08/14/2025
Creamy Basil Zucchini Soup
Are you drowning in zucchini? 🌊 My husband swore he couldn’t eat one more zucchini dish… so I had to get creative. Enter: Creamy Basil Zucchini Soup made with fresh finds from Warrenton Farmer’s Market (WFM). 🥒 If you don’t live near Warrenton, check out your local market! P.S. He went back for seconds!
2 T olive oil
2.5-3lbs zucchini (leave skins on), cut in half and sliced into half rounds(my garden)
1 onion, finely chopped (WFM:Seventh Heaven Farms)
2 cloves garlic, minced (WFM:Seventh Heaven Farms)
1 cup cashews, soaked in 1 cup water for at least 1 hour
1 t salt
½ t pepper
4 C Chicken bone broth
2 T lemon juice
3 T chopped fresh basil, shopped (WFM:Sharkawi Farms)
Fresh Soft Cheese, (WFM:Hidden Creek Farm) or ricotta cheese
Sauté the Aromatics: In a large pot, heat olive oil over medium-high heat. Add the chopped onion and sauté for 4–5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 2 minutes, until fragrant.
Cook the Zucchini: Add the sliced zucchini to the pot and sauté for 2 minutes. Pour in the chicken bone broth, then season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the zucchini is very tender.
Prepare the Cashew Cream while soup is cooking: Add cashews and soaking water to a high-speed blender. Blend until completely smooth and creamy. Set aside.
Blend the Soup: Turn off the heat. Add the lemon juice, cashew cream, and chopped basil to the pot. Stir. Use an immersion blender to blend the soup until smooth and creamy. (Alternatively, carefully transfer the soup to a blender and blend in batches.)
Serve: Ladle the soup into bowls. Top each serving with a generous dollop of ricotta cheese (or your favorite farmer’s market soft cheese) and a sprinkle of fresh basil.