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Summer Zucchini and Basil Soup

This vibrant zucchini and basil soup is a celebration of summer’s freshest flavors. With just a handful of ingredients and minimal cooking time, it preserves the bright green color and delicate taste of zucchini while infusing it with the aromatic essence of basil. The addition of leeks and celery provides a subtle depth, while a touch of lemon juice enhances the soup’s natural freshness. Light yet satisfying, this soup is perfect as a starter or a light meal, served warm or chilled. Its simplicity makes it an excellent choice for busy weeknights, while its refined flavors make it equally suitable for elegant gatherings. Pair it with crusty bread or a crisp white wine for a delightful seasonal dish.

Light Lunch | Starter | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Pureed Soup | Vegetable Soup | Blender | Immersion Blender | Saucepan | Basil | Celery | Leek | Zucchini | Chopping | Sautéing | Simmering | Weeknight | Quick
Time to complete

Prep

10min

Cook

15min

Wait

0 minutes

Total

25min

Ingredients (Makes 4 servings)
  • 2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
  • 1 large leek, finely diced (about 8 ounces; 225g)
  • 3 medium ribs celery, finely diced (about 6 ounces; 170g)
  • Kosher salt, to taste
  • 3 medium cloves garlic, minced (about ¾ ounce; 25g)
  • 1½ pounds (700g) zucchini, split lengthwise and cut into ½-inch disks
  • 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
  • 5 cups (1.2L) water
  • Freshly ground black pepper, to taste
  • Fresh juice from 1 lemon, to taste
Nutrition Information (per 100g)
  • Calories: 35
  • Fat: 2.5
  • Protein: 1.2
  • Carbohydrates: 3.8
  • Fiber: 1.2
Directions

Sautéing the Aromatics

  • 1. Heat the olive oil in a large saucepan or saucier over medium heat until shimmering. Add the leek and celery, season with salt, and cook, stirring, until softened but not browned, about 5 minutes. If the pan starts to look dry, add a small splash of olive oil.

Building the Soup Base

  • 2. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the zucchini and cook for 1 minute. Add half of the basil, mix well, and pour in the water.

Simmering and Blending

  • 3. Bring the soup to a gentle simmer and cook, stirring occasionally, until the zucchini is tender but still bright green, about 10 minutes. Stir in the remaining basil and blend the soup using an immersion blender or a countertop blender until it reaches your desired consistency.

Final Seasoning and Serving

  • 4. Season to taste with salt, black pepper, and lemon juice. Serve warm or chilled, drizzled with additional olive oil.
Cookix's Secrets

Alternative Cooking Method

  • Roast the zucchini before adding it to the soup for a smoky depth.

Alternative Proteins

  • Stir in cooked white beans or lentils for a heartier meal.

Blending Techniques

  • For a silky-smooth texture, blend the soup in batches using a high-speed blender.

Bold Flavor Enhancements

  • Add a pinch of red pepper flakes for a subtle heat.

Enhancing Flavor

  • For a deeper flavor, sauté the leeks and celery longer until they develop a slight caramelization.

Healthier Variation

  • Replace olive oil with vegetable broth for a lower-fat version.

Seasonal Tweaks

  • Substitute basil with fresh mint or parsley for a different herbal note.

Serving Suggestions

  • Garnish with toasted pine nuts or a dollop of Greek yogurt for added richness.