Italian-style zucchini soup
Creamy zucchini soup made with basil, garlic and parmesan, simmered gently and blended for a silky yet rustic finish - perfect with crusty bread.
Updated : 29 December, 2025
Easy
About 20 min.
Ingredients
60 milliliters
Olive oil
1 tablespoon
Garlic
handful
Basil
to taste
Sea salt
to taste
White pepper
1 kilograms
Zucchini
750 milliliters
Chicken broth
60 milliliters
Low-fat cream
handful
Parsley
50 grams
Parmesan
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a heavy-based pan over medium heat. Add the garlic, basil, salt and chopped zucchini, cooking gently for about 10 minutes until softened and lightly browned.
Step 2
Season with white pepper to taste, then pour in the stock and allow it to simmer uncovered for 8 minutes before removing from the heat.
Step 3
Transfer about three-quarters of the soup mixture to a food processor and blend until smooth. Return this blended portion to the pan and stir in the cream, parsley and parmesan.
Step 4
To serve, ladle the soup into bowls, adjust the seasoning with salt and freshly ground black pepper, and finish with an extra sprinkle of parmesan if desired. Pair with crusty bread and a green salad.
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