Creamy Zucchini Basil Soup
A silky green soup of tender zucchini and potato blended with fresh basil, finished with a splash of cream and lemon. Light, bright and ready in 35 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
The potato gives the soup body so it stays creamy without much cream. Add the basil off the heat to keep its color bright green and its flavor fresh. Leave out the cream and Parmesan for a dairy-free version. The soup keeps in the fridge for 4 days and freezes well before the cream is added.
Method
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Warm the olive oil in a large pot over medium heat. Add the zucchini, potato, carrot and salt and cook for , stirring often, until the zucchini begins to soften and turn glossy.
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Pour in the water, bring to a boil, then reduce the heat and simmer partly covered for , until the potato is very tender.
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Remove the pot from the heat and stir in the basil leaves.
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Blend with an immersion blender until completely smooth, or work in batches in a countertop blender, venting the lid.
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Stir in the cream, lemon juice and pepper. Warm gently over low heat without boiling, and add more salt if needed.
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Ladle into bowls and top with the Parmesan and a drizzle of olive oil.
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