Ina Garten Zucchini Basil Soup Recipe
Do you love fresh summer flavors? Then you must try this Ina Garten Zucchini Basil Soup Recipe.
Ingredients
- Unsalted butter: 2 tablespoons.
- Chopped yellow onions: 2 cups.
- Fresh zucchini: 2 pounds unpeeled.
- Chicken stock: 2 cups.
- Fresh basil leaves: 1/2 cup packed.
- Heavy cream: 1/4 cup.
- Kosher salt: 2 teaspoons.
- Black pepper: 1 teaspoon.
Instructions
Prep the Veggies
- Wash your zucchini well. Chop it into large chunks. Chop your onions into small pieces.
Sauté the Onions
- Melt the butter in your large pot. Add the chopped onions. Cook them until they are soft. Do not brown them.
Add Zucchini and Stock
- Put the zucchini chunks into the pot. Pour in the chicken stock. Add the salt and pepper.
Simmer the Soup
- Bring the liquid to a boil. Turn the heat down to low. Simmer for 15 to 20 minutes. The zucchini should be very tender.
Add the Basil
- Take the pot off the heat. Stir in the fresh basil leaves. The heat will wilt them.
Blend the Soup
- Use an immersion blender in the pot. Blend until the soup is totally smooth. Be careful with hot liquid!
Add the Cream
- Stir in the heavy cream. This makes the soup silky. It adds a nice rich taste.
Serve it Up
- Taste the soup. Add more salt if you need it. Serve it hot or cold.
Notes
- Use small zucchini for less seeds.
- Do not peel the zucchini. The skin adds great color.
- Use high-quality chicken stock for better flavor.
- Always use fresh basil. Dried basil does not work here.
- Add a squeeze of lemon for brightness.
- Chill the soup overnight for a cold treat.
- Top with croutons for a nice crunch.
- Use a blender for the smoothest texture.