Summer Zucchini Soup (No Cream!) | Italian Vellutata Recipe
A silky summer zucchini soup made without cream! This authentic Italian vellutata uses just zucchini, onion, olive oil, and chili—perfect as a light summer soup or pasta sauce. Ready in 30 minutes!
Ingredients
- 4 large zucchini 4 large = about 1 kg (2.2 pounds)
- 1 large onion spring onion or your choice; 1 large = about 400 g
- 4 tbsp olive oil
- 2 tsp fine salt or to taste
- ¾ cup water
- ground chili pepper to taste
Instructions
- Cut zucchini and onion into large pieces.
- Combine zucchini, onion, and water into a large stockpot. Add half of the salt and bring the water to simmer.
- Simmer the ingredients covered over medium-low heat for 20-40 minutes, stirring occasionally.
- As the zucchini begins to give off water and softens, roughly blend with an immersion blender (optional). Continue cooking until zucchini and onion are soft and tender.
- Remove the pot from the heat. Add the olive oil and salt and pepper to taste.
- Blend thoroughly into a creamy soup. Top with a drizzle of extra virgin olive oil, and crostini, bruschetta or croutons.
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