• 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 4 cups chicken broth
  • 1 cup basil leaves, loosely packed
  • 2 pounds zucchini, sliced 1/4 inch thick
  • 2 tablespoons creme fraiche
  • ¼ teaspoon chili powder
  • kosher salt


Heat olive oil in a large saucepan over medium heat. Add onion and cook until transluscent, about five minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a simmer and cook 20 minutes. Puree the soup in batches in a blender. Pour the soup through a strainer into a bowl, using a ladle to push any solid bits through. Add 2 tbsp. creme fraiche and 1/4 tsp. chili powder. Season with salt to taste. Divide soup among bowls (4-6_ and garnish each with creme fraiche, a sprinkle of chili powder and a few basil leaves.


Sunset Magazine


6 servings