Escape the summer heat with a vibrant and refreshing bowl of Italian Zucchini Soup. This light yet satisfying soup is bursting with the fresh flavors of summer zucchini, fragrant herbs, and a touch of garlic, all simmered to perfection in a light vegetable broth. It's the perfect meal for a warm evening, a delightful lunch, or a healthy and flavorful addition to any weeknight dinner. The simple yet elegant flavors make it a crowd-pleaser, easily adaptable to your taste preferences with the addition of other vegetables or a sprinkle of your favorite cheese.
This incredibly easy recipe delivers big on taste without demanding hours in the kitchen. From simple preparation to a perfectly balanced flavor profile, this Italian Zucchini Soup is a testament to the beauty of fresh, seasonal ingredients. Ready to dive in and create your own delicious bowl? Let's get started with our step-by-step guide.
Tools Needed
- Pot
- Mixing bowl
- Immersion blender
- Baking tray
- Parchment paper
Ingredients
- Zucchini
- Onion
- Garlic
- Chicken broth
- Sour cream
- Baguette: half a loaf
- Melted butter
- Salt
- Garlic powder
- Parmesan cheese
- Extra virgin olive oil
- Fresh basil
Step-by-Step Instructions
Step 1. Prepare Soup Base
- Dice zucchini and onion, mince garlic.
- Combine zucchini, onion, garlic, and chicken broth in a pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
- Once vegetables are softened, remove the pot from heat and puree the soup with an immersion blender until smooth (about 1-2 minutes).
Step 2. Create Parmesan Croutons
- Dice baguette into 1-2 inch cubes. Combine with melted butter, salt, and garlic powder in a bowl until bread is coated.
- Transfer crouton mixture to a parchment-lined baking tray. Sprinkle with Parmesan cheese. Bake at 350°F for 8 minutes, flip, and bake for another 3-5 minutes until lightly browned.
Step 3. Finish the Soup
- Stir in sour cream until well combined and the soup is a consistent green color.
Step 4. Serve and Garnish
- Top the soup with Parmesan croutons, extra virgin olive oil, and fresh basil.
Read more: Creamy Butternut Squash Risotto: An Easy Fall Recipe
Tips
- Don't skimp on the ingredients, especially the fresh basil for that authentic Italian flavor.
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 5-10g
FAQs
1. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for the zucchini?
Yellow squash or summer squash work well as substitutes. You could also add other vegetables like carrots or celery for extra flavor and nutrients.
This Italian Zucchini Soup with Parmesan Croutons is a recipe you'll return to again and again. Its simplicity and bright flavors make it a perfect weeknight meal or a delightful addition to any gathering. Enjoy the taste of summer in every delicious spoonful!