Ingredients

• Ingredients
  1. 1/2 cup sliced almonds
  2. 4 tablespoons unsalted butter
  3. 1 large onion, finely chopped
  4. 2 pounds zucchini, halved lengthwise and thinly sliced into half moons
  5. 1 quart chicken stock
  6. 1 cup pureed tomatoes
  7. 1/4 cup chopped basil
  8. Salt and freshly ground pepper

Directions

1. Preheat the oven to 350°. Spread the sliced almonds in a pie plate and bake for 4 minutes, or until lightly browned.
2. In a large saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the zucchini and cook over moderate heat until softened, about 3 minutes. Add the chicken stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 5 minutes.
3. Working in batches, puree the soup in a food processor. Return the soup to the saucepan. Stir in the tomatoes and bring to a simmer. Stir in the basil and season with salt and pepper. Ladle the soup into shallow bowls and garnish each serving with the toasted sliced almonds.