Zucchini Basil Soup is a light, silky, and aromatic green soup that’s perfect for spring and summer. It uses a simple set of ingredients to celebrate the delicate sweetness of zucchini and the fragrant punch of fresh basil. Elegant as a starter and satisfying enough as a light meal.
In a medium pot, heat olive oil over medium heat.
Add onion and sauté for 5 minutes until soft and translucent.
Add garlic and cook 1 minute more, until fragrant but not browned.
Add zucchini and potato. Season lightly with salt.
Stir to coat, then pour in stock.
Bring to a gentle boil, reduce to simmer, cover, and cook for 15 minutes, or until zucchini and potatoes are tender.
Remove from heat and stir in basil leaves.
Carefully transfer to a blender (or use an immersion blender) and blend until smooth.
Return to pot and gently reheat if needed. Stir in lemon juice and optional cream or milk.
Taste and adjust with more salt, pepper, or lemon juice for brightness.
Ladle into bowls and garnish as desired.
Chill it: Serve cold as a summer soup with a dollop of herbed yogurt.
Make it richer: Add a handful of spinach or arugula with the basil for a deeper green hue.
Bulk it up: Top with grilled shrimp, poached egg, or croutons for a heartier version.
Pair with a crisp white wine (like Sauvignon Blanc) or sparkling water with lemon.
Lovely with grilled focaccia, cheese toast, or a simple salad.
4 servings