This healthy zucchini basil soup is inspired by an Epicurious recipe. It features fresh zucchini, basil, garlic, and Parmesan, served with optional olive oil fried bread.
1. In a large pot over medium-high heat, heat 3 Tbsp olive oil until shimmering, then add the diced onions. Cook the onions until they are starting to soften and become translucent, 3-5 minutes.
2. Add the chopped zucchini, garlic, salt, and pepper to the pot. Cook for 5-7 minutes until the zucchini is starting to become tender, then add the water.
3. Bring the soup to a boil over high heat, then turn down to a simmer. Cover and cook for 10-15 minutes until the zucchini is tender.
4. Carefully transfer the hot soup to a blender and add the fresh basil leaves. Blend until completely smooth. Cover to keep warm.
5. (Optional) To make the olive oil fried bread: Coat the bottom of a large skillet with a thin layer of olive oil over medium heat. Once the oil is shimmering, place the sliced bread in the pan, press lightly to coat, then flip immediately and cook until deeply golden brown, 1 to 2 minutes. Flip the bread and cook until deeply golden brown on the other side, 1 to 2 minutes more. Slice the bread in half down the middle.
6. Ladle the soup into bowls and top with a drizzle of high-quality olive oil and a generous amount of freshly grated Parmesan. Serve with olive oil fried bread on the side, if desired, and enjoy!
