Healthy Zucchini Basil Soup
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See the original postImported by Sara R on SeeMeCook
A creamy-tasting summer soup made without cream, relying on tender zucchini, fresh basil, garlic, and onion for its flavor and silky texture. Serve with Parmesan, olive oil, and optional olive-oil-fried artisan bread.
- Time
- 30 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Soup
- 40 g
- 75 g
- 9 g
- 7 g
- 1 g
- 710 g
- 10 g
- 14 g
- 50 g
Olive Oil Fried Bread
- 25 g
- 200 g
Weights are estimates. Together, the ingredients weigh about 2.06 kg before cooking, which is about 515 g per serving.
Steps
Soup
Heat 3 tablespoons of olive oil in a large pot over medium-high heat until it shimmers. Add the diced onion and cook for 3–5 minutes, stirring occasionally, until it begins to soften and turn translucent.
Add the chopped zucchini, chopped garlic, kosher salt, and freshly ground black pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until the zucchini begins to become tender and the garlic is fragrant.
Pour in the water and bring the soup to a boil over high heat.
Reduce the heat to a simmer, cover the pot, and cook for 10–15 minutes, until the zucchini is completely tender when pierced with a fork.
Carefully transfer the hot soup to a blender. Work in batches if necessary, and avoid overfilling the blender with hot liquid.
Add the fresh basil leaves to the blender. Blend until the soup is completely smooth, then cover and keep warm.
Olive Oil Fried Bread
For the optional fried bread, coat the bottom of a large skillet with a thin layer of olive oil and heat it over medium heat until the oil shimmers.
Place the sliced bread in the skillet and press lightly so one side is coated with oil. Immediately flip the bread and cook for 1–2 minutes, until deeply golden brown.
Flip the bread again and cook the second side for 1–2 minutes more, until deeply golden brown and crisp. Slice each piece in half down the middle.
To Serve
Ladle the hot soup into four bowls. Drizzle with additional high-quality olive oil and top generously with freshly grated Parmesan.
Serve the soup with the olive-oil-fried bread on the side, if desired.
Notes
The optional fried bread can be omitted. Use caution when blending hot soup; blend in batches and allow steam to escape according to your blender's instructions. The recipe is inspired by an Epicurious recipe discovered by the author's mother.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 409
- Protein
- 12 g
- Carbs
- 35 g
- Fat
- 26 g
- Fiber
- 4 g
Where the calories come from
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