Basil Zucchini Soup: Light, Fresh & Better Tomorrow
Basil Zucchini Soup
Basil Zucchini Soup
Ingredients
Instructions
Step 1
Start by trimming off the tough dark green tops and root end, then slice the white and light green parts into 1/4-inch rings. Since leeks love to hide grit between their layers, you'll want to drop the rings into a bowl of cold water and swish them around for about 30 seconds to loosen any dirt. Scoop the rings out with your hands or a slotted spoon—leaving the sediment behind—then spread them on a clean kitchen towel to drain and dry while you prep the zucchini.
Step 2
Warm a small drizzle of olive oil in a small skillet over medium-low heat until it shimmers gently. Add your chopped leeks along with a pinch of salt, then let them soften slowly for about 5 to 8 minutes, stirring occasionally, until they turn translucent and taste sweet rather than sharp. Once you bite into one and it's tender with no bitter edge, stir in the minced garlic and cook for just 30 seconds until fragrant, then pull the skillet off the heat.
Step 3
Pour the leek mixture into your blender along with the raw zucchini, hemp seeds, lemon juice, miso, water, and a few grinds of pepper, then blend on high for 60 to 90 seconds until the soup is completely smooth and creamy with no visible lumps. Add the fresh basil and pulse just until fully incorporated—blending it in last keeps the color vibrant and the flavor bright instead of dull. Taste and adjust the seasoning, adding another squeeze of lemon if it needs more brightness or a pinch of salt to round out the miso, then blend in extra water a splash at a time if you prefer a thinner consistency.
Step 4
Preheat your oven to 375°F and slice a baguette into ½-inch thick rounds. In a bowl, toss the bread with 2 tablespoons olive oil and 2 minced garlic cloves until every piece is coated. Spread the slices on a baking sheet and bake for 8-10 minutes, flipping them halfway through, until they're deep golden and crisp at the edges.
Step 5
Crank your oven up to 350°F and grab a baking sheet lined with parchment paper so the croutons don't stick. Scatter the croutons across the sheet, sprinkle the minced garlic over them, and drizzle with olive oil—use your hands to toss everything together so each piece gets coated. Slide the sheet into the oven and bake for about 8 minutes, until the croutons look golden and smell fragrant; they'll crisp up even more as they cool.
Step 6
Ladle the soup into bowls and let it sit until it reaches room temperature, or pop it in the fridge for about 20 minutes if you prefer it lightly chilled. Scatter a generous handful of garlic croutons over the center of each bowl, then finish with a slow drizzle of your best extra-virgin olive oil right before bringing it to the table.
My Tip
Cook the leeks low and slow until they're fully translucent and sweet—rushing them over higher heat can leave them sharp and bitter in the finished soup.
Leftovers
Store the soup in a glass jar with a tight-fitting lid in the fridge for up to four days—the airtight seal keeps the lemon brightness from fading. Reheat gently on the stovetop over medium-low, stirring often, so the hemp seeds don't clump and the zucchini stays silky.