I came home from my trip to Chicago to a very full garden!  Seems we have a bumper crop on zucchini and basil, so I got busy and came up with a way to use it. We love soups, and the creamier the better. However, we are working on eating healthy, so creativity was in order.  Give this a try and let me know how you like it!

Zucchini Basil Soup

• 2 pounds zucchini, trimmed and into 1 inch cubes
• 3/4 cup chopped onion
• 4 garlic cloves, chopped
• 1/4 cup olive oil
• 4 cups water or Low Sodium Chicken or Veg. Stock
• 1/2 cup packed basil leaves ( I use nearly a full cup)

Heat oil in large skillet or dutch oven. Add garlic and onion and cook till soft. Add Zucchini and cook till fork tender. Add Basil leaves and cook till fully wilted.

Puree in blender in batches ( use immersion blender if you have one) adding just enough liquid to blend well. Return to pan and add remaining liquid, to desired consistency and heat.

ADDITIONS: Prepare Wild Rice or a Rice blend according to package directions ( I always cook it in broth—Chicken for this recipe) Add as much or as little as you like, top with shredded white cheddar.

This soup would be a great way to use up chicken or Turkey, too!