Home / Recipes / Gluten Free / Keto Creamy Zucchini Basil Soup
Keto Creamy Zucchini Basil Soup
How to Make It
Step 1
Cut the zucchini into smaller cubes. Peel the garlic. Peel and chop the onions. Add the zucchini, garlic, and onions to a large pan or a deep pot.
Step 2
Pour in the chicken broth and bring to a boil. Reduce the heat to medium and cook for 12-15 minutes or until fully cooked. Stir occasionally.
Step 3
Finely chop the basil. Add the sour cream and basil to the soup. Pour in the heavy cream and stir well. Cook for about 5 minutes, stirring constantly.
Step 4
Remove from the heat and cool for a while. Transfer the soup to a blender and pulse until completely smooth. Optionally, season with some salt or black pepper to taste.
Step 5
Shred the parmesan cheese. Transfer the soup to serving bowls and top with shredded parmesan. Sprinkle with some more black pepper, and enjoy!
Ingredients
- Onion – 50 g
- Garlic – 2 clove
- Chicken broth – 900 ml
- Zucchini – 3 medium
- Heavy cream – 100 ml
- Sour cream – 2 tbsp
- Basil Fresh Or Raw Herb – 2 tbsp
- Parmesan cheese, fresh (hard) – 0.25 cup, shredded
