Zucchini and Basil Soup

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4 - 6

This vegetarian, hearty zucchini soup is perfect for summer. The mild, almost neutral flavor of zucchini provides a beautiful backdrop for the vibrant aromas of basil, thyme, and garlic. The soup is simmered in vegetable broth, and a little potato helps give it a creamy texture without adding cream. Puree the soup in a blender until smooth and serve topped with toasted almonds, chopped basil, and a drizzle of extra-virgin olive oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups chopped zucchini
2 tbsp olive oil + extra for drizzling
1 cup chopped onion
1 cup chopped peeled potatoes
3-4 sprigs of fresh thyme
1 medium clove garlic, minced
3.5 cups lightly saturated vegetable broth
1 cup fresh basil leaves, plus extra for serving
Chopped toasted almonds, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt, and a pinch of black pepper and cook, stirring, until the potatoes are coated with the spices, another 2-3 minutes. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the zucchini, return to a boil, and simmer until tender, about 10 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove the soup from the heat, discard the thyme, and let it cool for at least 5 minutes. Stir in the basil and blend the soup thoroughly with a handheld immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway) until smooth.

Reheat the soup if necessary, adjusting its consistency and adding more water if needed. Season with salt and pepper to taste.

Serve the soup hot, sprinkled with almonds, basil leaves and a drizzle of olive oil.

Recipe Cream of zucchini, asparagus and green pea soup.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Vegetarian dishes / Blender / Summer dishes / Soups / Creamy soups / Vegetable soups / Food Network - recipes