Healthy Zucchini Basil Soup

Ingredients

• 3 tbsp olive oil (For sautéing; use more for serving.)
• 0.5 large yellow onion (Diced small.)
• 2 lb zucchini (Chopped.)
• 3 garlic cloves (Chopped.)
• 2.25 tsp kosher salt (The author recommends Diamond Crystal Kosher Salt.)
• 0.5 tsp freshly ground black pepper
• 3 cup water
• 0.5 cup fresh basil leaves
• 1 tbsp olive oil (Estimated amount for drizzling over the finished soup; use high-quality olive oil if available.)
• 0.5 cup freshly grated Parmesan cheese (For serving; the source does not specify an amount, so adjust to taste.)
• 2 tbsp olive oil (Estimated thin layer for frying the optional bread.)
• 4 slices crusty artisan bread (Optional; source says sliced. Estimated at one slice per serving.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Pour in the water and bring the soup to a boil over high heat.

4. 4

   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.

5. 5

   Carefully transfer the hot soup to a blender. Work in batches if necessary, and avoid overfilling the blender with hot liquid.

6. 6

   Add the fresh basil leaves to the blender. Blend until the soup is completely smooth, then cover and keep warm.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    Ladle the hot soup into four bowls. Drizzle with additional high-quality olive oil and top generously with freshly grated Parmesan.

11. 11

    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 per serving

• soup
• main
• vegetarian
• healthy
• summer
• gluten-free without bread
• blended
• stovetop