Zucchini and Basil Soup Recipe

Name: Zucchini and Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large finely chopped onion; 2 tablespoons cooking oil; 3 large grated zucchini; 1 large grated potato; 500 ml chicken stock; 1 cup water; 300 ml cream; ½ cup shredded parmesan cheese; ¼ cup finely chopped basil leaves; seasoning (optional)

Servings: persons

1 large finely chopped onion
2 tablespoons cooking oil
3 large grated zucchini
1 large grated potato
500 ml chicken stock
1 cup water
300 ml cream
½ cup shredded parmesan cheese
¼ cup finely chopped basil leaves
seasoning (optional)

1
Fry onion gently until transparent, taking care not to brown it.
2
This should take about 5 minutes.
3
Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter).
4
Add cheese,cream and basil and simmer a further 2 minutes.
5
(At this stage you can blend the soup for smooth and creamy finish, but this is not necessary).
6
Season with salt and pepper to taste if desired.
7
Serve with a thick crusty bread.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 large finely chopped onion, 2 tablespoons cooking oil, 3 large grated zucchini, 1 large grated potato, and more.

Yes, Zucchini and Basil Soup 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.

Zucchini and Basil Soup

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