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Zucchini Soup with Basil

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The summer squash are still abundant, but what do you do with that zucchini that accidentally got giant?  Zucchini soup with basil is the perfect answer to too-big squash and a cool autumn evening.  This soup can be made vegan with vegetable stock and without the parmesan cheese garnish.  This “creamy” soup was a staple in my house growing up, and I offer the “old fashioned” way of creating it.  If you have yourself a fancy Vitamix, then it is even easier to whip up!

large zucchini

Zucchini Soup with Basil

Use your large, tough zucchini for this soup, because it will cook down and blend up with delightful flavor.  Sauté  an onion and a few cloves of garlic with the squash, cut up into chunks, in a splash of olive oil.  Don’t worry about removing the seeds, because it will all get blended up!

sautee zucchini soup

Saute for a few minutes, just until the onions become translucent.  Pour in the vegetable or chicken stock and cover the pot with the lid.  Sprinkle in a little salt and pepper.  Simmer the veggies for about 20 minutes, or until they are all completely soft.  Remove the pot from the heat and let cool a few minutes.

Pour the soup into the blender, with a handful of fresh basil leaves.

blend zucchini basil soup

Hot liquid expands in the blender, so wrap a towel around the lid and blend carefully in batches until you have a smooth puree.

Garnish the soup with parmesan cheese, if desired, and a warm, crusty bread.  Enjoy!

Zucchini Basil Soup
 
Author: 
Recipe type: Soup
This recipe is perfect for large, tough summer squash and zucchini. The whole thing gets blended up, so don't worry about removing the seeds.
Ingredients
  • 1 large zucchini or other summer squash, chopped
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 Tbs olive oil
  • salt and pepper
  • 1 quart of broth, either vegetable or chicken
  • ¼ cup of basil leaves
  • Parmesan cheese, optional, as garnish
Instructions
  1. Sauté the onion and garlic in the olive oil for 2 minutes, then add the squash.
  2. Continue cooking the veggies for 5 more minutes, until the onions become translucent.
  3. Add the broth and cover with the lid, cook for 20 minutes, or until the veggies are really soft. Remove from heat.
  4. Pour the veggies into a blender, adding the basil leaves. Puree in small batches.
  5. Return to the pot and bring to a boil.
  6. Serve with crusty bread and parmesan sprinkled on top.
 

 

Jessica
Jessica
Take a peek into my world of Eating, Gardening, Making and Mothering, authentically and with meaning. Thanks for visiting!
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