Description
This Easy, Summery Zucchini-Basil Soup is a light, vibrant, and refreshing soup perfect for warm weather. Made with simple ingredients like zucchini, fresh basil, leeks, and celery, it’s quickly cooked on the stovetop and blended to a smooth or slightly chunky consistency. The soup highlights the bright green color of zucchini and fresh herbs, providing a healthy and flavorful dish that can be served warm or at room temperature with a drizzle of olive oil and a splash of lemon juice.
Ingredients
Scale
Vegetables and Herbs
- 1 large leek, finely diced (about 8 ounces; 225g)
- 3 medium ribs celery, finely diced (about 6 ounces; 170g)
- 3 medium cloves garlic, minced (about 3/4 ounce; 25g)
- 1 1/2 pounds (700g) zucchini, split lengthwise and cut into 1/2-inch disks
- 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
Liquids and Seasoning
- 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
- 5 cups (1.2L) water
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh juice from 1 lemon, to taste
Instructions
- Heat the base vegetables: Heat olive oil in a large saucepan or saucier over medium heat until shimmering. Add the finely diced leek and celery. Season with kosher salt and cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes. Add a small splash of olive oil if the pan appears dry during cooking.
- Add garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds, making sure it doesn’t burn.
- Add zucchini and basil: Add the sliced zucchini to the pan and cook while stirring for 1 minute. Then add half of the chopped fresh basil leaves, stirring to combine.
- Add water and simmer: Pour in the 5 cups of water and bring the mixture to a simmer. Cook, stirring occasionally, until the zucchini is tender but still bright green, approximately 10 minutes.
- Blend the soup: Remove the soup from heat, add the remaining basil leaves, and blend using a handheld immersion blender or transfer to a countertop blender. Blend to your preferred texture, whether rough or smooth.
- Season and serve: Taste and adjust seasoning with salt, freshly ground black pepper, and fresh lemon juice. Serve the soup drizzled with additional extra virgin olive oil at the table.
Notes
- Zucchini cooks quickly, allowing it to retain a bright green color in the soup.
- The soup requires just six main ingredients and about 20 minutes to prepare, making it quick and easy.
- For a smoother texture, use a countertop blender; for a chunkier texture, pulse less or use an immersion blender briefly.
- This soup can be served warm or at room temperature, making it versatile for different seasons.
- Adjust lemon juice and olive oil drizzle to enhance freshness and richness to taste.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 89 kcal
- Sugar: 4 g
- Sodium: 252 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
