1. In a heavy bottom cooking pot, add olive oil, green onions and garlic and sautee' for 3 minutes. 2. Add zucchini, 1/2 cup of chicken broth and chicken soup base and cook on medium-high heat for 3 minutes, stirring occasionally. 3. Add tomatoes, diced potatoes and cook for 15 minutes or until potatoes are tender. 4. Add cilantro and basil and cook for 1 minute. 5. Puree' soup in a food processor or blender in batches and return to cooking pot. 6. Stir in buttermilk, whole milk, salt and pepper and bring to boil. 7. Reduce heat and cook for 2 minutes, stirring frequently. 8. Adjust seasonings to taste. 9. Serve sprinkled with paprika. ---------------------------------------------------------------------------
Nutrition
Ingredients
