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Zucchini-Basil Soup

Zucchini-Basil Soup

This post marks the changing of the seasons. I actually had to put on socks today. Funny how accustomed you get to living at 77 degrees, and even the slightest drop in temperature and I have to break out my sweatpants. It’s only 72 in here and I definitely notice it. It’s impossible not to notice, especially when you have a cat who’s desire to cuddle is inversely proportional to the temperature. In other words, it gets cold, and you can’t sit down without her jumping on your lap, trying to steal every last ounce of your body warmth.

Zucchini-Basil Soup

I figured we should have one last romp with summer squash before it is replaced by its buttery counterparts. There are a few short weeks where you can find both summer squash and winter squash at the markets, and I feel torn between them. While I am enticed by the new flavors (or, new as in I haven’t had them since last March) of the spaghetti and acorn squash, the lingering zucchini is hard to ignore. I had to make the most of it while it’s still around. And so I give it one last hurrah, a last supper of sorts, where it can truly shine. Thoroughly enjoyed, and truly the star of the show in a dish like this, the zucchini had a good run, but the cooler temperatures just beg for rich warm concoctions that zucchini just can’t pull off. So adieu, fair zuke, until we meet again… next summer.

Zucchini-Basil Soup

Makes 4-6 servings. Recipe from Epicurious.

Ingredients:

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water or broth, divided
1/3 cup packed basil leaves

Directions:

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water or broth and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

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13 CommentsLeave a Comment →

  1. 1
    Posted On October 6, 2009 at 11:32 am

    Yum! This looks delish! I love the texture of the soup and the use of zukes! Bravo!

    Reply

  2. 2
    Posted On October 6, 2009 at 3:16 pm

    Great recipe – perfect for the fall. Thanks for sharing!

    Reply

  3. 3
    Posted On October 6, 2009 at 8:22 pm

    yummm. i can’t imagine a better combination! sounds like it would make a really fresh, delicious soup!

    Reply

  4. 4
    Posted On October 6, 2009 at 9:07 pm

    I’m glad fall is here! It means apples, and I love to cook and bake with apples.

    I’ve turned off the A/C, but I haven’t turned on the heat. Soon, though.

    And it’s nice to see a green soup that doesn’t involve broccoli. You don’t see that much!

    Reply

  5. 5
    Posted On October 6, 2009 at 10:32 pm

    Okay, now this seems like something I may actually be able to do. Very few steps involved. LOL. We’ve been “in fall” for a good week and a half by now. It’s about 50 degrees out right now. Got my fuzzy socks on!

    Reply

  6. 6
    Posted On October 7, 2009 at 10:40 am

    Ha, my boyfriend had a similar experience with green beans: we won’t have them for much longer (although in our case it was also a matter of having too many), but it suddenly turned cold – so green bean soup it was!

    http://myboyfriendcooksforme.blogspot.com/2009/10/this-green-bean-soup-is-really-fabulous.html

    Reply

  7. 7
    katie
    Posted On October 7, 2009 at 8:22 pm

    I just made this soup for dinner and could hardly finish eating it before I posted about it! It was sooo good. I might leave it a little chunkier next time (I used my food processor and it worked great) but it was full of wonderful flavor! I added a sprinkle of parmesan cheese and a few homemade crutons and it made a delicious, hearty meal! Thanks!

    Reply

  8. 8
    Posted On October 8, 2009 at 4:00 pm

    Wow–This soup looks marvelous! Cant wait to try this recipe!! :)

    Reply

  9. 9
    Posted On October 11, 2009 at 5:30 am

    That looks amazing the green is so vibrant, definately a keeper.

    Reply

  10. 10
    Posted On October 11, 2009 at 6:51 am

    Oh that soup looks delicious!

    Reply

  11. 11
    Posted On October 14, 2009 at 5:29 pm

    Wow… this is my kind of soup. Definitely bookmarking it, and your blog!

    Reply

  12. 12
    Posted On January 9, 2010 at 12:45 pm

    I keep this recipe for this summer, I’m sure I’ll enjoy it a lot !

    Reply

  13. 13
    Beatrix
    Posted On August 9, 2010 at 6:47 pm

    Just happened across your website and within 30 minutes, was having my family sample the soup. Loved it – my youngest daughter (age 12) liked it more until she learned it was made with zucchini (not her favourite). Easy to make and light summer fare. I took Katie’s suggestion and added the parmesan cheese. An immersion blender makes the puree process easy. Can’t wait to try other recipes. Thanks.

    Reply

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