My daughter wasn’t one of those kids to liked soup while she was growing up, however, whenever I make this bisque, she’s all over it! It’s crazy! It’s one of our family favorites and I can whip up a batch in less than thirty minutes.
Keeping the ratio of more zucchini than stock helps make the bisque thick and hearty, and the half and half adds a silky richness without the heaviness of cream.
8 zucchini, unpeeled and thinly sliced
6 cups chicken or vegetable stock
2 cloves garlic, minced
1 yellow onion, chopped
1 cup fat-free half-and-half
1/2 cup fresh basil leaves, chopped
1/4 cup olive oil
1/4 cup sriracha sauce
1/4 cup green onions, thinly sliced
1 tablespoon butter
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1) In a large soup pot, heat the butter and olive oil until melted.
2) Add the garlic and onion to the pot and sauté the vegetables until soft, about five minutes, then add the fresh basil and cook for one minute to release the aroma from the basil.
3) Stir in the chicken stock and then add the sliced zucchini, salt, pepper, and nutmeg. Simmer the soup for fifteen to twenty minutes, until the zucchini is soft.
4) Using an immersion blender, blend the soup until it is smooth and no visible pieces of the zucchini remain.
5) Stir in the half-and-half and the sriracha and adjust any seasoning as needed.
6) To serve, ladle the soup into deep bowls with a sprinkle of the chopped green onions and fresh basil.