Creamy basil zucchini soup

Ingredients

• 1/4 cup of neutral (canola, vegetable) oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon of red pepper flakes, or more to taste
• 2 pounds of zucchini, chopped
• 3 cups of water (some, but not all can be substituted with stock)
• 1/3 cup of basil leaves, packed
• Salt and pepper

Directions

1. Heat the oil in a medium saucepan or Dutch oven over medium-low heat, then add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the zucchini, red pepper flakes, and a pinch of salt, and cook 5 minutes more. Add the water and simmer until the zucchini is tender, around 15-20 minutes.

2. Transfer half the zucchini mixture to a blender, add half the basil, and puree until smooth, and transfer to a large bowl. Repeat with the other half of the zucchini mixture and basil. (Or, if you have an immersion blender, you can add the basil to the zucchini mixture and puree the whole thing right in the pot.) Season to taste with salt and pepper, and serve with a drizzle of olive oil over the top.