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Creamy Basil Zucchini Soup

By Sunset
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soups gluten free nut free vegetarian memorial day lunch


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1 tablespoon olive oil

1 large yellow onion, chopped

2 pounds zucchini, sliced 1/4 in. thick

4 cups reduced-sodium or homemade chicken broth

1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish

2 tablespoons crème fraîche (see Notes), plus more for garnish

1/4 teaspoon chili powder, plus more for garnish

Kosher salt

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