Creamy Zucchini Basil Soup with Parmesan Croutons

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •4 medium zucchinis, sliced
• •4 cups vegetable stock
• •1 cup fresh basil leaves
• •1 cup heavy cream
• •Salt to taste
• •Black pepper to taste
• •4 slices of bread, cubed
• •2 tablespoons unsalted butter
• •1/2 cup grated Parmesan cheese

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and sauté the onions until translucent, about 5 minutes.

2. 2

   Add the minced garlic and cook for another minute.

3. 3

   Stir in the sliced zucchini and cook for 5-7 minutes until slightly softened.

4. 4

   Pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer for 15 minutes.

5. 5

   Remove the pot from heat, add basil leaves, and blend the soup using an immersion blender until smooth.

6. 6

   Stir in the heavy cream, season with salt and black pepper to taste, and simmer for another 5 minutes.

7. 7

   Meanwhile, prepare the croutons by melting butter in a skillet over medium heat.

8. 8

   Add the bread cubes and toast them until golden brown, stirring often.

9. 9

   Sprinkle the Parmesan cheese over the croutons and stir to coat evenly. Cook for another 2 minutes.

10. 10

    Serve the soup hot, topped with Parmesan croutons.