Martine Bertin-PetersonProvencal RecipesSoupTaste

Late Summer Soup: Zucchini and Basil Velouté

Zucchini, that late summer garden staple is just about ready to pick – or to buy at market. We all know zucchini in its tried and true forms – zucchini bread, grilled zucchini, fried zucchini, zucchini “spaghetti” (created with the recent “hot gadget”, the spiralizer) and for the very ambitious, stuffed zucchini blossoms.

I wondered if zucchini could make a more formal appearance, something appropriate for a summer evening dinner party on the patio, under the stars. After a bit of experimentation, I came up with this delicious and elegant zucchini and basil veloute.

This recipe for Zucchini, Basil Velouté is suitable for even the most novice of cooks. As there are only a few ingredients, small, sweet zucchini and fresh basil are key. I like to serve this soup chilled with a dollop of creme fraiche and snipped basil on top.You could add croutons or diced zucchini instead. Not counting calories? Add a cup of half and half to the chilled soup before serving. The bright green color and luscious texture make this a lovely starter for a dinner party or a family meal.

Zucchini Basil Veloute Soup Recipe

Zucchini and Basil Velouté

This soup is simple to make and an interesting way to prepare your late season zucchini harvest.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine French
Servings 4 people


  • 2 tablespoons olive oil
  • 2 Onions peeled and cut into thin half moons
  • 2 pounds Zucchini unpeeled and cut into a small dice
  • 1 large Russet Potato cut into small dice
  • 1 quart Chicken stock preferably homemade (or substitute vegetable stock)
  • 1 bunch fresh basil leaves
  • to taste Salt and Pepper
  • for garnish Crème fraiche


  • In a stockpot over low heat, warm the oil and sweat the onions covered, until softened and translucent, about 3-5 minutes.
  • Add the zucchini, potato and stock and simmer, covered, for about 15-20 minutes or until the vegetables are soft and cooked through.
  • Roughly chop the basil and add it to the soup.
  • Puree in a blender or with an immersion blender until smooth and velvety.
  • Taste and season with salt and pepper.
  • Add a dollop of crème fraîche just before serving.
  • May be served warm or chilled.
    Zucchini Basil Veloute Soup Recipe
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Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.


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    June 23, 2018 at 7:26 am — Reply

    Sounds delightful, Martine! I have been working on a very different style of zucchini soup to emulate one I had in a Paris bistro. I think that zucchini are underrated!

    • blank
      June 23, 2018 at 7:56 am — Reply

      Thanks David I think you and Martine would be a culinary force in the kitchen.

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