Light zucchini pureed soup with basil

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Have you got a few zucchini and some basil in your fridge? Let’s prepare a succulent pureed soup with zucchini.

This vegetarian recipe is fast and easy to prepare 

It is easy: it will take a little time to cook, indeed. Even if you are not very good at cooking, try it you will be satisfied with the result: sweet embracing taste with few calories.

A typical recipe at the end of the summer, pureed soup is a tasty way to cook too big zucchini which can’t fit other dishes. Do not throw anything away: no waste!

My recipe consists of both vegetables and “ a few fat” proteins, which come from milk and Parmigiano cheese as they make the pureed soup thicker and smooth.

If you add a moderate serving of carbs, and some other vegetables, you make a complete rich low calorie meal.

Have this recipe is also for special occasions 

I made it for a very special occasion for me: the first dinner with my husband-to-be. I meant to use “special effects” to surprise him, and I must admit it: it was a great success. I quote his own words: “the flavors combine so harmoniously that every single ingredients is beautifully hidden in a toothsome magical potion”. Yes, it was, indeed!

Choose the right ingredients 

These are a few simple guidelines to choose the best ingredients. You will find them easily in any supermarkets, or even open air markets:

  • Zucchini: prefer dark green ones with pale green stripes. Opt for 20-25 cm zucchini as they are more flavorful: they are pretty delicate and they may go bad very easily, so wrap them in a paper grocery bag and put them onto the bottom shelf of the fridge for no more than one week. Remove the sand with a small brush or a tea towel and wash zucchini I just before cooking them. High quality ones can also be frozen, but their flesh gets mushy, so they fit will only soups.
  • Basil leaves: smaller ones are more delicate and richer in essential oils. They gently enhance the taste of your pureed soup. If you don’t have a small plant in your kitchen, buy a bunch of basil, remove and clean the best leaves. Wrap them into aluminium foil and freeze.
  • Parmigiano Reggiano DOP is the Italian aged cheese par excellence, it comes from Emilia Romagna but it is one of the most imitated in the world. Buy only the real Parmigiano Reggiano made from milk, rennet, and salt. The crust must show the dots that spell out Parmigiano Reggiano, the mark of origin. You can usually find it vacuum-packed in dairy cases at the supermarket. You should opt for a wedge of parmigiano which has been matured for 12 or 24 months and grate it yourself. Its taste will be richer and more delicate at the same time, and your soup will gets deliciously creamy.
  • Half skimmed milk replaces cream to cut down on fats. If you are planning a special evening, you’d better not eat too much!

    Light zucchini pureed soup with basil

    Have you got a few zucchini and some basil in your fridge? Let’s prepare a succulent pureed soup with zucchini. 
    Course Soup
    Cuisine Italian
    Keyword Zucchini soup light
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 2 people


    • 200 gr zucchini
    • a small

      bunch of basil

    • 40 gr

      grated Parmigiano cheese

    • 1 tbsp butter
    • a cup

      half skimmed milk

    • Salt to taste


    • Wash, and cut the zucchini into coarse chunks. Rinse and gently pat dry the basil leaves with a tea towel. 
    • Fill and stockpot with 1 dl of water, 1 dl of milk, a tsp of salt and bring it to a rolling boil. Then add the zucchini chunks, cover with a lid and boil over medium heat for about 15 minutes. Be careful with the milk because it may easily foam over, so leave the lid a little apart. 
    • Turn the heat off, add the basil leaves, the butter and the Parmigiano. 
    • Blend everything with a hand mixer to a smooth soup.
    • Serve it very hot with a little toasted rustic bread.

    Some special advice for you:

    • Do you want to freeze it? Yes, of course, but have it within 3-4 weeks.
    • The best part of the zucchini is the skin, so do not peel them.
    • Can it be eaten cold? Personally, I’d rather warm it up as all the (succulent) flavors can be appreciated fully.
    • If you want a thicker soup you may either use only milk (instead of water), or boil it without the lid: the liquid part will be evaporate.

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