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Ingredients

2 tablespoons butter 2 onions, chopped 5 cups chicken broth 2 potatoes, peeled and chopped 2 carrots, peeled and thinly sliced 8 cups chopped zucchini 2 tablespoons chopped fresh basil salt and ground black pepper to taste

Nutrition Info

166.4 calories carbohydrate: 27.8 g cholesterol: 14.3 mg fat: 4.7 g fiber: 5.3 g protein: 5.4 g saturatedFat: 2.6 g servingSize: - sodium: 891 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Melt butter in a heavy pot over medium heat, cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes, bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

6 servings

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!