Ina Garten Zucchini Basil Soup is made with zucchini, fresh basil, leeks, celery, garlic, lemon juice, and olive oil. This easy Zucchini Basil Soup recipe creates a delicious and healthy soup that takes about 30 minutes to prepare and can serve up to 6 people.
? Why You’ll Love This Zucchini Basil Soup Recipe:
- Fresh Basil Flavor: Fresh basil gives the soup a bright, fresh taste that’s refreshing and special.
- Healthy Ingredients: This soup is full of healthy veggies like zucchini, celery, and leeks, making it a nutritious option.
- Simple and Quick: The recipe is easy to follow and takes about 30 minutes, perfect for a fast and tasty meal.
- Light and Comforting: The soup is light but still comforting, great for any time of year and easy to eat.
- Customizable Texture: You can make the soup as chunky or smooth as you like, so it’s just the way you want it.
? Ina Garten Zucchini Basil Soup Ingredients
- 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
- 1 large leek, finely diced (about 8 ounces; 225g)
- 3 medium ribs celery, finely diced (about 6 ounces; 170g)
- Kosher salt
- 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
- 5 cups (1.18L) water
- Freshly ground black pepper
- Fresh juice from 1 lemon, to taste
? How To Make Ina Garten Zucchini Basil Soup
- Heat Olive Oil: Bring the olive oil to a shimmering heat in a large saucier or saucepan set over medium heat. Include celery and leeks.
- Cook Vegetables: Add the salt and continue cooking, turning occasionally, for approximately 5 minutes, or until the veggies are tender but not browned. Add a splash of olive oil if the pan looks dry at any time.
- Add Garlic: Cook the garlic for around 30 seconds, or until it begins to release its aroma.
- Add Zucchini and Basil: Stir in the zucchini and continue cooking for another minute. Mix in half of the basil, then add the water and mix until combined.
- Simmer Soup: Simmer for approximately 10 minutes, stirring periodically, or until zucchini is softened but retains its vibrant green color.
- Puree Soup: Incorporate the other half of the basil and puree the soup to your desired consistency, whether that’s chunky or smooth, using a portable immersion blender or a tabletop blender.
- Season and Serve: Add salt, pepper, and lemon juice according to your taste. Drizzle extra olive oil on top before serving.
? Recipe Tips
- Use a Big Pan: A big pan helps cook the veggies evenly and stops them from overcrowding.
- Cut Zucchini Evenly: Cut the zucchini into equal 1/2-inch slices to cook them evenly.
- Don’t Brown the Veggies: When cooking leeks and celery, don’t let them brown to keep the soup tasting fresh.
- Add Basil in Two Stages: Add half the basil before simmering and half after to keep the basil flavor fresh.
- Cool Before Blending: Let the soup cool a bit before blending to avoid splashes and get a smooth texture.
? What To Serve With Zucchini Basil Soup?
This Healthy Zucchini Basil Soup pairs well with crusty bread, a fresh garden salad, roasted chicken, or grilled fish. It also can be served alongside quinoa, couscous, steamed vegetables, or garlic bread for a healthy and tasty meal.
? How To Store Leftovers Zucchini Basil Soup?
- Refrigerate: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze: Pour the soup into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
? How To Reheat Leftovers Zucchini Basil Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- In The Microwave: Place the soup in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until hot.
FAQs
Is It Okay To Use Frozen Zucchini?
Fresh zucchini is recommended for the best texture, but you can use frozen zucchini if that’s what you have. Make sure to thaw and drain it well before using.
How Can I Make The Soup Creamier?
You can add a splash of heavy cream or coconut milk after blending to make the soup creamier.
What If My Soup Is Too Thin?
If the soup is too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
Can I Add Other Vegetables To This Soup?
Yes, you can add other vegetables like spinach, kale, or peas for added nutrition and flavor.
Ina Garten Zucchini Basil Soup Nutrition Facts
- Calories 165
- Total Fat 9.7g
- Saturated Fat 4.5g
- Sodium 481mg
- Total Carbs 12g
- Net Carbs 8g
- Dietary Fiber 4g
- Total Sugars 4g
- Protein 9g
Try More Ina Garten Recipes:
- Ina Garten Oxtail Soup
- Barefoot Contessa Mushroom Soup
- Ina Garten Cream Of Asparagus Soup
- Ina Garten Carrot Soup
Ina Garten Zucchini Basil Soup
Description
Ina Garten Zucchini Basil Soup is made with zucchini, fresh basil, leeks, celery, garlic, lemon juice, and olive oil. This easy Zucchini Basil Soup recipe creates a delicious and healthy soup that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat Olive Oil: Bring the olive oil to a shimmering heat in a large saucier or saucepan set over medium heat. Include celery and leeks.
- Cook Vegetables: Add the salt and continue cooking, turning occasionally, for approximately 5 minutes, or until the veggies are tender but not browned. Add a splash of olive oil if the pan looks dry at any time.
- Add Garlic: Cook the garlic for around 30 seconds, or until it begins to release its aroma.
- Add Zucchini and Basil: Stir in the zucchini and continue cooking for another minute. Mix in half of the basil, then add the water and mix until combined.
- Simmer Soup: Simmer for approximately 10 minutes, stirring periodically, or until zucchini is softened but retains its vibrant green color.
- Puree Soup: Incorporate the other half of the basil and puree the soup to your desired consistency, whether that’s chunky or smooth, using a portable immersion blender or a tabletop blender.
- Season and Serve: Add salt, pepper, and lemon juice according to your taste. Drizzle extra olive oil on top before serving.
Notes
- Use a Big Pan: A big pan helps cook the veggies evenly and stops them from overcrowding.
- Cut Zucchini Evenly: Cut the zucchini into equal 1/2-inch slices to cook them evenly.
- Don’t Brown the Veggies: When cooking leeks and celery, don’t let them brown to keep the soup tasting fresh.
- Add Basil in Two Stages: Add half the basil before simmering and half after to keep the basil flavor fresh.
- Cool Before Blending: Let the soup cool a bit before blending to avoid splashes and get a smooth texture.
Ina Garten Zucchini Basil Soup, Barefoot Contessa Zucchini Basil Soup