Creamy Zucchini & Basil Soup
Method
Tap step to focusPour enough olive oil into a large pot to completely coat the bottom with a thin layer.
Over medium-low heat, sauté the chopped onions, garlic, and chili flakes in the oil until the onions are translucent and fragrant.
Add the zucchini cubes to the pot and increase the heat to medium-high.
Cook the zucchinis for 8 to 15 minutes, stirring frequently, to cook out as much of their natural moisture as possible.
Stir in the fresh basil leaves and cook for 1 minute until wilted.
Pour in the water and add the vegetable bouillon cubes, then bring the mixture to a boil.
Lower the heat to a gentle simmer, cover the pot with a lid, and cook for 15 to 25 minutes until everything is completely soft and ready to blend.
Use an immersion blender or stand blender to purée the soup until it reaches a perfectly smooth and creamy consistency.
Season to taste with freshly ground black pepper and stir in the optional heavy cream if a sweeter, richer finish is desired.
Notes
- • Using a generous amount of olive oil at the start helps emulsify the soup, making it naturally creamy without needing dairy.
- • Add the optional heavy cream at the very end if you prefer a slightly sweeter and even richer flavor profile.