Cream of zucchini soup with lemon, herb and garlic oil

Name: Cream of zucchini soup with lemon, herb and garlic oil recipe
Yield: 4
Ingredients: 50.00 ml extra virgin olive oil, plus extra, to drizzle; 100g salted butter; 4 eschalots, thinly sliced; 3 garlic cloves, thinly sliced; 50.00 ml finely chopped basil leaves; 250ml white wine; 600g zucchini, coarsely chopped, plus extra, finely chopped, to serve; 1.25l chicken; 600ml pure (thin) cream; 80g baby spinach leaves; Creme fraiche, to serve; 60ml olive oil; 40.00 ml roughly chopped flat-leaf parsley; 40.00 ml roughly chopped basil; 40.00 ml roughly chopped tarragon leaves; 2 garlic cloves, crushed; Finely grated zest, juice of 1 lemon

1 rating

Cream of zucchini soup with lemon, herb, lemon & garlic oil — Ben Dearnley

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by Dominic Smith

Apr 08, 2025

"Cream of zucchini soup is one of my favourite ways to make something simple feel really luxurious." – Dominic Smith

2½ tbs extra virgin olive oil, plus extra, to drizzle
100g salted butter
4 eschalots, thinly sliced
3 garlic cloves, thinly sliced
2½ tbs finely chopped basil leaves
1 cup (250ml) dry white wine
600g zucchini, coarsely chopped, plus extra, finely chopped, to serve
5 cups (1.25L) chicken or vegetable stock
600ml pure (thin) cream
80g baby spinach leaves
Creme fraiche, to serve

Lemon, herb and garlic oil

¼ cup (60ml) extra virgin olive oil
2 tbs roughly chopped flat-leaf parsley
2 tbs roughly chopped basil
2 tbs roughly chopped tarragon leaves
2 garlic cloves, crushed
Finely grated zest, juice of 1 lemon

Method

1.

To make lemon, herb & garlic oil, place all ingredients in a medium bowl, season to taste and stir well to combine. Stand at room temperature until ready to serve, for flavours to develop.
2.

Meanwhile, to make soup, heat oil and butter in a large saucepan over high heat. Add eschalot, garlic and thyme, season to taste and cook, stirring occasionally, for 4-5 minutes or until eschalots are soft.
3.

Add wine and cook for 3-5 minutes until reduced and syrupy. Add zucchini and stir until coated in wine mixture. Cook, stirring frequently, for 5-6 minutes, until zucchini begins to soften.
4.

Add stock and cream, and bring to the boil. Reduce heat to low and simmer for 25-30 minutes, until reduced by one-quarter. Season to taste. Transfer to a heatproof blender with the baby spinach and, with the steam cap on, whiz (in batches, if necessary) until smooth and combined. Season to taste.
5.

To serve, divide soup among bowls, scatter over extra finely chopped zucchini, and drizzle over lemon, herb & garlic oil and creme fraiche.

Review 1

Recipe Notes

Store lemon, herb & garlic oil in an airtight container or jar for up to 2 weeks. It may discolour slightly but the flavour will get better over this period of time.