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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 mins
Cook Time 30 mins
Total Time 40 mins
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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