Ina Garten Zucchini Basil Soup, a make ahead cozy soup, freezes for up to three months so family dinners come together fast. She simmers zucchini with white wine and fresh basil, then finishes with grated Parmesan and Greek yogurt right off the heat.
A food mill gives this soup its chunky texture, because a blender makes it too smooth. Skip the Parmesan and yogurt when freezing, then whisk them in fresh after reheating so they stay creamy.
Source: Make It Ahead (2014)
Ina Garten Zucchini Basil Soup
Course: SoupCuisine: AmericanDifficulty: Easy6
servings15
minutes50
minutes230
kcalDiced zucchini sautéed with garlic and onion, simmered in white wine and chicken stock with fresh basil, then passed through a food mill and enriched with grated Parmesan and tangy Greek yogurt.
Ingredients
1/4 cup good olive oil, plus extra for serving
1 1/2 cups chopped yellow onion (1 large onion)
2 tablespoons minced garlic (6 cloves)
3 pounds zucchini (unpeeled), 3/4-inch-diced
1/2 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup good dry white wine, such as Pinot Grigio
4 cups good chicken stock, preferably homemade
1 cup chopped fresh basil leaves, lightly packed
1/2 cup freshly grated Parmesan cheese
1/2 cup Greek yogurt, plus extra for serving
Shaved Parmesan, for serving
Directions
- Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté over medium-low heat for 8 to 10 minutes, until translucent but not browned. Add the garlic and cook for one minute. Add the zucchini, nutmeg, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper and sauté for 5 to 10 minutes, until the zucchini is tender.
- Simmer and blend: Add the wine, chicken stock, and basil, bring it to a boil, lower the heat, and simmer uncovered for 30 minutes, until the zucchini is very tender. Pass the soup through a food mill fitted with the coarsest blade (you can also use an immersion or regular blender but the soup will have less texture).
- Finish and serve: Return to the pot and bring to a simmer. Off the heat, whisk in the grated Parmesan and yogurt. Check for seasonings and serve hot topped with a dollop of yogurt, shaved Parmesan, and a drizzle of olive oil.
FAQs
Can I use a blender instead of a food mill?
You can use an immersion blender or a regular one, but the soup will come out much smoother. The food mill leaves small bits of zucchini that give each spoonful more body. If you only have a blender, pulse in short bursts so you keep some texture.
How long does this soup keep in the fridge?
Without the Parmesan and yogurt stirred in, it keeps in the fridge for up to 5 days. Add the cheese and yogurt fresh each time you reheat a portion. The flavors actually get better after a day or two.
Can I freeze this soup?
This soup freezes for up to 3 months. Make it through the food mill step, let it cool completely, and store in airtight containers. When ready to serve, reheat on the stove and whisk in the Parmesan and yogurt at the end.
What can I substitute for Greek yogurt?
Sour cream works, though the flavor leans a bit tangier. Full-fat cream cheese thinned with a splash of milk is another option. The yogurt adds both richness and a light tang, so pick something with a little acidity.
Can I skip the white wine?
The wine adds depth that plain stock can’t match. If you leave it out, add an extra cup of chicken stock and a tablespoon of lemon juice to compensate. The soup will taste good, but the background flavor won’t be as layered.
