Creamy Zucchini Soup with Basil Pesto - Vegetarian
The Creamy Zucchini Soup with Basil Pesto offers a delectable fusion of flavors with a smooth, velvety texture. Fresh zucchinis are blended to perfection, creating a comforting and rich base that is wonderfully complemented by the fragrant and slightly nutty basil pesto. This harmonious combination not only tantalizes the palate with each spoonful but also adds a burst of vibrant green color, making it visually appealing.
Ingrédients
- 4 medium zucchinis, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent, about 5 minutes.
- Add chopped zucchinis and cook, stirring occasionally, for about 10 minutes until softened.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, salt, and black pepper. Simmer for another 5 minutes.
- In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and extra-virgin olive oil. Blend until smooth to make the pesto.
- Serve the soup hot, with a drizzle of fresh basil pesto on top.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 14g | Protéines: 8g | Fat: 19g | Sucre: 7g
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