Italian
Creamy Zucchini Soup
by Manu Food · 60K subscribers on YouTube
A velvety and intensely green zucchini cream soup made by removing the white core to enhance color, cooked with garlic, basil, and olive oil. Perfect as a base for pasta or risotto.
- Difficulty
- easy
Ingredients
7 items- Zucchinisome zucchini, preferably small and firm
- 1 pcsGarlic1 clove, crushed
- Extra Virgin Olive Oildrizzle, divided
- Water or Vegetable Broth1 glass; or vegetable broth
- Saltto taste
- Black Pepperto taste
- Fresh Basila handful of fresh leaves
Method
- Cut off the ends of the zucchini, then cut them in half, then in half again, and slice into wedges.
- Remove the white central core with seeds to achieve a deeper green color.
- Cut the zucchini into cubes.
- In a pan, heat a drizzle of extra virgin olive oil and sauté one crushed garlic clove. Remove the garlic once browned.
- Add the zucchini, toss briefly, then add a glass of water (or vegetable broth). Lower the heat and cook on low.
- Add a little salt and cook until the zucchini are tender (fork-tender).
- Take only the zucchini (not the cooking water) and blend with an immersion blender.
- Add fresh basil, more salt if needed, black pepper, and a drizzle of raw extra virgin olive oil.
- Blend everything until smooth. Adjust salt and pepper to taste.
- The zucchini cream is ready. It can be stored in the refrigerator and used for pasta, risotto, etc.
