There were a few more familiar items in my first Sarvodaya Farms box.  One of which was a ton of zucchini.  I will admit that getting so much zucchini all the time has sort of decreased my like of zucchini.  I’m just kind of sick of it!  But that just means I get to try a little harder to make it into something that excites me.  This time I felt like it was going to be a hearty, creamy, vegan soup.

Zucchini still life - Zucchini Basil Soup

So technically they weren’t all zucchini but there were a lot of them.

Roasted zucchini - Zucchini Basil Soup

I chose to roast the zucchini first because I wanted it to have a nice deep flavor and also because I was cooking a bunch of other stuff on the stove top and having the oven take care of these guys for me was efficient.

Onions celery garlic - Zucchini Basil Soup

Soup often starts with aromatic veggies like onion, garlic, celery, peppers, etc. and I often use some combination of these depending on what I happen to have in the fridge.

Toasted Pine Nuts - Zucchini Basil Soup

I like to call pine nuts nature’s plant based butter substitute. I toasted them for this recipe so that when they were pureed with the soup, it would give it that browned butter flavor.

A veggie puree is a great way to make use of veggies that you aren’t fully sure what to do with.  You don’t even have to get this fancy with it to create a satisfying hearty soup.  Have fun and play around with it!

Delightful Recipe

Serves 6


  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 2 stalks of celery, chopped
  • 3 lbs of zucchini, sliced into evenly sized pieces
  • ⅓ cup + 2 TBS pine nuts
  • 4 cups of veggie stock
  • ¼ cup of chopped basil
  • Preheat oven to 425 degrees F
  • Toss sliced zucchini in a bowl with olive oil and salt to coat.  Turn the zucchini out onto a baking sheet and roast in the oven for about 20-30 minutes or until they are soft with a littel brown on the edges.
  • Heat oil on a medium high heat and add the onions, celery and garlic until they are starting to brown and caramelize a bit.
  • Add the roasted zucchini to the pot and the veggie stock.  Bring it up to a boil.
  • Meanwhile, take ⅓ cup of the pine nuts and ⅔ cup of water and blend them in a high powered blender until it is smooth and creamy.  
  • Once the zucchini mixture comes up to a boil, add the basil and then either in the blender, blend the zucchini basil mixture in batches until the whole thing is pureed or you can use an emersion blender if you have one and add in the pine nut cream and blend it all together.  
  • Garnish with toasted pine nuts and some chopped basil.

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