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Creamy Zucchini Soup Recipe Easy Homemade with Toasted Pine Nuts and Basil Oil

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A velvety, comforting zucchini soup enhanced with toasted pine nuts and fresh basil oil, perfect for any season and easy to prepare in under 40 minutes.

Ingredients

Scale
  • 4 medium zucchinis (about 1.5 pounds / 700 grams), sliced into rounds
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 4 cups (1 liter) vegetable broth, low-sodium
  • ½ cup (120 ml) heavy cream or half-and-half (can substitute with coconut cream for dairy-free)
  • ¼ cup (30 grams) toasted pine nuts
  • 1 cup packed fresh basil leaves (about 25 grams)
  • ½ cup (120 ml) extra virgin olive oil
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the basil oil: Rinse basil leaves gently and pat dry. In a blender or food processor, combine basil leaves and olive oil. Pulse until smooth and vibrant green. Pour the basil oil through a fine mesh sieve into a small bowl or jar to remove any solids. Set aside.
  2. Toast the pine nuts: Heat a dry skillet over medium heat. Add pine nuts in a single layer. Stir frequently for about 3-5 minutes, or until golden brown and fragrant. Watch carefully to avoid burning. Remove from heat and set aside.
  3. Sauté the vegetables: In a large soup pot, melt the butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and sauté for another minute, until fragrant but not browned.
  4. Add zucchini and broth: Toss in the sliced zucchini and sauté for 3 minutes to soften slightly. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes, or until zucchini is very tender.
  5. Blend the soup: Use an immersion blender to puree the soup until silky smooth. Alternatively, carefully transfer soup in batches to a blender and blend until creamy. Return to pot.
  6. Finish with cream and seasoning: Stir in the heavy cream and season generously with salt, pepper, and lemon juice. Warm through on low heat but do not boil after adding cream.
  7. Serve: Ladle soup into bowls. Drizzle with fresh basil oil and sprinkle toasted pine nuts on top for crunch. Add a few basil leaves for garnish if desired.

Notes

Toast pine nuts just before serving to maintain crunch and flavor. Use a light hand when blending basil oil to avoid bitterness. Add lemon juice at the end to brighten flavors without dulling creaminess. Salt gradually as zucchini absorbs salt quickly. For dairy-free, substitute cream with coconut or cashew cream. Store soup without cream and basil oil for up to 2 days; add fresh before serving.

Nutrition

Keywords: creamy zucchini soup, toasted pine nuts, basil oil, easy soup recipe, summer soup, vegetarian soup, dairy-free option

Find it online: https://bitefuljoy.com/creamy-zucchini-soup-recipe-easy-homemade-with-toasted-pine-nuts-and-basil-oil/