Just like the recipe site says, this Zucchini Basil Soup is amazingly smooth, silky, and even creamy–all with no cream added! It’s yummy on its own, but it’s also really good with ricotta gnocchi floating in it! I just leave out the ribbons-of-zucchini garnish.

Some of the people who made this liked it better made with chicken stock. But one good tip in the comments is to take most of the puréed soup out of the blender and let the soup in the blender cool down a bit. Purée the basil in the cooled soup and then mix it into the rest for a fresher basil flavor.