Creamy Zucchini Soup, for a Summertime lunch or dinner, here is an idea for zucchini, and what to make with all those delicious zucchini found at the farmer’s market or in your own garden. This Zucchini Soup is really light, can be enjoyed at room temperature, and is another one of my fast and easy recipes. As an add on, my savory, cheese bread croutons are the perfect companion for this recipe. So here is to “Soup in the Summer”, try this great creamy Zucchini Soup, I think you will love it. Let’s Cook!
Zucchini Summer Soup
This is a healthy, fast and easy recipe filled with Summer flavors, zucchini, leeks and fresh basil
- 2 lbs Zucchini, small to medium
- 3 Leeks, medium size
- 3 Garlic cloves
- 8 Cups Vegetable broth
- Bunch Basil leaves
- 2 Tbls Extra virgin olive oil
- Sea Salt and fresh ground pepper to taste
In a Soup pot, add the peeled and smashed garlic cloves with the olive oil, lightly brown
Cut the leeks in half, remove the outer layer, slice in half and clean well, cut the dark green tops off, slice in big chunks, add to the oil and garlic
Clean and chop the zucchini, add to the leeks, add the broth, the basil, salt and pepper, let simmer for 30 minutes, until all vegetables are very soft
Off the heat, with an immersion blender, blend the soup until until it is smooth and creamy, adjust salt and pepper again
Serve at room hot or at room temperature
Enjoy shopping some of my tool, product recommendations used for this recipe!