Zucchini-Basil Soup
Zucchini-Basil Soup is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionJulienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes.
Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes.
Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.
Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.
Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper.
Serve in shallow bowls with julienned zucchini mounded on top.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.