If you’re looking for a light and vegetarian dish, zucchini and basil soup is the perfect choice. This zucchini basil soup, with its delicate and aromatic flavor, is ideal for anyone wanting a healthy and delicious meal. The combination of zucchini and the fresh scent of basil makes every spoonful a delight for the palate. Try this basil zucchini soup recipe, an easy zucchini basil soup that will surprise you with its simplicity and taste. It’s a healthy zucchini basil soup that suits every need!
A recipe from leftovers: zucchini and basil soup
In the kitchen, it’s common to have leftover herbs, like basil, or zucchinis that might end up in the trash. However, it’s always a good idea to reduce, or even better, avoid waste. This simple and vegetarian soup is a great way to repurpose leftover ingredients, turning them into a delicious and nourishing dish.
How to Create Delicious and Healthy Dishes with Simple Ingredients
You don’t need to be a professional chef or have expensive ingredients to create beautiful and delicious dishes. Often, with simple ingredients and a bit of creativity, you can prepare meals that surprise with their flavor and simplicity. For example, with fresh zucchini and fragrant basil—two easily accessible ingredients—you can make a healthy and tasty soup. Just follow a few simple steps, and in no time, you’ll have a light and aromatic dish that leaves you feeling satisfied without sacrificing the pleasure of good food. There’s no need to complicate things to create something special; sometimes, the simplest things are the tastiest!
Even if you are not very experienced at cooking, try making this recipe. You will be satisfied with the results. It’s easy, takes little time to cook, and produces an amazing soup with few calories. A typical recipe for the end of the summer, this puréed soup is a tasty way to cook zucchini, which have gotten too big. Don’t throw them away as this is about zero waste! My recipe consists of both vegetables and a few fat proteins from milk and Parmigiano cheese, both of which make this puréed soup thicker and richer.
CHOOSE THE RIGHT INGREDIENTS for zucchini and basil soup
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: I prefer dark green ones over yellow. Look for ones that are at least 7-9” long (20-25 cm) as they are more flavorful.
Basil leaves: The smaller ones are more delicate and richer in essential oils. They gently enhance the taste of your puréed soup. If you don’t have a small plant in your kitchen, buy a bunch of basil and remove and clean the smallest leaves. Wrap the rest in aluminum foil and freeze.
Parmigiano Reggiano is the 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 with a crust that shows the mark of origin: DOP. You can usually find it vacuum-packed in dairy cases at the supermarket. You should buy a wedge of Parmigiano and grate it yourself. Its taste will be richer, and your soup will be deliciously creamy.
2% milk replaces cream to cut down on fats.
SOME tips FOR YOU:
- Do you want to freeze zucchini and basil soup? Yes, of course, but eat it within 3-4 weeks.
- The best part of the zucchini is the skin, so do not peel them.
- If you want a thicker soup, consider using only milk (instead of water), or boil it without the lid as the liquid will evaporate.
Vegan Variation
If you’re looking for a vegan version of this zucchini and basil soup, it’s easy to make a few substitutions. You can replace the milk and butter with plant-based alternatives like coconut milk or rice milk. As for the Parmesan cheese, you can either use a vegan cheese alternative or simply skip it altogether. While these changes will slightly alter the flavor, they won’t drastically affect the overall taste of the soup. This vegan version is not only dairy-free and gluten-free but also a great option for anyone following a plant-based diet. It’s a delicious way to enjoy a comforting and healthy soup without compromising on taste!
How to Store Zucchini and Basil Soup
Zucchini and basil soup can be stored in the refrigerator for 2 to 3 days. Just take it out when you’re ready to enjoy it again, and reheat it on the stove or in the microwave for a quick and easy meal. If you want to keep it for longer, you can freeze the soup. Simply portion it into airtight containers, and it will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw and reheat for a comforting, flavorful dish any time!
Zucchini and basil soup
Ingredients
- 2 cup zucchini cut into cubes
- 1 bunch fresh basil
- ¼ cup grated Parmesan cheese
- 1 tbsp butter
- 1 cup milk
- Salt and Pepper
Instructions
- 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 cup water, 1 cup 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.
