ZIPPY ZUCCHINI: Zucchini Basil Soup

By on August 13, 2015

When neighbours with zucchini growing in their garden offer some of the abundant squash, it’s great to know that it can go into a variety of dishes.

Here are some recipes to try that feature it as an ingredient.


This is a tasty soup that’s ideal in summer when the main ingredients are plentiful. It can be served hot or chilled and freezes well.

15 ml (1 tbsp) oil
1 medium onion, chopped
2 cloves garlic, minced
5 medium zucchini, chopped
1 l (4 cups) chicken or vegetable stock
15 ml (1 tbsp) lemon juice
10 ml (2 tsp) granulated sugar
75 ml (1/3 cup) chopped fresh basil
60 ml (4 tbsp) Greek yogurt or sour cream
Basil sprigs and paprika, for garnish

In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, for 7 minutes or until softened.

Add garlic and zucchini, stirring occasionally, for 3 minutes.

Stir in stock, lemon juice and sugar. Increase heat to high and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes or until zucchini is tender. Stir in chopped basil. Simmer for 1 minute longer.

In a blender or food processor, puree soup in small batches until smooth. Return to saucepan to heat through.

Spoon into serving bowls. Add 15 ml (1 tbsp) of the yogurt to centre of each serving. Garnish with a sprig of basil and a sprinkle of paprika.

Makes 4 servings.

Source: “Thyme in the Kitchen: Cooking With Fresh Herbs” by Yvonne Tremblay