Creamy Zucchini Basil Soup

Creamy Zucchini Basil Soup has fresh summer garden flavors in a creamy soup. Serve it hot or cooled to room temperature – either way is delicious!

Make a delicious soup with your garden harvest!

When your backyard garden is bursting with zucchini and basil – this Creamy Zucchini Basil Soup is the perfect recipe to put all of that fresh produce to good use.

This silky-smooth soup takes just fifteen minutes of hands-on prep before the vegetables simmer away on the stove until tender. Then you’ll blend it up and add fresh herbs and seasonings.

Serve this colorful, delicious soup for a light lunch or as a starter course for a summer dinner party.

• It calls for two pounds of zucchini – so it’s a perfect way to cook with your garden zucchini haul.
• It’s quick and easy to prepare.
• This soup freezes very well, so you can enjoy fresh garden flavors for months to come!

• Zucchini – Use fresh zucchini from your garden or local market. No need to peel your zucchini, but you will want to remove any seeds.
• Fresh basil – You’ll need a full, packed cup and a half of fresh basil for this recipe. Dried basil cannot be substituted – you won’t get the same fresh flavor.
• Other Vegetables – Russet potato is added to thicken the soup, while fresh carrots add some sweetness. Yellow onion and fresh garlic add a balanced savory flavor.
• Stock – We used vegetable stock to keep this soup vegetarian, but you can use chicken stock if you’d like.
• Fresh Mint – Don’t worry – this soup isn’t minty-flavored. The fresh mint enhances the fresh basil flavor.
• Seasonings – Kosher salt, freshly cracked black pepper, Worcestershire sauce and red pepper flakes all add additional savory flavors.
• White Wine – Used to deglaze the pan
• Sour cream – Whisked into the soup for more creaminess, plus a dollop is added to each serving

1. Prepare the zucchini by cutting in half, scooping out the seeds with a spoon, and dicing.
2. Sauté potato, carrot and onion in olive oil.
3. Add zucchini, garlic, and pepper flakes and sauté further.
4. Deglaze the pot with white wine.
5. Add stock, salt and black pepper.
6. Simmer until vegetables are cooked and tender.
7. Puree until smooth.
8. Add fresh basil, fresh mint, Worcestershire sauce and sour cream and puree again to smooth.
9. Taste and adjust seasonings as needed.
10. Serve with an additional dollop of sour cream over each portion.

• Can I make Creamy Zucchini Basil Soup ahead of time?  Yes, this soup holds together very well and reheats very well.
• How do I store leftovers?  Store refrigerated for up to three days.
• How do I reheat leftovers? Gently reheat in a sauce pan or microwave. Note that this soup is also delicious served at room temperature . (A cool summer soup is very refreshing when the temperatures rise!).
• Can I freeze?  Yes, this soup freezes very well.

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