Zucchini and Basil Soup

Blend a little potato into this soup for a rich and creamy texture.
  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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Ingredients

2 tablespoons olive oil, plus more, for drizzling

1 cup chopped onion

1 cup chopped peeled potato

3 to 4 sprigs fresh thyme

1 medium clove garlic, minced

Kosher salt and freshly ground black pepper

3 1/2 cups low-sodium vegetable broth

2 cups chopped zucchini

1 cup packed fresh basil leaves, plus some leaves, for serving

Chopped toasted almonds, for serving

Directions

  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
  2. Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  3. Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  4. Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil. 

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