Zucchini Basil Soup

• 9 cups zucchini, diced (~6 zucchinis)
• 2 cups white onions, diced (~1 white onion)
• 4 cups vegetable broth
• 8 cloves garlic, minced
• 1 cup packed fresh basil leaves
• 2 tbsp  olive oil
• salt and pepper to taste

1. In a large non-stick pot, heat 2 Tbsp olive oil on medium heat.
2. Add the diced white onion. Saute, mixing frequently, until the onions start to become translucent.
3. Add the garlic. Saute, mixing frequently, until the garlic is fragrant.
4. Add all the chopped zucchini and saute for 1-2 minutes.
5. In a soup pot, bring the vegetable broth and 1 tsp salt to a boil. Add the sauted vegetables. Bring the soup to a boil again. Reduce heat to keep a gentle simmer, and cover.
6. Let the soup simmer until the zucchini is tender enough to mash with a fork. 
7. Add the basil to the soup, and cook for another 5-10 minutes.
8. Using an immersion blender, blend the soup until completely pureed. 
9. Season with salt and pepper to taste

Note:

1. If the soup is too thick for your taste, it can be thinned with water to desired consistency.
2. I generally add extra basil because my son-in-law loves basil.

Serving Suggestion:

1. Serve with croutons, soup nuts or fresh, crusty bread.
2. Garnish with basil leaves.