Fresh and Easy Zucchini Basil Soup

Since the weather outside is hot, a cold soup might be in order! We’ll start off with a gorgeous green, fresh herbed zucchini and basil soup! Fresh garden zucchini and fresh garden basil! This soup has a slight pesto-like flavour thanks to the basil (and especially if you add the Parmigiano-Reggiano)!

This soup is super easy to make and the hardest part is letting it sit. It is a brilliant make-ahead (or even the day before) party soup as the longer the soup chills, the better the flavours become! The colour is stunning and adds a beautiful summer brightness to your table! This soup is great for vegetarians, celiacs and those on gluten-free diets. (Note, while this soup is delicious cold, it can also be served hot.)

In the mood for more cold soups? Check out our Gazpacho and Golden Summer Plum Soup.

Prep time: 5 minutes; Cook time: 30 minutes + 2+ hours chill time; Serves: 6 – 8 people

What you need:

• 4 medium zucchini, chopped (I cut in half and then sliced into about 1/2″ pieces)
• 5 cloves garlic, minced
• 1 tbsp butter
• 2 tbsp olive oil
• 1/4 fresh lemon thyme (can use regular thyme)
• 1/2 cup fresh basil
• 4 cups stock (vegetable or chicken)
• salt and pepper to taste
• chives, basil (garnish)
• Fresh grated Parmigiano-Reggiano (optional)

What you do:

• In a 5 quart pot over medium-high heat, add butter and olive oil

• Add onions and garlic, saute for 5 minutes

• Add chopped zucchini, cook 5 minutes

• Add basil and lemon thyme

• Cook another 5 minutes until zucchini starts to get soft

• Add stock

• Cook 15 minutes
• Using an immersion blender (or process in batches in a blender), blitz until smooth

• Adjust salt and pepper to taste
• Chill in fridge for 2 hours to overnight (the soup gets better the longer you let it sit, so leftovers are fabulous)
• Garnish with fresh chopped chives

  

• Optional: add grated Parmigiano-Reggiano

• Serve

• Enjoy!