Zuppa Di Zucchine Recipe

Prepare vegetables

Wash the zucchini and trim the ends. Slice into 1/2" rounds. Peel and dice the potato. Finely chop the onion and mince the garlic; set aside.

Sweat aromatics

In a large saucepan or medium pot, heat 3 tablespoons olive oil and 1 tablespoon unsalted butter over medium heat until butter melts and foam subsides. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Cook zucchini and potato

Add the sliced zucchini and diced potato to the pot. Stir to combine with the aromatics and cook for 4–5 minutes, allowing the zucchini to soften and release some moisture.

Add stock and simmer

Pour in 4 cups vegetable (or chicken) stock, increase heat to bring to a gentle boil, then reduce to a simmer. Partially cover and simmer until the potato and zucchini are very tender, about 12–15 minutes.

Blend the soup

Remove the pot from heat. Stir in the packed 1 cup fresh basil leaves. Using an immersion blender, purée the soup until completely smooth and silky. Alternatively, carefully transfer the soup in batches to a blender and purée; return to the pot. If the soup is too thick, add up to 1/2 cup additional warm stock or water to reach desired consistency.

Finish and season

Stir in 1 tablespoon heavy cream (optional) for added richness. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. Rewarm gently over low heat — do not boil. Stir in 1 teaspoon extra-virgin olive oil just before serving for a glossy finish.

Preheat the oven to 400°F (200°C). Arrange 8 bread slices on a baking sheet. Brush both sides lightly with 2 teaspoons olive oil and sprinkle the top sides with the coarse sea salt.

Bake in the preheated oven until golden and crisp, about 6–8 minutes, flipping once halfway. For extra color and crunch, broil 30–60 seconds at the end while watching closely.

Remove crostini from oven and, while still warm, rub the top surface of each slice with the cut side of the halved garlic clove to impart a light garlic aroma.

Ladle the hot zucchini soup into warmed bowls. Place 1–2 crostini per bowl (or serve crostini on the side). Finish each bowl with a few small basil leaves or a sprinkle of basil chiffonade, a drizzle of extra-virgin olive oil, and 2 tablespoons grated Parmigiano-Reggiano if using.

Serve immediately while warm.