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Zucchini and basil soup

Zucchini and basil soup

Zucchini and basil soup

As soon as my Nonna Angela prepared this soup at home, I knew that fall was well underway. The zucchini's comforting flavour is supported by the freshness of the basil. Easy to make, easy on the wallet and keeps well in the freezer for later use.

Preparation 15 min
Cooking time 50-60 min
Portions 6



  1. Heat the oil and some butter in a heavy, deep pan. Fry the chopped onion in the oil and butter over low heat until golden, but not brown.
  2. Add the sliced zucchini, mix well and fry on low heat for about 10 minutes.
  3. Add the diced potatoes to the pan and stir over medium heat for 3-4 minutes before adding the chicken stock. Bring to a boil slowly, cover the pan with a lid and simmer over medium heat for 40 minutes.
  4. Puree the soup in a blender or food processor to obtain a smooth mixture.
  5. Place the basil in a bowl with the garlic, eggs, remaining butter and the Parmesan. Beat with a wooden spoon or whisk.
  6. Trickle the soup into the beaten egg mixture and season with salt and pepper.
  7. Return the soup to the pan and reheat gently over low heat.
  8. Serve it hot with some freshly grated parmesan cheese
  9. P.S. You can garnish the soup with some crispy pieces of bacon or pancetta if you wish!