Extra shredded zucchini and a summer soup article the in Washington Post food section combined together for this fabulous blend of fresh summer flavors in this Summer Primavera Soup. With delightfully fresh veggies from the farmer’s market , or your own garden, and aromatic hints of fresh basil this is a soup perfect for a slow change of pace. Stop and don’t forget to enjoy summer veggies at their height of freshness. This could be made during the fall and winter soup months too provided that your local market has the goods. We know buying local is the best, but zucchini wouldn’t be growing around here then.
Now, I know primavera refers to spring in Italian and most dishes labeled that include a pasta served with a creamy sauce and spring vegetables. That said, Zuppa Estiva (summer soup) may be less familiar than even Zuppa di Verdure estive (summer vegetable soup). Who’s going to recognize that? Any way, Summer Primavera Soup encompasses the vibrancy of both seasons! Let’s celebrate that!
I have a delicious Broccoli Cheddar Soup recipe on the blog which is fabulous also. (Don’t forget to clink on its link to Pin and share. I used its base to begin this recipe and went from there to create this masterpiece. Start by sautéing the zucchini, carrots, and onions in the olive oil.
Remove from the pan to a bowl on the side. Melt butter in the same pan. Whisk in the flour and allow it to bubble a bit. Whisk in milk or half an half, depending on your level of thickness desired, along with the vegetable broth. The broth should thicken a bit. Add in the sautéed vegetables. Bring to a light boil over low heat, stirring frequently. Stir in the basil chiffonade and simmer for a few more minutes so the flavor immerses itself in the soup. Garnish with some grated Parmigianno-Reggiano cheese with a little extra basil chiffonade. A crusty baguette on the side would make this perfect! Get that at your farmer’s market, too!
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Cook time:
Total time:
Serves: 6 servings
- 2 T. Extra Virgin Olive Oil
- ⅓ c. red onion, finely diced
- ½ c. shredded carrots
- 2 c. shredded zucchini
- 4 T. butter
- ¼ c. flour
- 2 c. milk or half and half
- 2 c. vegetable broth
- ¼ c basil chiffonade
- freshly ground black pepper and salt, if desired
- Garnish:
- Parmigiano-Reggiano cheese, shredded
- basil chiffonade
- Sauté onion and carrots in olive oil until onions are translucent.
- In a Dutch Oven, or similar pot, melt butter; whisk in flour until smooth.
- Whisk in half and half and vegetable broth. Stir until slightly thickened.
- Garnish with shredded Parmigiano-Reggiano cheese and a touch more basil chiffonade.
