News from Baking for Good

Baking for Good is an online cookie company inspired by the idea of a bake sale. We send cookies nationwide and give 15% of every purchase to a charity you choose.

Recipe: Zucchini and Basil Soup There’s nothing better than a thick green soup on a warm spring day. This one combines zucchini and basil to give a lovely pesto flavor, and it can be served warm or chilled. Enjoy it with a thick slice of baguette. Ingredients: 2 Tbl olive oil 1 large onion, chopped 3 cloves garlic, minced 4 medium zucchini (you can combine green and yellow if you’d like), chopped 3 cups vegetable broth 1/3 cup fresh basil leaves, chopped 3-4 Tbl plain yogurt (optional) salt and pepper Directions: Heat the olive oil in a large stockpot over medium heat. Add the onion and cook for about 5 minutes until softened, stirring often to keep from burning. Add the garlic and cook for another minute. Add the zucchini and a dash of salt and pepper and cook, stirring occasionally, for 5 minutes. Pour in the broth, bring to a boil, then lower the heat and simmer for about 15 minutes, until the zucchini is tender. Blend the soup in a blender or, if you have one, use an immersion blender to blend until smooth. Add the basil and yogurt (if you’re using it), then blend again until smooth. Add salt and pepper to taste, and enjoy! Serves 4-6. Adapted from Gourmet, July 2008. 

Recipe: Zucchini and Basil Soup

There’s nothing better than a thick green soup on a warm spring day. This one combines zucchini and basil to give a lovely pesto flavor, and it can be served warm or chilled. Enjoy it with a thick slice of baguette.

Ingredients:

2 Tbl olive oil

1 large onion, chopped

3 cloves garlic, minced

4 medium zucchini (you can combine green and yellow if you’d like), chopped

3 cups vegetable broth

1/3 cup fresh basil leaves, chopped

3-4 Tbl plain yogurt (optional)

salt and pepper

Directions:

Heat the olive oil in a large stockpot over medium heat. Add the onion and cook for about 5 minutes until softened, stirring often to keep from burning. Add the garlic and cook for another minute. Add the zucchini and a dash of salt and pepper and cook, stirring occasionally, for 5 minutes. Pour in the broth, bring to a boil, then lower the heat and simmer for about 15 minutes, until the zucchini is tender.

Blend the soup in a blender or, if you have one, use an immersion blender to blend until smooth. Add the basil and yogurt (if you’re using it), then blend again until smooth.

Add salt and pepper to taste, and enjoy!

Serves 4-6. Adapted from Gourmet, July 2008. 

Posted on: 05/21/10

Posted in: recipes