This Velvety Zucchini Basil Soup is a wonderful surprise. All the subtle flavors, the velvety texture, vegan, gluten-free, and only 5 ingredients!
Blend all of the soup until completely pureed. I used my Vitamix, but any blender should do just fine. Most likely you'll have to blend in two batches because of the volume of the soup.
While blending one of the batches, add 1 cup packed fresh basil leaves and completely blend/puree into the soup.
Add all of the pureed soup back into the large pot and bring the soup to a gentle simmer, uncovered. Cook for an additional 5-10 minutes.
The soup should already be at the desired consistency (on the thick side), but for some reason if it is too thin, simmer the soup until you reach the the thickness you prefer.
For the vegetable broth in this recipe, I used Imagine Brand low-sodium.