We threw this light summer soup together on a whim with a couple overgrown zucchinis, all too plentiful mid-summer, and we were all completely shocked at just how much we love it. It’s smooth, creamy, light yet filling, and rich but bright from a big handful of basil. It pairs perfectly with an open focaccia doused with olive oil or some sourdough toast. To add a little more to the table it would go very well with a burrata caprese salad.

Ingredients:

• Butter – we use grass fed salted butter.
• Olive Oil
• Onion
• Zucchini – three medium or two very large seeded
• Large handful of basil
• Cream
• Parmesan Cheese
• Salt
• Lemon

Instructions:

Warm a soup pan, I like to use a wide medium depth pan. Add the butter and a dash of olive oil. When it’s melted and just sizzling, add the onion, zucchini, and a pinch of salt. You want to slowly cook over a low-medium heat until they are soft and cooked down but not browned. A little caramelizing is ok but slowly cooking is best.

After the zucchini is completely cooked down, add a big handful of basil leaves and cook until just soft and fragrant. Then promptly add a long dash of cream, about a half cup to a cup and stir. With an immersion blender, blend the mixture until very smooth. If the texture is too thick, add a little water. Now the fun part, seasoning to taste. We added the juice from half a lemon, and a healthy dose of finely grated parmesan, about a half cup. The texture should be silky smooth, and the flavor bright, creamy, satiating, and filling without being heavy.

Top with a drizzle of olive oil, a little parmesan, cracked pepper, and some basil. A perfect summer soup.