 tablespoon olive oil or a bit more, if you like
1 teaspoon sea salt
2 cups chicken broth (I used Pacific Foods gluten free, but there are many on the market; check your local grocery store.)
1/2 cup packed basil leaves
Scrub the zucchini and then chop. Do not peel.
Cook onion and garlic in oil for 5 minutes in a soup pot.
Add cut zucchini and salt and cook 5 minutes. Add broth and simmer 15 minutes.
Stir in basil. Puree in a blender.
Adjust seasonings and consistency. If it is too thick for your liking, just add more broth.
Serve plain, or add your preferred garnishes.
I sprinkled some Tabasco for color and added kick.
Just enjoy it and make it your own!! Talk to you later.
Tags: Cream of Zucchini, Delaware Beaches, Easy, Gluten Free, gluten free recipe, Recipe, soup
