Description
Ina Garten’s zucchini basil soup delivers pure garden-fresh comfort in a bowl. Mediterranean flavors dance with creamy textures, creating a silky smooth experience that welcomes you to savor each spoonful of summer’s delightful harvest.
Ingredients
Scale
Main Vegetables:
- 1 ½ pounds (700g) zucchini, split lengthwise and cut into ½-inch disks
- 1 large leek, finely diced (about 8 ounces; 225g)
- 3 medium ribs celery, finely diced (about 6 ounces; 170g)
- 3 medium cloves garlic, minced (about ¾ ounce; 25g)
Herbs and Seasonings:
- 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
- Kosher salt
- Freshly ground black pepper
- Fresh juice from 1 lemon, to taste
Liquids and Oils:
- 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
- 5 cups (1.18L) water
Instructions
- Prepare the aromatic base by heating olive oil (30 milliliters) in a large saucier or wide saucepan over medium heat. Gently sauté chopped celery and leeks until they become translucent and fragrant.
- Sprinkle a pinch of salt over the vegetables and continue cooking, stirring occasionally, for about 4-5 minutes. Ensure the vegetables remain tender without browning, adding an extra drizzle of olive oil if the pan appears dry.
- Introduce minced garlic to the pan, stirring continuously for 30-45 seconds until its pungent aroma fills the kitchen, being careful not to let it burn.
- Fold in diced zucchini and gently incorporate half of the fresh basil leaves, allowing the vegetables to meld together for approximately 1 minute.
- Pour in water (240 milliliters), stirring to combine all ingredients thoroughly. Reduce heat and let the mixture simmer gently for 8-10 minutes, maintaining the zucchini’s vibrant green color and tender texture.
- Remove the pan from heat and blend the soup to your preferred consistency. Use an immersion blender directly in the pot or carefully transfer to a standard blender, adding the remaining basil during the pureeing process.
- Taste and adjust seasoning by adding salt, freshly ground black pepper, and a squeeze of lemon juice. Finish with a delicate drizzle of high-quality olive oil before serving hot.
Notes
- Grab a roomy skillet to prevent veggie crowding and ensure even cooking.
- Slice zucchini uniformly into half-inch pieces for consistent texture and heat distribution.
- Maintain a gentle cooking temperature when sautéing leeks and celery to preserve their delicate flavor profile.
- Layer basil strategically by dividing its addition – half before simmering and half after blending to maximize its aromatic essence.
- Allow soup to slightly cool before blending, reducing potential splatter and achieving a silky, smooth consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg