There’s something kind of perfect about a soup that doesn’t weigh you down when the sun’s still out. This Zucchini, Basil and Fennel Soup totally hits that spot. It’s warm but still super refreshing. The fennel brings this gentle sweetness, the zucchini keeps it silky, and the basil kind of ties it all together. Then we top it with that crispy Parmesan chip, you know, the one that feels fancy but is secretly easy (one 1 ingredient). This soup makes you feel good from the inside out!
Zucchini, Basil and Fennel Soup
Equipment
- 1 large pot
- 1 baking sheet
- 1 Immersion blender or blender
Ingredients
- 2 tbsp olive oil
- 5 cups chicken broth
- 4 cups zucchini, diced
- 1¼ cup yellow onion, diced
- 1 cup fresh basil leaves, about 25-30 grams
- 1 garlic clove
- 1 cup fennel, diced
- 1 tsp salt
- 1 tsp pepper
- jalapeño, sliced, optional, to garnish
Parmesan Crisp
- 3/4 cup parmesan cheese, freshly grated
Instructions
Parmesan Crisps
- Preheat your oven to 400℉.
- On a cookie sheet lined with parchment paper, divide the grated parmesan cheese into 4 or 6 mounds. Slightly press down on each mound.
- Place in oven for 3 – 5 minutes or until the outer edges become golden brown.
- Remove from heat, let cool on cookie sheet for 5 minutes and then transfer to a dish.
Soup
- In a large pot over medium heat, add the olive oil, onion, fennel, garlic, salt, and pepper. Cook partially covered, stirring every few minutes, until the onion is soft and translucent, about 5 minutes.
- Add the zucchini, reduce the heat to medium-low, and continue cooking, covered, for 15 minutes, stirring every 5 minutes to prevent sticking.
- Pour in the chicken stock and add the fresh basil. Increase the heat to medium and bring the soup to a gentle simmer. Cook for 15 minutes, or until the zucchini and fennel are completely tender.
- Remove the pot from the heat. Using an immersion blender or blender, carefully blend the soup until silky smooth and creamy. Taste and adjust the seasoning with additional salt and pepper if needed.
- Ladle into bowls and garnish with parmesan crisps and thinly sliced jalapeños before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I freeze this soup recipe?
Yes! This soup freezes really well. Allow the soup to cool completely, then transfer it to an airtight, freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and gently reheat it on the stovetop. I recommend leaving off the crispy Parmesan and jalapeños until serving.
