Description
This Easy, Summery Zucchini-Basil Soup is a light, fresh, and vibrant recipe perfect for warm weather. Made with zucchini, fresh basil, leek, and celery, this soup comes together quickly in just 25 minutes and retains a beautiful bright green color. It’s blended to your preferred texture and finished with a splash of lemon juice and olive oil, making it refreshing and delicious.
Ingredients
Scale
Vegetables and Herbs
- 1 large leek, finely diced (about 8 ounces; 225g)
- 3 medium ribs celery, finely diced (about 6 ounces; 170g)
- 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
- 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
Liquids and Seasonings
- 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
- 5 cups (1.2L) water
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh juice from 1 lemon, to taste
Instructions
- Prepare the base vegetables: Heat olive oil in a large saucepan or saucier over medium heat until shimmering. Add the finely diced leek and celery, season with kosher salt, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add a splash of olive oil if the pan becomes too dry.
- Add the garlic and zucchini: Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the sliced zucchini and cook, stirring, for 1 minute to slightly soften.
- Incorporate basil and water: Add half of the chopped basil leaves to the pan, stir to combine, then pour in the water. Bring the mixture to a simmer.
- Simmer the soup: Cook, stirring occasionally, until the zucchini is tender but still retains a bright green color, about 10 minutes.
- Blend the soup: Add the remaining basil leaves and blend the soup using a handheld immersion blender or countertop blender until you reach your desired texture, whether chunky or smooth.
- Season and serve: Adjust seasoning with salt, freshly ground black pepper, and fresh lemon juice to taste. Serve the soup hot or warm with a drizzle of additional olive oil on top.
Notes
- Zucchini cooks quickly and retains a bright green color, making this soup visually appealing.
- The soup requires just six main ingredients and cooks in about 25 minutes, making it a fast and easy meal.
- Use fresh lemon juice to add brightness and enhance the flavors.
- Adjust the amount of basil to your taste—more basil will give a stronger herbal note.
- Serve with crusty bread or a side salad for a light, refreshing meal.
Nutrition
- Serving Size: 1 cup
- Calories: 89 kcal
- Sugar: 4 g
- Sodium: 252 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
