Zucchini Soup with Basil Recipe

Name: Zucchini Soup with Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/3 cup basil leaves, finely chopped; Two 1/2-inch-thick slices country bread, cut into 1/2-inch dice; Salt and freshly ground pepper; 3 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 3 celery ribs, peeled and diced; 1 medium onion, minced; 1 bay leaf; 1/2 teaspoon chopped thyme leaves; 1 1/2 pounds small zucchini, cut into 1/2-inch pieces; 3 cups chicken stock or canned low-sodium broth; Salt and freshly ground pepper; 8 small basil leaves

Servings: persons

2 tablespoons unsalted butter
1/3 cup basil leaves, finely chopped
Two 1/2-inch-thick slices country bread, cut into 1/2-inch dice
Salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 celery ribs, peeled and diced
1 medium onion, minced
1 bay leaf
1/2 teaspoon chopped thyme leaves
1 1/2 pounds small zucchini, cut into 1/2-inch pieces
3 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
8 small basil leaves

1
In a large skillet, melt the butter over moderately high heat.
2
Stir in the chopped basil, then add the bread cubes and toss to coat with the butter.
3
Season the bread cubes with salt and pepper.
4
Cook, stirring, for about 3 minutes, or until the bread cubes are lightly toasted and crispy.
5
Transfer to a plate.
6
In a large heavy saucepan, melt the butter in the olive oil.
7
Add the celery, onion, bay leaf and thyme and cook over low heat, stirring occasionally, until the onion is soft, about 20 minutes.
8
Increase the heat to moderate.
9
Stir in the zucchini and stock, season with salt and pepper and simmer the soup until the zucchini is soft, about 10 minutes.
10
Discard the bay leaf.
11
Working in batches, puree the soup in a blender until smooth.
12
Return the soup to the saucepan and reheat gently.
13
Season with salt and pepper.
14
Ladle the soup into bowls, top with the croutons and basil leaves and serve.

602

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 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/3 cup basil leaves, finely chopped, Two 1/2-inch-thick slices country bread, cut into 1/2-inch dice, Salt and freshly ground pepper, and more.

Yes, Zucchini Soup with Basil 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 Soup with Basil

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