Zucchini Soup with Tomatoes and Basil
This is a soup I got from a friend. It's originally from Ciro & Sals cookbook. This is a delicious soup!
- Preparing Time: 1 hour and 25 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 bay leaf
- 4 tablespoons butter
- 2 teaspoons dried thyme
- 4 cups chicken stock
- 1 onion finely chopped
- 1/2 cup dry white wine
- salt and freshly ground pepper to taste
- 1 small carrot finely chopped
- 1/2 celery stalk finely chopped
- 4 garlic cloves finely chopped
- 4 medium zucchini chopped
- 4 large ripe tomatoes peeled, seeded and chopped
- 6 fresh basil leaves chopped
- 1/2 cup light cream room temperature
- fresh basil leaves for garnish
- Carbohydrate 26.4105430139932 g
- Cholesterol 142.706666770349 mg
- Fat 46.6453756993517 g
- Fiber 2.7878800525705 g
- Protein 14.5262796767509 g
- Saturated Fat 27.6619678859313 g
- Serving Size 1 1 Serving (695g)
- Sodium 676.269400481147 mg
- Sugar 23.6226629614227 g
- Trans Fat 2.85726220186701 g
- Calories 573 calories
Melt the butter in a heavy saucepan. Add the onion, carrot, celery and garlic and saute the vegetables until they are tender. Add Zuchini and herbs, stir, and saute for 15 minutes. Add the wine and stack to the pot and bring to a boil. Cover the pot and cook for 35 to 40 minutes. Remove the soup from the heat and puree it in a food processor or blender. Pour the puree into the top of a double boiler over simmering water. Add the chopped tomatoes and basil. Season with salt and pepper to taste. Pour a ladleful of the soup into the cream and then pour the mixture back into the soup. Heat slowly. Garnish each serving with fresh basil leaves.
