No-Cream Creamy Basil Spinach Soup
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
No-Cream Creamy Basil Spinach Soup
Description
This soup begins by sautéing garlic, leek, and zucchini with salt and pepper in olive oil until softened and tender. After simmering partially in chicken stock, the mixture is blended with fresh basil to create a smooth base. Additional chicken stock is stirred in, and coarsely chopped spinach is added along with cooked chicken, warming through until the spinach wilts.
The cooking method produces a naturally creamy soup relying on zucchini’s texture and blending rather than cream or dairy. The basil and spinach add fresh herbal and vegetal flavors. This soup can be a light main course or starter, combining comforting warmth with a fresh character from the herbs and leafy greens.
Cooked chicken is required; it may be prepared ahead or omitted for a vegetarian option. The recipe adapts well to available cooked chicken or can be served plain as a vegetarian dish.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic crushed
- 1 large leek green parts trimmed and discarded, white parts washed well and chopped, or 2 medium
- 2 medium zucchini ends trimmed, and chopped (about 4 cups total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken stock low-sodium
- 2 tablespoons basil fresh
- 2-3 cups spinach coarsely chopped, fresh
- 1-2 cups chicken cooked
Instructions
- In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
- Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.
Notes
- Use cooked chicken prepared ahead or omit for a vegetarian version of the soup.
- The soup gains creaminess from blended zucchini and does not use dairy cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 148kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 670mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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