Ingredients:

  • 3 lbs zucchini, diced into 1/2-inch cubes
  • 1 cup yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 4 cups vegetable broth, low sodium
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1 cup fresh basil leaves, stems removed
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter in a large Dutch oven or stockpot over medium heat until shimmering.
  2. Add the diced onion and sauté for 4–5 minutes until translucent and fragrant.
  3. Stir in the zucchini cubes and garlic. Cook for 6–8 minutes, stirring occasionally, until the zucchini edges are golden-brown.
  4. Pour in the broth, salt, and black pepper.
  5. Increase heat to bring the liquid to a boil, then immediately reduce to a simmer.
  6. Cook for 10–12 minutes, or until the zucchini is fork-tender and the liquid has slightly reduced.
  7. Remove the pot from the heat.
  8. Stir in the fresh basil leaves and lemon juice.
  9. Use an immersion blender to puree the soup directly in the pot until completely smooth and emerald green.
  10. Slowly stir in the heavy cream and blend for one final pulse to emulsify.