Ina Garten Zucchini Basil Soup Recipe
Ina Garten Zucchini Basil Soup is a creamy, herbaceous soup made with fresh zucchini, aromatic onions, and basil leaves. Known for its silky texture and vibrant flavor, this soup balances the earthy tones of zucchini with the freshness of basil. It’s a versatile recipe that works well as an appetizer or a wholesome meal paired with some crusty bread.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 pounds zucchini, sliced thin
- 1 tablespoon garlic, minced
- 4 cups chicken stock or vegetable stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese (optional)
- Extra virgin olive oil for drizzling
Instructions
- Sauté the aromatics: Heat olive oil in a large pot, add onions, and cook until soft. Add garlic and stir for a minute.
- Cook the zucchini: Add zucchini slices, season with salt and pepper, and cook until softened.
- Simmer the soup: Pour in stock, bring to a boil, reduce heat, and let it simmer until the zucchini is tender.
- Blend the mixture: Add basil leaves and blend the soup until smooth using an immersion blender or a countertop blender.
- Taste and adjust: Check the seasoning and adjust salt or pepper if needed.
- Serve with toppings: Garnish with Parmesan, olive oil drizzle, and fresh basil leaves.