I love soup. Especially in the winter, but every so often I get a hankering for soup in summer too! My husband is good with whatever I make, but my son has not been overly keen on soup for some reason. I was blessed with a child who is one of the least picky eaters ever, but there are just certain things he isn’t as thrilled about (he doesn’t like pizza, and that is about it). I recently found a recipe for a Zucchini-Basil Soup in Gourmet Magazine, and that has turned him into a soup lover. I had to modify the recipe to eliminate onions (due to my allergy), and it turned out beautifully. My son asks for it for dinner constantly (yeah soup convert!), and we love to have fresh bread and a salad with it.
Here is how I make it:
- 2lbs Zucchini, trimmed and cut cross-wise into thirds
- 3-4 small cloves of garlic
- 1/4 c. Olive Oil
- 3 c. Water
- 1 c. Low-sodium Chicken Broth
- Splash of Dry Sherry
- 1/3 c. Packed Basil Leaves
- Julienne skin (only) with a mandolin (or use a peeler and slice) half of the zucchini. Toss with a big pinch of salt and put in a colander or sieve and let it wilt until you are have your soup made and are ready to boil the zukes in water (step 5 below).
- Coarsely chop the remaining zucchini. Warm oil in 3-4 at saucepan over medium-low heat, add garlic cloves. Stirring occasionally for 5 minutes until garlic is soft. Give it a splash of broth, the splash of sherry stirring occasionally.
- Throw in your chopped zucchini. Add 2 cups of water, the rest of the stock and a big pinch of salt. Simmer partially covered for about 15 minutes or until the zucchini is soft.
- I use my immersion blender and add the basil leaves and blend the soup until it is creamy and smooth. You can carefully add your soup to the blender or food processor…seriously, be careful! It is “souper” easy to burn yourself here, take it from me! I may have burned myself once or thrice! You will need to do it in batches to prevent things from spilling out.
- Bring remaining water to a boil in a small saucepan and blanch the julienned zucchini for a minute or two. Then drain and set aside.
- Season your soup to taste with salt and pepper. Serve in shallow bowls topped with your julienned zucchini “noodles”.
This recipe will serve 4 people as a main course and I like to make this ahead of time and freeze so we can bring it along camping or if I am struggling to come up with something for dinner. It is really good served both hot and cold! It is always an awesome lunch or dinner for us as it is a wonderful light but filling meal. I especially love making this with our homegrown veg! Enjoy!
Note: to make this completely vegetarian, you can trade out the chicken broth for a vegetable broth/stock.