Zucchini Basil Soup

Ina Garten Make It Ahead

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Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté over medium-low heat for 8 to 10 minutes, until translucent but not browned.

Step 2

Add the garlic and cook for one minute. Add the zucchini, nutmeg, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper and sauté for 5 to 10 minutes, until the zucchini is tender.

Step 3

Add the wine, chicken stock, and basil, bring it to a boil, lower the heat, and simmer uncovered for 30 minutes, until the zucchini is very tender.

Step 4

Pass the soup through a food mill fitted with the coarsest blade (you can also use an immersion or regular blender but the soup will have less texture). Return to the pot and bring to a simmer. Off the heat, whisk in the grated Parmesan and yogurt.

Step 5

Check for seasonings and serve hot topped with a dollop of yogurt, shaved Parmesan, and a drizzle of olive oil.

Step 6

Prepare the soup without the Parmesan and yogurt, and refrigerate for up to 5 days or freeze for up to 3 months. Reheat the soup, whisk in the Parmesan and yogurt, and serve.