Late summer often brings an abundance of zucchini — far more than most of us know what to do with! This simple soup is a perfect way to transform that seasonal glut into something elegant, comforting, and full of flavor. The zucchini blends into a silky base, while fresh basil brightens each spoonful. Serve it with a drizzle of good olive oil, Parmesan, and crusty fried bread for a meal that tastes like summer lingering into fall.
INGREDIENTS:
3 tablespoons olive oil, plus more for serving
1/2 large yellow onion, diced small
2 lb. zucchini, chopped
3 garlic cloves, chopped
2 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 cups water or chicken stock
1/2 cup fresh basil leaves
Freshly grated Parmesan, for serving
Garnish of choice: toasted pine nuts or pistachios, fresh herbs, drizzle of pesto or sour cream, croutons
Toasted Bread Olive Oil
Olive oil
Crusty artisan bread, sliced
METHOD:
In a large pot over medium-high heat, warm the olive oil until shimmering. Add the onion and cook until translucent, 3–5 minutes. Stir in the zucchini, garlic, salt, and pepper. Cook another 5–7 minutes, until the zucchini begins to soften.
Add the water and bring to a boil. Reduce to a simmer, cover, and cook 10–15 minutes, until the zucchini is tender.
Carefully transfer the soup to a blender. Add the basil leaves and blend until smooth. Return to the pot and cover to keep warm.
Make the Toasted Bread
Heat a thin layer of olive oil in a skillet over medium heat. Add bread slices, pressing lightly to coat. Flip immediately, then cook 1–2 minutes per side, until golden brown. Slice in half.
Ladle soup into bowls. Drizzle with olive oil, sprinkle generously with Parmesan, garnish of choice and serve with fried bread on the side.
