RCI-SP.002.0171

Puréed Zucchini Soup with Basil Oil and Ricotta

Origin: VegetarianPeriod: Traditional

Puréed Zucchini Soup with Basil Oil and Ricotta is a refined vegetarian preparation in which tender zucchini is cooked with aromatic shallots, celery, and garlic in a seasoned vegetable stock before being blended to a silky, uniform consistency. The dish is distinguished by its finishing elements: a vibrant basil oil, produced by emulsifying fresh basil leaves with extra virgin olive oil, and a dollop of creamy ricotta, which together contribute contrasting layers of herbaceous brightness and dairy richness. A restrained use of cinnamon subtly deepens the soup's flavor profile, lending a warmth characteristic of certain Mediterranean and Middle Eastern culinary traditions. Though classified among consommés by structure of category, this preparation is more accurately a velouté-style purée rooted in traditional vegetarian cooking.

Cultural Significance

Zucchini-based soups have long been a staple of Italian and broader Mediterranean home cooking, where seasonal summer squash is prized for its mild flavor and versatility in cucina povera traditions. The pairing of basil oil as a finishing condiment reflects the influence of Ligurian culinary technique, where pestos and herb-infused oils are used to elevate simple vegetable dishes. The incorporation of ricotta as a garnish aligns with Southern Italian and Sicilian practices of enriching vegetable preparations with fresh dairy.

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Defining Characteristics

  • Blended vegetable purée
  • Herb-infused finishing oil
  • Ricotta garnish
  • Velouté-style texture
  • Mediterranean-inspired
  • Cinnamon-warmed broth

Also Known As

  • Zuppa di Zucchine con Olio al Basilico e Ricotta
  • Crème de Courgettes à l'Huile de Basilic
  • Puré de Calabacín con Aceite de Albahaca y Ricotta

Recipe

RCI-SP.002.0171.001 — Puréed Zucchini Soup with Basil Oil and Ricotta
vegetariannut-free
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped shallots, sliced celery, and minced garlic, and sauté for 4–5 minutes until softened and translucent.
5 minutes
2
Add the sliced zucchini to the pot along with a pinch of cinnamon and season with salt and freshly ground black pepper. Stir well to coat the vegetables in the aromatics and cook for 3–4 minutes.
4 minutes
3
Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and simmer uncovered for 15–18 minutes until the zucchini is completely tender.
18 minutes
4
While the soup simmers, prepare the basil oil by blending the packed fresh basil leaves with the extra virgin olive oil and a pinch of salt in a small blender or food processor until smooth. Set aside.
5 minutes
5
Remove the soup from the heat and allow it to cool slightly for a few minutes before blending. Using an immersion blender or a countertop blender, purée the soup in batches until completely smooth and silky.
5 minutes
6
Return the puréed soup to the pot and gently reheat over low heat, adjusting the seasoning with additional salt and pepper as needed.
3 minutes
7
Ladle the hot soup into warmed bowls and finish each serving with a generous dollop of fresh ricotta and a drizzle of the vibrant basil oil.

What Makes This Variant Distinct

  • Original variant
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