Description
This easy creamy zucchini soup is a comforting and nutritious dish that combines tender zucchini, fresh basil, and baby spinach into a smooth, velvety blend finished with a touch of cream and Parmesan cheese. Perfect for a quick 30-minute meal, this soup is light yet satisfying and ideal for spring and summer seasons.
Ingredients
Main Ingredients
- 1 tbsp butter
- 3 garlic cloves, roughly chopped
- 1 onion, finely chopped
- 1 kg (2 lbs) zucchini, chopped
- 2 tbsp fresh basil
- 2 cups stock or broth
- 2 cups baby spinach
- 1 cup cream
- Salt and pepper, to taste
- Parmesan cheese, for serving
Instructions
- Prepare the base: In a pot set over medium heat, melt the butter to create a flavorful foundation for the soup.
- Sauté aromatics: Add the finely chopped onion and roughly chopped garlic cloves to the pot and sauté for 5 minutes until they are soft and translucent, releasing their aromas.
- Cook zucchini and basil: Add the chopped zucchini and fresh basil to the pot, seasoning with salt and pepper. Cook while stirring regularly until the zucchini starts to soften, about 5 minutes.
- Simmer with stock: Pour in 2 cups of stock or broth, season again with salt and pepper, and allow the mixture to simmer gently for 10 minutes until the zucchini is fully soft.
- Blend soup: Transfer the cooked mixture to a blender, add the baby spinach, and blend until completely smooth for a creamy texture.
- Finish with cream: Pour the blended soup back into the pot, stir in 1 cup of cream, and simmer gently for another 5-10 minutes to meld the flavors. Season with salt and pepper to taste.
- Serve: Ladle the creamy soup into bowls, adding a swirl of cream and a spoonful of freshly grated Parmesan cheese on top for garnish and extra richness.
Notes
- Use fresh basil and baby spinach for the best flavor and vibrant green color.
- Adjust cream quantity if you prefer a lighter soup.
- For a dairy-free version, substitute cream with coconut milk and omit Parmesan cheese.
- The soup can be stored in the refrigerator for up to 3 days or frozen for longer preservation.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
