Creamy Basil-Mint Zucchini Soup

By gvcathy

Ingredients

• 3 cups low-sodium chicken or vegetable broth
• 2 pounds zucchini (about 4 small), sliced into 1/2-inch rounds
• 1 tablespoon chopped fresh basil, plus leaves for garnish
• 2 tablespoons chopped fresh mint
• 1/2 cup ricotta cheese
• Salt and freshly ground pepper, to taste

Preparation

Step 1

In a large saucepan over high heat, combine the broth, zucchini and herbs. When it reaches a simmer, lower the heat to medium-high and cook, uncovered, until the zucchini is tender, about 6 minutes. Remove from heat.

Using an immersion blender, puree the soup. Stir in the ricotta cheese. Season with salt and pepper, garnish with basil leaves and serve. Can also be made ahead and served chilled, but be sure to re-season before serving.

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