How many of you still have zucchini coming out of your ears? Can I get an Amen? I can never find enough zucchini recipes for all the zucchini that comes from my garden. This is a tasty soup that will use up some of your zucchini. You’ll be pleasantly surprised at how creamy it is and how much it tastes like I used loads of heavy cream. But, it’s dairy free! I love eating this soup for lunch. It hits the spot on a cold day. I think you’ll enjoy it, too.

Easy Creamy Zucchini Soup

 Serves 4

 Ingredients:

 2 lbs zucchini, about 4-5, chopped, but leave peel on for color

¾ cup onion, chopped

2 garlic cloves, minced

1 T olive oil

1 tsp salt

3 cups chicken stock

¼ cup packed fresh basil leaves

 Directions:

 Cook the onion and garlic in olive oil for about 3-5 minutes in a soup pot over medium heat. Add the zucchini and salt and cook for an additional 5 minutes. Add the broth and simmer for 15 minutes. Stir in basil. Puree with an immersion blender or pour into a blender. This also freezes very well. Enjoy!

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