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light zucchini pureed soup

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
Total Time 30 minutes
Servings 2 people


  • 2 cups of zucchini, cut into cubes (leave the skin on) 200g
  • a small bunch of basil
  • 1/4 cup of grated Parmigiano cheese (40g)
  • 1 tbsp of butter
  • 1 cup of 2% 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 a stockpot with 1 quart (1dl) water, 1 quart (1dl) milk, a teaspoon of salt, and bring to a rolling boil. Then add the zucchini chunks, cover with a lid, and boil over medium heat for about 15 minutes. Be careful as the milk may boil, over, so leave the lid askew; 
  • Turn the heat off, add the basil leaves, the butter, and the Parmigiano;
  • Blend into a smooth soup with an immersion blender;
  • Serve it very hot with a little toasted rustic bread.