Zucchini and basil soup with garlic,thyme and parmesan croutons.William MeppemThis is sponsored content for Smeg
This soup is my go-to in summer when there is a glut of fresh,crisp zucchini and fresh basil is abundant,but you can make it year-round.
INGREDIENTS
- 5 tbsp extra virgin olive oil
- 6 garlic cloves
- 1 large brown onion,thinly sliced
- 4 zucchini,thinly sliced
- 600ml chicken stock (or vegetable stock or water)
- 2 cups fresh basil
- 2 cups sourdough bread,torn into large croutons
- salt and black pepper
- 1 tsp dried thyme
- 2 tbsp grated parmesan,plus extra to serve
- zest and juice of ½ a lemon,to serve
METHOD
- Preheat your oven to 200C fan-forced (220C conventional).
- Finely mince 4 of the garlic cloves. Heat a soup pot over medium heat and add 2 tablespoons of the olive oil. Sweat the onions and the minced garlic with a pinch of salt,until soft and sweet but without colour. Add in the zucchini slices and cook until soft,sweet and falling apart,this will take about 15 minutes.
- Meanwhile,toss the bread pieces with 3 tablespoons of the olive oil,season with salt and black pepper and place onto a baking tray lined with baking paper. Bake for about 6-8 minutes until the bread is starting to turn golden. At this stage,remove the tray from the oven and add the thyme and parmesan,and grate the remaining 2 garlic cloves with a Microplane directly onto the bread. Toss it all together with a spatula and then return to the oven for another 5 minutes until golden and crispy. Remove from the oven and set aside.
- When the zucchini is soft and sweet,add the chicken stock and bring to a simmer. Simmer for 5 minutes and then turn the heat off. Stir in the basil and puree immediately with a stick blender or transfer to a standing blender. Check for seasoning and adjust with salt.
- Divide the soup in bowls and top with croutons,extra parmesan cheese,a drizzle of olive oil and a little lemon zest and juice.
Serves 4
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