Barefoot Contessa Zucchini Basil Soup

Barefoot Contessa Zucchini Basil Soup is made with zucchini, yellow onion, garlic, fresh basil, chicken stock, and Greek yogurt. This recipe creates a light, creamy vegetable soup enriched with herbs and cheese. It takes about 1 and 5 minutes hour to prepare and serves 6.

Barefoot Contessa Zucchini Basil Soup Ingredients

• ¼ cup good olive oil, plus extra for serving
• 1½ cups chopped yellow onion (1 large onion)
• 2 tablespoons minced garlic (6 cloves)
• 3 pounds zucchini (unpeeled), ¾-inch-diced
• ½ teaspoon ground nutmeg
• ⅛ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 cup good dry white wine, such as Pinot Grigio
• 4 cups good chicken stock, preferably homemade
• 1 cup chopped fresh basil leaves, lightly packed
• ½ cup freshly grated Parmesan cheese
• ½ cup Greek yogurt, plus extra for serving
• Shaved Parmesan, for serving

How To Make Barefoot Contessa Zucchini Basil Soup

1. Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add onion and cook for 8–10 minutes until translucent, then add garlic and cook for 1 minute.
2. Cook the Zucchini: Add diced zucchini, nutmeg, red pepper flakes, salt, and pepper. Sauté for 5–10 minutes until tender.
3. Simmer the Soup: Add wine, chicken stock, and basil. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes until zucchini is very tender.
4. Purée the Soup: Pass the soup through a food mill or use a blender for a smoother texture. Return to the pot and bring to a simmer.
5. Add Cheese and Yogurt: Off the heat, whisk in Parmesan and Greek yogurt. Adjust seasoning and serve hot with extra yogurt, shaved Parmesan, and a drizzle of olive oil.

Recipe Tips

• Use Fresh Zucchini: Smaller zucchinis have the best flavor and texture.
• Skip the Blender for Texture: A food mill gives the soup a more rustic, hearty texture.
• Add Yogurt Off Heat: Prevents curdling and keeps the soup silky smooth.
• Choose a Good Wine: A dry white like Pinot Grigio adds depth of flavor.
• Garnish Creatively: Try fresh basil or croutons for added texture.

What To Serve With Zucchini Basil Soup

This soup pairs beautifully with crusty bread, a light salad, grilled chicken, or a simple tomato tart. A glass of dry white wine complements the flavors perfectly.

How To Store Zucchini Basil Soup

Refrigerate:
Store soup without Parmesan and yogurt in an airtight container for up to 5 days. Add cheese and yogurt when reheating.

Freeze:
Freeze the base soup (without cheese and yogurt) for up to 3 months. Thaw, reheat, and stir in Parmesan and yogurt before serving.

Zucchini Basil Soup Nutrition Facts

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 3g
• Carbohydrates: 15g
• Sugar: 7g
• Protein: 9g
• Sodium: 720mg

FAQs

Can I use vegetable stock instead of chicken stock?
Yes, for a vegetarian version, substitute with a good-quality vegetable stock.

Do I need to peel the zucchini?
No, leaving the skin on adds color and nutrients.

What if I don’t have a food mill?
Use an immersion or regular blender, though the texture will be smoother.

Can I make this soup dairy-free?
Yes, skip the yogurt and cheese or use plant-based alternatives.

How long does it keep in the fridge?
The base soup lasts up to 5 days refrigerated before adding dairy.

Try More Recipes:

• Barefoot Contessa 16 Bean Soup
• Barefoot Contessa Winter Minestrone & Garlic Bruschetta
• 5+ Ina Garten Hearty Soups and Stews to Warm Up Your St. Patrick’s Day