Zucchini Soup Recipe
This creamy zucchini soup recipe is a delicate puree of summer squash swirled with fresh basil, lemon zest, and aromatics like onion and garlic.
Servings: 4 servings
Calories: 155kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 3 cloves minced garlic
- 1 teaspoon lemon zest
- 2 pounds zucchini, cut into large dice
- Salt and pepper
- 3 cups vegetable broth or water
- ½ cup fresh basil leaves
- Lemon wedges, for serving
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and minced garlic, and cook, stirring, until the garlic is fragrant and the onions are translucent, about 5 minutes.
- Add the lemon zest and zucchini and saute for about 2 minutes. Season to taste with salt and pepper, then add the broth or water and bring to a boil. Lower the heat to a simmer, and cook about 10 minutes, until the zucchini is softened. Stir in the basil until wilted, and remove the pot from the heat.
- Using an immersion blender or working in batches in a blender, puree the soup until smooth. Return the soup to the pot, and season with salt and pepper to taste.
Notes
Recipe lightly adapted from the San Francisco Chronicle
Nutrition
Calories: 155kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 725mg | Potassium: 651mg | Fiber: 3g | Sugar: 8g | Vitamin A: 988IU | Vitamin C: 45mg | Calcium: 53mg | Iron: 1mg