Description
This Basil Zucchini Soup is a light, fresh summer soup featuring tender sautéed leeks, zucchini, fresh basil, and a hint of miso for depth. Finished with crunchy garlic croutons, it’s perfect served slightly chilled or at room temperature, making it an ideal starter or side dish.
Ingredients
Soup Ingredients
- ⅔ cup sliced leeks (the tender white and light green parts only)
- Extra-virgin olive oil, for drizzling
- 1 garlic clove, chopped
- 2 small zucchini, chopped + a few strands of spiralized or julienned zucchini for garnish
- ¼ cup hemp seeds
- Juice of ½ lemon, more to taste
- ½ tablespoon miso paste
- 1 cup water, more as needed for consistency
- ½ cup packed fresh basil
- Sea salt and freshly ground black pepper, to taste
Garlic Croutons
- 2 cups cubed sourdough bread
- ½ garlic clove, minced
- Extra-virgin olive oil, for drizzling
Instructions
- Prepare the Leeks: Slice the white and light green parts of the leek into rings. Rinse thoroughly, drain well, and set aside to dry.
- Sauté Leeks and Garlic: Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks with a pinch of salt and cook until very soft and translucent, about 5 to 8 minutes, ensuring they lose any bitterness. Stir in minced garlic and cook for an additional 30 seconds, then remove from heat.
- Blend the Soup Base: In a blender, combine the sautéed leek mixture with chopped zucchini, hemp seeds, lemon juice, miso paste, water, and freshly ground black pepper. Blend until smooth. Add fresh basil and blend again until fully incorporated. Taste and adjust seasoning with more lemon juice and salt as needed. Add more water if you prefer a thinner consistency.
- Make the Garlic Croutons: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Toss the cubed sourdough bread with minced garlic and a drizzle of olive oil on the prepared sheet. Bake for about 8 minutes or until the croutons are crisp and golden.
- Serve: Serve the basil zucchini soup at room temperature or lightly chilled, garnished with spiralized zucchini strands, garlic croutons, and a drizzle of extra-virgin olive oil for added flavor and texture.
Notes
- You can adjust the amount of water to control the thickness of the soup.
- For a nuttier flavor, lightly toast the hemp seeds before adding them.
- The soup tastes even better the next day as flavors meld.
- Use gluten-free bread for the croutons to make the recipe gluten-free.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 16 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
