Description
Ina Garten’s zucchini basil soup blends garden-fresh ingredients with silky smoothness. Simple summer produce creates a delightful Mediterranean-inspired meal that cools and satisfies hungry palates.
Ingredients
Scale
- 5 cups (1.18L) water
- 2 tbsps (30ml) extra-virgin olive oil, plus more as needed and to serve
- 1 ½ lbs (700g) zucchini, split lengthwise and cut into ½-inch disks
- 1 large leek, finely diced (about 8 oz; 225g)
- 3 medium ribs celery, finely diced (about 6 oz; 170g)
- 3 medium cloves garlic, minced (about ¾ oz; 25g)
- 2 cups packed fresh basil leaves, roughly chopped (about 2 oz; 55g), divided
- Kosher salt
- Freshly ground black pepper
- Fresh juice from 1 lemon, to taste
Instructions
- Aromatic Foundation: Warm olive oil in a wide saucepan over medium heat, gently sautéing celery and leeks until translucent and releasing their delicate fragrance.
- Garlic Infusion: Introduce minced garlic and stir for 30-45 seconds, allowing its robust aroma to permeate the vegetable base without scorching.
- Vegetable Integration: Incorporate diced zucchini and half the fresh basil leaves, stirring to create a harmonious blend of flavors and textures for approximately 1 minute.
- Liquid Transformation: Pour in water and reduce heat, allowing the mixture to simmer gently for 8-10 minutes while preserving the zucchini’s vibrant green essence.
- Blending Technique: Remove from heat and purée the soup using an immersion blender or standard blender, incorporating remaining basil during the process to maximize herbal intensity.
- Flavor Refinement: Calibrate seasoning with salt, freshly ground black pepper, and a bright splash of lemon juice, then crown with a delicate drizzle of premium olive oil before serving piping hot.
Notes
- Basil Preservation: Chop half the basil initially to infuse flavor, reserve the remaining leaves for blending to maintain fresh, bright herb notes and vibrant green color.
- Vegetable Sautéing Technique: Cook celery and leeks slowly over medium heat to develop depth of flavor without browning, creating a delicate aromatic foundation for the soup.
- Texture Control: Use an immersion blender for easier blending and fewer dishes, or transfer to a standard blender for smoother consistency, adjusting liquid as needed for desired texture.
- Finishing Touches: Add a splash of lemon juice and high-quality olive oil at the end to brighten flavors and enhance the soup’s richness, creating a more complex taste profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 70
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg