Quick Creamy Zucchini Soup Recipe

Stir zucchini water salt and basil together in a pot; bring to a boil reduce heat to medium-low and simmer until zucchini is tender about 15 minutes.

Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.

Whisk warm milk flour and salt together in a bowl until smooth.

Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.