Creamiest Zucchini Soup (Print version)
A silky zucchini soup made with potato, basil, vegetable broth, and a splash of cream for a smooth, fresh, cozy bowl.
# Ingredients:
For the soup
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, chopped
03 -
3 cloves garlic, minced
04 -
2 lb (900 g) zucchini, trimmed and chopped
05 -
1 small Yukon gold potato, peeled and diced, about 5 oz (140 g)
06 -
4 cups (950 ml) vegetable broth
07 -
1 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon black pepper
09 -
1/2 cup (120 ml) heavy cream
10 -
1/3 cup packed fresh basil leaves
11 -
1 tablespoon fresh lemon juice
For serving
12 -
2 tablespoons grated parmesan, optional
13 -
Extra virgin olive oil, for drizzling
14 -
Fresh basil leaves, for garnish
15 -
Cracked black pepper
# Instructions:
01 -
Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes, stirring often, until soft and glossy.
02 -
Stir in the garlic for 30 seconds. Add the zucchini, potato, vegetable broth, salt, and pepper.
03 -
Bring to a gentle boil, then reduce the heat and simmer uncovered for 18-22 minutes, until the potato is very soft and the zucchini has collapsed.
04 -
Turn off the heat and stir in the basil. Blend with an immersion blender until completely smooth, or blend in batches in a stand blender with the lid vented.
05 -
Return the soup to low heat. Stir in the heavy cream and lemon juice, then warm for 2-3 minutes without boiling. Taste and adjust salt.
06 -
Ladle into bowls and finish with parmesan, olive oil, basil, and cracked black pepper if desired.
# Good to know:
01 -
For the smoothest texture, blend until glossy and free of potato flecks.
02 -
Freeze before adding cream for best results.
03 -
Serve warm, or chill and serve cold on hot days.