I eat a lot of soup. Back when I was single and doing the whole internet dating thing (thank god that’s over), my very clever-oh-so-cute handle was soup_enthusiast. I got a LOT of messages about soup…it was exhausting. None of those love affairs lasted, but soup and I – we’re thick as thieves.
This recipe has become a staple in our house. I make it in some iteration a few times a month and it’s really versatile as to the type of vegetables or herbs you can use. It’s as good served warm in the winter alongside leftover tomato pie, as it is in the summer, chilled and garnished with crumbled queso fresco and pickled red onion. And from fridge to bowl we’re talking roughly 30 minutes. Which means you can spend more time doing the important things…like watching this over and over and over.
And now for something completely different. I’m really enjoying writing this each day, and I would love any input on things you’d like to see. So this is a formal plea, outcry, request if you will, for any thoughts, ideas, comments, questions, or just plain old encouragement (we could all use a little of that amirite?). Feel free to leave it in the comments of any post (located towards the bottom) or to email me at firstname.lastname@example.org. Thank you again for reading and happy Tuesday!
Zucchini Basil Soup
Servings: 4 Time: 35 MINUTES
I have successfully subbed in yellow squash, corn, broccoli, carrots and frozen peas for the zucchini – just make sure everything is soft before blending. Any tender fresh herbs are suitable here. I’d stay away from heartier things though, like rosemary or sage, which can be overpowering. Because the flavors here are pretty subtle, season to taste in small increments. I tend to have a very heavy hand with the salt, and this soup needs a fair amount, but it’s easy to go overboard, so add it bit by bit and just keep tasting. A little dairy (milk or cream) can help remedy a too salty soup in a pinch. And of course, once you’ve got the hang of this, feel free to make it your own!
2 tbsp unsalted butter
2 tbsp olive oil
1 medium onion, diced fine
2 medium to large zucchini, roughly chopped
about 3 cups cold water
1/2 cup basil leaves, lightly packed (or your choice of herbs)
Juice of 1/2 lemon
Freshly ground pepper
Optional garnishes: a dollop of yogurt, croutons, sliced scallions, minced fresh herbs, grated parmesan cheese
Melt butter and olive oil in a saucepan over medium-low heat.
When butter is foaming, add onion and a healthy pinch (maybe 1/2 tsp) of kosher salt. Stir occasionally and cook for 8-10 minutes. Onions should become very soft, but not brown.
Add zucchini and stir to combine. Cook for 3-4 minutes.
Add enough water to just come to the surface of the vegetables (they should peek out here and there) and turn heat to high. Bring to a boil and then lower to medium-low. Simmer for 10-15 minutes, uncovered, or until the zucchini are fork tender.
Remove from heat, and add basil. Stir to combine.
Puree soup, either using an immersion blender or in batches with a counter-top blender (making sure to work carefully as hot soup needs room to expand when blended – easy rule of thumb is just not fill the blender jar more than halfway).
Return soup to low heat and add lemon juice. Season to taste with salt and pepper and serve with any optional garnishes.