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Zucchini Soup


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  • 1 clove garlic, peeled and smashed
  • 1 onion, peeled and chopped
  • 1/2 teaspoon dried whole chipoltle chile (these are about 1" long, and vary in spice. I leave mine in until the soup is as spicy as I like, then I remove it.)
  • 2 tablespoons olive oil
  • 4 zucchini in 1/2 inch slices
  • 4 cups hot chicken broth
  • 1 cup of white wine
  • 1 cup frozen peas
  • 6-8 ounces trimmed watercress, or arrugula, or spinach
  • Salt
  • Juice of 1/2 lemon, or to taste
  • 10 basil leaves, torn into small pieces
  • Salt and pepper
  • Basil oil for garnish (optional)


Servings 6


Step 1

1. In a large pan, combine garlic, onion, chile, and 2 tablespoons olive oil. Place over medium heat, and sauté until onion is soft on edges, about 5 minutes. Add zucchini, broth, and wine. Bring to a simmer, and cook until zucchini is almost soft. Add peas, simmer for 1 minute, add watercress and remove from heat. Season with salt to taste.

2. Allow soup to cool slightly. Working in several batches, transfer soup to a blender (do not fill container more than halfway), and holding onto lid tightly with a dishtowel puree until very smooth; begin at a low speed and gradually increase to high.

3. Season soup with lemon juice, and adjust salt to taste. If soup is too thick, ad a small amount of hot water. Stir in basil, and ladle into soup bowls. Garnish with a few drops of basil oil.

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