Ingredients
Equipment
Method
- Wash and slice the zucchini, chop the onion, mince the garlic, and pick the basil leaves. Measure the broth, lemon juice, and cream of your choice so everything moves quickly once the pot is hot.
- Heat olive oil in a pot over medium heat. Add diced onion and a pinch of salt. Cook for 5 minutes, stirring often. Add minced garlic and cook for 30 seconds until fragrant.
- Add sliced zucchini, stir to coat, and season with salt and pepper. Cook 5–7 minutes until soft and translucent.
- Pour in the broth and scrape up any browned bits. Bring to a boil, then reduce to a simmer. Partially cover and cook for about 10 minutes until zucchini is fork-tender.
- Remove from heat. Add basil leaves and 2 tablespoons lemon juice. Blend the soup until smooth using an immersion blender or vented countertop blender.
- Return to low heat if needed. Stir in ricotta or cashew cream. Taste and adjust with more lemon, salt, or pepper. Thin with broth if needed.
- Ladle into bowls and garnish with fresh basil, olive oil drizzle, or chili flakes. Serve hot.
Nutrition
Notes
For a vegan version, use cashew cream instead of ricotta. The soup gets creamier the next day — ideal for meal prep. Blend in fresh basil only at the end for best color. Add a pinch of chili flakes or lemon zest to lift the flavor further.