Zucchini basil soup from Make It Ahead: A Barefoot Contessa Cookbook (page 47) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on April 16, 2026

    My husband will only eat Zucchini if he doesn’t know it’s there, so I really appreciate this soup! The flavor is simple, but round and rich with the parm, and fresh with all the basil. I pureed with a stick blender until it was just blended, with no chunks of squash left. Will definitely make again!

  • averythingcooks on September 01, 2023

    An update: I think that the bowl of this soup I just had from the freezer was definitely better compared to when it was freshly made.

  • averythingcooks on August 18, 2023

    We both agree that the result here is like a broccoli cheese soup but not quite as good. It does make good use of garden zucchini & basil but I'm not sure that I would actually purchase zucchini specifically to make it. I used the immersion blender (even though I have a food mill) because I was positive I wanted less texture than Ina wants. I cut it in 1/2 and froze 2 portions right away, leaving 1 in the fridge to test re: "better on day 2".

  • cpandrew on July 30, 2023

    Best made the night before— the flavors seemed much brighter the next day. Be sure to serve with black pepper on the table. Half our dinner guests added-half of us didn’t.

  • breakthroughc on August 06, 2022

    I liked this okay as a hot soup, but really like it as a chilled soup. I have had the leftovers for lunch the last few days. This is thicker more luscious soup than most zucchini soup recipes. As a chilled soup it needs additional thinning. I have been stirring a spoonful of half and half in, but water or milk would work too. Instead of the nutmeg, I might try cumin and coriander next time. With a garden overflowing with zucchini I will make again.

  • anya_sf on January 27, 2019

    I didn't make it ahead, but did have leftovers, which still tasted great. I used an immersion blender because it's easier than a food mill. The texture was good - fairly thick, but not heavy tasting. I omitted the red pepper flakes because my son doesn't like spicy. Very tasty!

  • mharriman on May 09, 2018

    Luscious! I don’t own a food mill, so I just pureed the soup in batches and added two percent Fage brand plain yogurt and Parmigiano Reggiano cheese at the end. I didn’t miss the recommended texture. The drizzle of olive oil and shaved cheese are a nice garnish. Delicious! My husband remarked: This is a keeper! Served with a fresh baguette/ butter. From start to finish (including chopping zucchini, onion, garlic) only took an hour to make, and I’ll bet it tastes even better the second day, as most soups do.

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