Summer Primavera Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 2 T. Extra Virgin Olive Oil
  • ⅓ c. red onion, finely diced
  • ½ c. shredded carrots
  • 2 c. shredded zucchini
  • 4 T. butter
  • ¼ c. flour
  • 2 c. milk or half and half
  • 2 c. vegetable broth
  • ¼ c basil chiffonade
  • freshly ground black pepper and salt, if desired
  • Garnish:
  • Parmigiano-Reggiano cheese, shredded
  • basil chiffonade
Instructions
  1. Sauté onion and carrots in olive oil until onions are translucent.
  2. In a Dutch Oven, or similar pot, melt butter; whisk in flour until smooth.
  3. Whisk in half and half and vegetable broth. Stir until slightly thickened.
  4. Garnish with shredded Parmigiano-Reggiano cheese and a touch more basil chiffonade.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/summer-primavera-soup/