If you've got an abundance of zucchinis, this Zucchini, Parmesan & Basil Soup is the perfect way to use them up.

It's a simple, Italian-style soup that celebrates the fresh flavours of zucchini, the richness of parmesan, and the brightness of basil.

The key is cooking the zucchini slowly to bring out its natural sweetness while keeping that vibrant green color.

With a splash of cream and a final drizzle of olive oil, this soup is smooth, comforting, and packed with flavor—perfect for a light summer meal or a cozy evening dish.

I like to use young zucchinis for this soup because they have a soft but firm texture that breaks down beautifully, giving the soup a lovely green blush.

The larger ones, especially when they start heading toward marrow territory, have tougher skins that don’t break down as well, and you lose some of that fresh, vibrant color and texture.

Recipe:

Ingredients:
1.5 kg zucchini, sliced
100-150 mL olive oil
2 cloves garlic, chopped
Sea salt & freshly ground pepper
A few handfuls fresh basil (stalks & leaves)
500 mL chicken stock
200 mL cream
1/2 cup grated parmesan, plus extra for garnish
Extra virgin olive oil, to finish

Instructions:

Heat olive oil in a pot over medium-low heat.
Add zucchini and cook gently without color, stirring occasionally, for 15-20 minutes until soft and pulpy.
Add garlic, a pinch of salt, and pepper.
Stir in basil stalks and continue cooking until zucchini breaks down.
Pour in chicken stock and bring to a simmer. Blend with a stick blender until smooth.
Stir in cream and grated parmesan.
Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil, extra parmesan, and a drizzle of olive oil.

Just delicious - enjoy!