Zucchini Basil Soup

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This deceptively simple recipe uses no dairy, but has a wonderfully creamy texture.

Ingredients

2 lbs. zucchini, trimmed and diced
3/4 cup yellow onion, diced
4 garlic cloves, chopped
2 tablespoons olive oil
4 cups vegetable broth
1/3 cup packed basil leaves
Salt and pepper, to taste


Directions

Sauté onion and garlic (tossed with a pinch of salt), in the olive oil over medium-low heat, stirring occasionally, for 5-8 minutes. The onion and garlic should be golden brown, but not burned. Add the zucchini and cook, stirring occasionally, for 5 minutes. Add the broth and simmer until the zucchini is tender, about 15 minutes. Remove from heat, add fresh basil and purée soup in blender (careful of hot liquid!) or with a handheld mixer. Season with salt and pepper. Serves 4.

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