Best 2 Zucchini And Basil Soup Recipes

Indulge in a culinary journey with our exquisite zucchini and basil soup recipes, a symphony of flavors that will tantalize your taste buds. Dive into a creamy and vibrant green soup, brimming with the essence of fresh zucchini and fragrant basil. Savor the delicate sweetness of zucchini, perfectly complemented by the aromatic and slightly peppery notes of basil. This delightful soup is not only a sensory delight but also a nutritious escapade, packed with vitamins, minerals, and antioxidants.

Embark on a culinary adventure with our diverse collection of zucchini and basil soup recipes, each offering a unique twist on this classic dish. From the simplicity of a classic zucchini and basil soup, featuring just a handful of fresh ingredients, to the richness of a creamy zucchini and basil soup, enhanced with the decadence of heavy cream or coconut milk, our recipes cater to every palate.

Explore the taste of Italy with our Tuscan-inspired zucchini and basil soup, which incorporates the flavors of sun-ripened tomatoes, garlic, and Parmesan cheese. For a touch of smokiness, try our roasted zucchini and basil soup, where roasted zucchini lends a deep and caramelized flavor. If you prefer a vegan option, our vegan zucchini and basil soup, made with creamy cashews and almond milk, delivers a luscious and dairy-free experience.

Elevate your culinary skills and impress your loved ones with these exceptional zucchini and basil soup recipes. Whether you seek a light and refreshing lunch or a comforting dinner, these soups promise to deliver a memorable culinary experience. Bon appétit!

Let's cook with our recipes!

ZUCCHINI AND BASIL SOUP

Zucchini and Basil Soup image

Blend a little potato into this soup for a rich and creamy texture.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, plus more, for drizzling
1 cup chopped onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
2 cups chopped zucchini
1 cup packed fresh basil leaves, plus some leaves, for serving
Chopped toasted almonds, for serving

Steps:

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

BASIL AND ZUCCHINI SOUP

Basil and Zucchini Soup image

Green....Green...cool..cool. these words come to mind when the dark green basil leaves are blended with the light green zucchini slices.This soup is very low in calories as there is no stock,onlyy the juice of the zucchini and a bit of water. Now this soup is decidedly "basilish",if it is too much for your taste feel free to...

Provided by billy haze

Categories Other Soups

Time 20m

Number Of Ingredients 7

Ingredients

EQUIPMENT:BLENDER,FOOD PROCESSOR,FOOD MILL OR SIEVE
6 c sliced zucchini
1/2 c fresh basil leaves,about 20
3 c water
1 tsp salt
2 Tbsp lemon juice,fresh squeezed,
1/2 c low-fat yogurt or sour cream,to garnish

Steps:

1. Place zucchini and basil leaves in 3 quart saucepan with water.Add salt.Bring to a boil,reduce heat and simmer for 10 minutes.
2. Remove the saucepan from the heat,add lemon juice and allow the vegetables to cool before placing in food processor or blender to puree,or putting thru a food mill or sieve
3. Chill well-at least 1 hour or longer.
4. Chill the serving bowls.Garnish each cup or bowl of soup with a dollop of yogurt or sour cream.

Tips:

For the best flavor, use fresh zucchini and basil.
If you don't have fresh basil, you can use 1 tablespoon of dried basil.
To make the soup creamier, add 1/2 cup of heavy cream or coconut milk.
If you like a little spice, add a pinch of red pepper flakes.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Zucchini and basil soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover zucchini. This soup is packed with flavor and is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #bisques-cream-soups #soups-stews #potatoes #vegetables #australian #easy #dinner-party #fall #vegetarian #winter #food-processor-blender #stove-top #dietary #gluten-free #seasonal #inexpensive #egg-free #free-of-something #squash #brunch #equipment #small-appliance