Zucchini Basil Soup (Printable Format)
Light soup blends zucchini, fresh basil, and lemon for a flavorful, refreshing dish best enjoyed warm.
# Needed Ingredients:
→ Base Preparation
01 -
1 tablespoon olive oil
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
→ Soup Assembly
04 -
24 ounces vegetable broth or chicken broth
05 -
1.5 pounds zucchini, cubed
06 -
1/2 teaspoon kosher salt
07 -
1/8 teaspoon freshly ground black pepper, or to taste
→ Finishing Touch
08 -
1/2 cup packed fresh basil leaves
09 -
Juice of 1/2 small lemon
# Preparation Steps:
01 -
Heat olive oil in a stock pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent and starting to brown. Introduce minced garlic and cook for an additional 30 seconds.
02 -
Pour in broth, add cubed zucchini, salt, and black pepper. Bring mixture to a boil, cover, reduce heat to low, and simmer for 8 to 10 minutes or until zucchini are tender.
03 -
Remove pot from heat, stir in fresh basil leaves and lemon juice.
04 -
Use an immersion blender to purée the soup directly in the pot, or work in batches using a standard blender until the texture is velvety smooth.
05 -
Ladle soup into bowls. Add desired garnishes such as croutons, a spoonful of pesto, grated cheese, or a splash of cream. Serve warm as an appetizer or side.
# Supplementary Details:
01 -
To preserve the soup’s vibrant green color, blend in the basil just before serving and avoid prolonged simmering after adding.