Summer Zucchini Garden Soup

Servings 6
Author Debi


  • ¼ cup olive oil
  • ¾ cup onion chopped
  • 1 teaspoon salt
  • 2 garlic cloves chopped
  • 2 pounds or one 10-inch zucchini, coarsely chopped
  • 3 cups water
  • 1/3 cup packed basil leaves


  1. Heat oil in 3 to 4-quart heavy saucepan over medium-low heat. Add onion, and cook, stirring occasionally, until softened and browned, about 5 minutes. Add salt and garlic and cook an additional 5 minutes.
  2. Add zucchini and cook, stirring occasionally, 5 minutes. Add water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
  3. Season soup with salt and pepper, and serve hot. Garnish with basil leaves or basil flowers.

Recipe Notes

Makes 4 to 6 servings

Adapted from Gourmet