This recipe is simple and good. It’s the recipe you’ll want to use for all those giant zucchinis that are flooding your harvest baskets right about now. Add a handful of basil, onions, a few cloves of garlic and some butter and you’re good to go.
Sometimes I'll garnish my bowl with some cooked leeks or whatever happens to be growing in the garden for a little texture, but I usually eat it as-is, straight out of the pot, accompanied by thick slices of toasted sourdough bread drizzled with olive oil.
I should also mention that I make a double batch and have written the recipe as such because this soup keeps well in the refrigerator. Matt and I like to eat it cold for lunch the next day, especially if it's hot outside. If you want less or have less zucchini, feel free to halve the amounts.
Zucchini-Basil Soup
4 pounds zucchini and/or yellow crookneck squash
1 large onion, roughly chopped
4-6 tablespoons butter (yes, you can use less or sub for olive oil)
5-6 cloves garlic
4 cups water or broth/stock
1 handful of basil leaves, rinsed
Salt to taste
Rinse zucchini and remove ends. Slice lengthwise, and chop into 1-inch pieces. Set aside.
In a large, heavy-bottomed pot, melt the butter over medium-high heat. Add the onion and garlic cloves, and cook until softened (about 5 minutes). Add the chopped zucchini and/or squash, and a pinch of salt, and cook for another five minutes. Add the water or broth/stock.
Bring up to a boil and reduce heat to simmer. Cover and cook, stirring occasionally, until zucchini is tender (about 25 minutes). Remove from heat.
Add the basil leaves. Puree using an immersion blender until completely smooth. Taste and add salt as necessary. Pour into bowls and serve warm with bread or crackers.
Note: Soup tastes amazing hot or cold.
