Pureed Zucchini Soup with Basil Oil and Ricotta

Name: Pureed Zucchini Soup with Basil Oil and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed fresh basil leaves; 1/2 cup extra virgin olive oil; 2 Tbs. extra virgin olive oil; 2 shallots, finely chopped; 2 stalks celery, finely chopped; 1 clove garlic, chopped; 1 1/2 lb. small, tender zucchini, cut into 1/2-inch cubes; 1/4 tsp. ground cinnamon; Salt and freshly ground black pepper to taste; 3 cups Vegetable Stock; Squeeze of lemon juice; 1 cup skim-milk or whole-milk ricotta; 1/4 cup 1% or whole milk

Servings: persons

1 cup packed fresh basil leaves
1/2 cup extra virgin olive oil
2 Tbs. extra virgin olive oil
2 shallots, finely chopped
2 stalks celery, finely chopped
1 clove garlic, chopped
1 1/2 lb. small, tender zucchini, cut into 1/2-inch cubes
1/4 tsp. ground cinnamon
Salt and freshly ground black pepper to taste
3 cups Vegetable Stock
Squeeze of lemon juice
1 cup skim-milk or whole-milk ricotta
1/4 cup 1% or whole milk

1
To make Basil Oil: In small pan of boiling water, blanch basil leaves for about 30 seconds.
2
Transfer leaves to colander, and rinse with cold water.
3
Squeeze basil, and put in food processor.
4
Add olive oil, and process until pureed.
5
Pour into small bowl.
6
To make Soup: Warm oil in large pot over medium heat.
7
Add shallots and celery; cook, stirring often, until vegetables begin to soften, 3 or 4 minutes.
8
Add garlic, zucchini, cinnamon, salt and pepper to taste.
9
Cook, stirring occasionally, until zucchini begins to soften, 2 to 4 minutes.
10
Add stock, increase heat to high and bring to a boil.
11
Reduce heat to medium, and cook until vegetables are very tender, about 10 minutes.
12
Put soup in food processor, and puree until smooth.
13
Return to pot; add lemon juice, and add extra pepper, if needed.
14
In small bowl, mix ricotta with just enough milk to thin to consistency of yogurt.
15
Ladle soup into serving bowls.
16
Top with dollop of ricotta mixture, and drizzle with 1 teaspoon basil oil or more as desired.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup packed fresh basil leaves, 1/2 cup extra virgin olive oil, 2 Tbs. extra virgin olive oil, 2 shallots, finely chopped, and more.

Yes, Pureed Zucchini Soup with Basil Oil and Ricotta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!