Summery Zucchini-basil Soup
This light and refreshing Summery Zucchini-Basil Soup combines the subtle flavor of zucchini with the aromatic essence of fresh basil. Perfect as a starter or a light meal, this soup is simple to prepare and showcases the vibrant tastes of summer.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 4 medium zucchinis About 1.5 kg.
- 1 medium onion About 150 g.
- 2 cloves garlic
- 4 cups vegetable broth About 1 liter.
- 1 cup fresh basil leaves About 30 g.
- 2 tablespoons olive oil 30 ml.
- Salt To taste.
- Black pepper To taste.
- grated Parmesan cheese Optional for serving.
Instructions
- Start by washing the zucchinis thoroughly. Cut off the ends, and then slice each zucchini into rounds.
- Peel and chop the onion and garlic cloves finely.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent (about 5 minutes).
- Add the sliced zucchinis to the pot and stir well. Cook for another 5 minutes, allowing the zucchinis to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the zucchinis are completely tender.
- Remove the pot from heat and add the fresh basil leaves. Using a blender or immersion blender, puree the soup until smooth.
- Season with salt and black pepper to taste. If desired, reheat the soup briefly before serving.
- Ladle the soup into bowls and garnish with grated Parmesan cheese, if using.
- For a creamier texture, you can add ½ cup of coconut milk or heavy cream after blending.
Notes
This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.
Serve with a slice of crusty bread for a complete meal.