Easy, Summery Zucchini-Basil Soup Recipe

Name: Easy, Summery Zucchini-Basil Soup Recipe
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve; 1 large leek, finely diced (about 8 ounces; 225g); 3 medium ribs celery, finely diced (about 6 ounces; 170g); Kosher salt; 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 (see note); 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided; 5 cups (1.2L) water; Freshly ground black pepper; Fresh juice from 1 lemon, to taste

2:27

How to Make Quick and Easy Zucchini-Basil Soup

Why It Works

Leeks are a mild onion that complement mild zucchini perfectly.
Adding basil in two stages gives you layers of basil flavor.

The great thing about this zucchini-basil soup is that it cooks so darn quickly. Zucchini is a very watery vegetable, with a weak, almost spongy structure that breaks down rapidly during cooking. This is frequently an obstacle when you're preparing zucchini, but here, it's a positive: It means we can cook the zucchini until it's tender enough to blend, while retaining its bright green color for a soup that's both tasty and attractive.

Turn Extra Zucchini Into a Summery Soup in Just 20 Minutes

Active: 20 mins

Total: 20 mins

Serves: 4 to 6 servings

Rate & Comment

2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
1 large leek, finely diced (about 8 ounces; 225g)
3 medium ribs celery, finely diced (about 6 ounces; 170g)
Kosher salt
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 (see notes)
2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
5 cups (1.2L) water
Freshly ground black pepper
Fresh juice from 1 lemon, to taste

Heat olive oil in a large saucepan or saucier over medium heat until shimmering. Add leek and celery. Season with salt and cook, stirring, until vegetables are softened but not browned, about 5 minutes. If pan starts to look dry at any point, add a small splash of olive oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add zucchini and cook, stirring, for 1 minute. Add half of basil, stir to combine, and add water.
Bring to a simmer and cook, stirring occasionally, until zucchini is tender but still bright green, about 10 minutes. Add remaining half of basil and blend soup using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it. Season to taste with salt, black pepper, and lemon juice and serve, drizzling with additional olive oil at the table.

Special equipment

Immersion blender or countertop blender

Notes

Use young, firm zucchini for this recipe; larger zucchini will be more watery. The soup can be served hot, but is also delicious chilled on a hot day.

This Recipe Appears In

Turn Extra Zucchini Into a Summery Soup in Just 20 Minutes

Nutrition Facts (per serving)
89	Calories
5g	Fat
11g	Carbs
3g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	89
% Daily Value*
Total Fat 5g	7%
Saturated Fat 1g	4%
Cholesterol 0mg	0%
Sodium 252mg	11%
Total Carbohydrate 11g	4%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 3g
Vitamin C 32mg	159%
Calcium 79mg	6%
Iron 1mg	8%
Potassium 495mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.