Italian-Style Zucchini and Basil Cream Soup Recipe
A delicate, pale green cream soup made with zucchini, potato and plenty of basil. In Italy, light soups like this are often served at the start of lunch, especially in summer when zucchini is cheap and everywhere. You can serve it hot or slightly chilled – it’s delicious both ways.
This Italian‑style zucchini and basil cream soup delights with its delicate, velvety texture and intensely green colour that immediately evokes summer. The combination of mild zucchini, potato and fresh basil gives a light, herbaceous flavour that perfectly opens a larger meal in the style of an Italian pranzo.
Chef's tips
You don’t need to fry the zucchini for long – just briefly sauté it with the onion and garlic so it keeps its colour and freshness. Add the basil only at the end of cooking or after taking the pot off the heat, otherwise it will darken and lose its aroma. When blending, pour in the stock gradually so it’s easier to control the thickness of the cream.
How to serve
Serve the soup with a spoonful of good olive oil on top, a handful of croutons or thin slices of toasted baguette. In summer you can chill it slightly and serve in small bowls as a starter for a family lunch in the garden; in winter, serve it hot as a light dinner with grated Parmesan. It pairs well with a light table white wine or water with lemon and mint leaves.
Ingredients
- zucchini medium size - 3 pieces
- potatoes medium - 2 pieces
- onion medium - 1 piece
- garlic - 2 cloves
- vegetable or chicken stock - 900 ml
- olive oil - 2 tablespoons
- 30% cream optional, for extra creaminess - 50 ml
- fresh basil plus a few leaves for serving - 1 handful
- cheese optional, for serving - 30 g
- salt to taste
- pepper to taste
Preparation
- Peel the onion and dice it. Peel the garlic and chop it finely.
- Peel the potatoes, rinse and cut into small cubes. Wash the zucchinis, trim the ends and cut into half‑moons or cubes (no need to peel if the skin is thin).
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 3–4 minutes, stirring often, until soft and slightly translucent.
- Add the garlic and fry for about 30 seconds, stirring, until fragrant.
- Add the potatoes and zucchini, stir and cook for 3–4 minutes so the vegetables warm through and are coated in oil.
- Pour in enough stock to cover the vegetables. If needed, add a little water. Bring to a boil, then reduce the heat to medium and cook for 15–18 minutes, until the potatoes and zucchini are very soft.
- Remove the pot from the heat. Add a handful of basil leaves. Blend the soup with a hand blender until smooth – do this carefully, as the soup is hot. If using a jug blender, blend in batches.
- If you want a creamier soup, add the cream and briefly blend again or stir with a spoon. Taste and season with salt and pepper.
- If the soup is too thick, add a little hot water or stock. If it’s too thin, return the pot to low heat and cook for a few minutes uncovered until it thickens.
- Serve the soup hot, sprinkled with grated Parmesan and garnished with basil leaves. You can also drizzle a little olive oil on top.
Storage
Store the soup in the fridge in a closed container for up to 3 days, or freeze for up to 2–3 months. Reheat gently, without boiling vigorously, and add a splash of water or stock if it has thickened too much.
