Print

Ina Garten Zucchini Basil Soup

Ina Garten Zucchini Basil Soup
Print Recipe

This recipe is made by softening onions and garlic in olive oil, simmering sliced zucchini in stock until tender, blending everything into a smooth soup, then finishing with fresh basil and a touch of cream. The zucchini cooks just until soft so the flavor stays fresh, and the basil is added at the end to keep its aroma bright.

Ingredients

  • Olive oil – 2 tablespoons

  • Onion – 1 large, chopped

  • Garlic – 2 cloves, minced

  • Zucchini – 900 g (2 lb), sliced

  • Vegetable stock or chicken stock – 1 litre (4 cups)

  • Salt – to taste

  • Black pepper – to taste

  • Fresh basil leaves – 1 cup, loosely packed

  • Double cream or heavy cream – 120 ml (½ cup)

  • Fresh lemon juice – 1 tablespoon (optional)

Instructions

  • Build the base – Heat olive oil in a large pot over medium heat. Add onion and cook for 6–8 minutes until soft and translucent.

  • Add garlic gently – Stir in garlic and cook for 30 seconds until fragrant, without browning.

  • Cook the zucchini – Add sliced zucchini, stirring to coat in the onion mixture.

  • Simmer the soup – Pour in stock, season lightly with salt and pepper, and bring to a gentle simmer. Cook for 15–18 minutes until zucchini is very tender.

  • Blend until smooth – Blend the soup until silky and uniform.

  • Finish fresh – Stir in basil, cream, and lemon juice if using. Adjust seasoning before serving.

Find it online: https://inagartendishes.com/ina-garten-zucchini-basil-soup/