Recipe: Basil Zucchini Soup


Adrienne D. Capps is on vacation this week. Here is a favorite recipe that we published in summer 2010.

I’m overrun with zucchini. You don’t watch the garden and poof! Three and four pounders abound. This week I gave four of these big guys away and set out to cook up the rest. Besides a double order of zucchini brake, I made a funky Zucchini Matuffi I saw in my latest Wine Spectator and put my own twist on this Basil Zucchini Soup that I discovered in an old Gourmet magazine. It’s surprisingly vegan despite a very creamy texture.

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Adapted from a recipe in July 2008 Gourmet
Servings: 6
Time: About 30 minutes active; 45 minutes total

1 tablespoon extra virgin olive oil
1 cup onion, chopped
2 garlic cloves, minced
2 pounds zucchini, trimmed and roughly chopped
1/2 teaspoon salt
1 teaspoon black pepper
3 cups vegetable stock
1/3 cup basil, packed

1. Heat onion in a soup pot over medium low heat. Add onion and garlic and sauté until translucent, about 5 minutes.

2. Add chopped zucchini, salt and pepper, and continue to cook another 5 minutes. Add stock and simmer, partially covered, for about 10–15 minutes, until zucchini is tender.

3. Puree the soup in a blender or food processor or using a hand blender in the pot. Be careful with hot liquids! Serve hot with a garnish of basil.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food, and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all tasty, lifestyle.