Creamy Zucchini, Parmesan & Basil Soup | Summer Soup Flavours

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a pot over medium heat without color.

Slice the ends off the zucchini and chop into pieces.

Cook zucchini for about 15-20 minutes until soft and pulpy, stirring occasionally.

Add minced garlic and cook without burning.

Season with sea salt and black pepper to taste.

Add fresh basil leaves and stalks to the pot.

Cook until zucchini is soft and moisture is released, steaming the vegetables.

Add 500 ml of chicken stock and bring to a boil.

Use a stick blender to blend the soup until smooth.

Stir in 200 ml of cream and 1/2 cup of parmesan cheese until combined.

Taste and adjust seasoning with salt and pepper as needed.

Finish with fresh basil and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens