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Homemade Creamy Zucchini Basil Soup with Croutons recipe photo

Creamy Zucchini Basil Soup with Croutons

This Creamy Zucchini Basil Soup with Croutons is a velvety, herbaceous delight with a perfect balance of creaminess and crunch. Quick, comforting, and absolutely satisfying!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup fresh basil leaves chopped
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup diced turkey bacon
  • 1 cup croutons

Equipment

  • Large Pot or Dutch Oven
  • Immersion blender or regular blender
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Serving bowls

Method
 

Directions: Creamy Zucchini Basil Soup with Croutons
  1. Start by washing and chopping the zucchinis into medium-sized chunks. Dice the onion finely and mince the garlic cloves. Chop the fresh basil leaves and set aside. Dice the turkey bacon into small pieces.
  2. Heat 1 tablespoon of olive oil in your large pot over medium heat. Add the diced turkey bacon and cook until it’s crisp and golden brown, about 5-7 minutes. Once cooked, remove the turkey bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain excess fat.
  3. In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion and sauté until translucent and soft, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
  4. Add the chopped zucchinis to the pot and stir to combine with the onion and garlic. Cook for about 5 minutes until the zucchini begins to soften.
  5. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a gentle simmer and let it cook uncovered for 15-20 minutes, or until the zucchini is completely tender.
  6. Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky. Return the blended soup to the pot.
  7. Stir in the heavy cream and chopped fresh basil leaves. Season generously with salt and pepper to taste. Warm the soup gently over low heat for 5 minutes, allowing the flavors to meld.
  8. Ladle the soup into serving bowls. Sprinkle the crispy turkey bacon and croutons on top for a satisfying crunch. Enjoy immediately.

Notes

  • For a lighter version, substitute heavy cream with coconut milk or cashew cream.
  • Turkey bacon can be swapped with smoked chicken or vegetarian bacon alternatives.
  • Make homemade croutons by baking cubed bread tossed with olive oil and herbs at 375°F for 10-15 minutes.
  • Store leftover soup in an airtight container in the fridge up to 3 days or freeze without croutons for up to 3 months.
  • Add a pinch of red pepper flakes during sautéing for a subtle heat kick.