Zucchini Basil Soup

Adapted from
4-6 servings

  • 2 pounds zucchini, ends trimmed
  • 1/4 cup chopped sweet onion
  • 2 garlic cloves, chopped
  • 1/4 cup light olive oil
  • 4 cups vegetable stock or chicken broth, divided
  • 1/3 cup packed basil leaves
  • Juice from two lemon halves
  • Sea salt or kosher salt, to taste
  • Fresh ground pepper, to taste
  • Optional: greek yogurt for garnish

Optional for garnish: peel ½ zucchini, slice the peel into match sticks, then toss with 1/2 teaspoon salt and drain in a fine mesh strainer until wilted, about 25 minutes.

Coarsely chop remaining zucchini into 1” chunks.

Heat a 3-4-quart heavy saucepan over low heat.  When pan is warm, add oil and sauté onion and garlic, stirring occasionally until softened, about 5 minutes.

Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 2 cups broth and simmer, partially covered, until tender, about 15 minutes, adding more broth if necessary.

Allow to slightly cool and purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).  Return soup to pot and warm if necessary.  Season with salt and pepper.  Slowly add lemon juice, tasting as you do to season to your liking.

Optional: Bring remaining broth to a boil in a small saucepan and blanch the sliced zucchini peel for 1 minute. Drain in the strainer and set over a bowl.

Serve soup in shallow bowls with a dollop of greek yogurt and sliced zucchini skins mounded on top.


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