Creamy Zucchini "Vellutata" 🇮🇹 🧅 Italy's Favorite Summer Soup Recipe

Introduce the recipe for creamy zucchini 'vellutata'.

Cut zucchini into large pieces.

Cut spring onion into large bite-sized pieces, ensuring to remove dry bits.

Add 400 grams of spring onion to the pot with zucchini.

Pour 150 milliliters of water into the pot with the vegetables.

Cover the pot and cook on medium heat, stirring occasionally until the zucchini releases its water.

Reduce heat to a simmer and continue cooking for 20 to 30 minutes, stirring every five minutes to prevent burning.

Use an immersion blender to puree the mixture until smooth once the zucchini and onion are tender.

Add extra virgin olive oil and a pinch of ground chili pepper to the mixture before blending.

Taste and adjust salt, adding up to two teaspoons total if needed.

Serve as a soup or use as a sauce for spaghetti, optionally topping with toasted breadcrumbs or pancetta.

Equipment Needed

Spice Level:

Dietary

Allergens