Zucchini Basil Soup

Prep

Slice the zucchinis into equal sized 1/2" coins. Dice the onion. Roughly chop the garlic. It's okay to go fast and rough as everything will get blended anyway.

In a large pot, heat oil over medium-high heat. Add the diced onion and cook for 2-3 minutes until tender.

Reduce the heat to medium-low, add the chopped garlic, and cook until fragrant and golden, about 1 minute.

Add the sliced zucchini, water or vegetable stock, salt, and pepper. Bring to a simmer over high heat, then cover and reduce to medium-low. Simmer for 15 minutes, stirring halfway.

Blend

When the zucchini is fork-tender, add the basil and vinegar, then blend until smooth.

For an immersion blender: This is the easiest option if you have one. Blend the soup directly in the pot for a smooth texture with minimal cleanup.

For a regular blender: Allow the soup to cool slightly and blend in batches if needed. Be cautious—hot liquids expand, which can cause pressure buildup and an explosion. Vent the lid and blend in short pulses.

Taste and adjust for salt and vinegar as needed. Garnish with thin basil strips and a swirl of yogurt or sour cream for extra richness.