Zucchini Basil Soup

Name: Zucchini Basil Soup
Ingredients: 2 cups sweet onions, chopped; 3 garlic cloves, minced; 2 tablespoons fresh basil, chopped; 12 teaspoon thyme; 2 tablespoons unsalted butter; 2 quarts chicken broth; 14 small zucchini, scrubbed well and chopped (about 8 cups); 3 tablespoons white rice; 13 cup cream cheese

9 ingredients

4 steps

Ingredients

2 cups sweet onions, chopped
3 garlic cloves, minced
2 tablespoons fresh basil, chopped
12 teaspoon thyme
2 tablespoons unsalted butter
2 quarts chicken broth
14 small zucchini, scrubbed well and chopped (about 8 cups)
3 tablespoons white rice
13 cup cream cheese

Directions

1

In a large saucepan combine the onion, garlic, basil, thyme, and the butter and cook the mixture over moderately low heat, stirring, until the onion was softened.
2

Add the broth and the zucchini, bring the mixture to a boil, and stir in the rice.
3

Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the rice is tener and stire in the cream cheese.
4

In a blender or food processor puree the soup in batches, transferring it as it is pureed to a tureen, and season it with salt.