Zucchini Soup with Basil

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“I found this on the cover of Food and Wine, thought it might be a great dish for our 2nd 'Zaar day.”
1hr 10mins

Ingredients Nutrition

  • Croutons
  • 2 tablespoons unsalted butter
  • 13 cup basil leaves, finely chopped
  • 2 slices country bread, in 1/2 dice salt and pepper soup: 3 tbls unsalted butter 3 tbls extra-virgin olive oil 3 celery ribs
  • 3 cups chicken stock
  • salt and pepper
  • 8 small basil leaves


  1. Croutons: In a large skillet, melt the butter over medium-high heat.
  2. Stir in the chopped basil, then add the bread cubes and toss to coat.
  3. Season the cubes with salt and pepper.
  4. Cook, stirring for 3 minutes or until the bread cubes start to get lightly toasted and crispy, transfer to a plate.
  5. Soup: In a large heavy saucepan, melt the butter in the olive oil.
  6. Add the celery, onion, bay leaf and thyme and cook over low heat stirring occasionally until the onion is soft, about 20 minutes.
  7. Increase the heat to medium.
  8. Stir in the zucchini and stock, season with salt and pepper and simmer until the zucchini is soft, about 10 minutes.
  9. Discard the bayleaf.
  10. Puree the soup in batches in the blender until smooth.
  11. Return the soup to the saucepan and heat until warmed through.
  12. Season with salt and pepper.
  13. Ladle soup into bowls, top with croutons and basil leaves and serve.

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