Soups · Soup

Zucchini, Ricotta & Basil Soup

A pale green zucchini soup with ricotta, dried basil and a lemon finish.

By CarbPortion · AI-assisted recipe

Vegetarian

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Prep: 15 min
Cook & rest: 25 min
Total: 40 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Zucchinidiced800 g
Oniondiced50 g
Garlicminced6 g
Olive oilSalad or cooking oil25 g
WaterDrinking water800 g
RicottaWhole milk160 g
BasilDried2 g
Lemon juiceRaw20 g
SaltTable salt4 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Soften onion in olive oil in a soup pot for 5 minutes. Add garlic and dried basil for 30 seconds.
Add zucchini, measured water, salt and pepper. Simmer for 15 minutes until the zucchini is soft.
Remove from the heat and blend with an immersion blender. Add ricotta and blend briefly until creamy.
Warm gently without boiling, add lemon juice and divide into 4 servings.

Kitchen notes

Choose cheese made with vegetarian rennet when needed.
Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 11.5 g
Fiber: 2.5 g
Carbs − fiber: 9 g
Protein: 5.8 g
Fat: 11 g
Energy: 159 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Zucchini, Ricotta & Basil Soup

For 4 servings

Vegetables

GarlicRaw6 g
OnionRaw50 g
ZucchiniRaw, with skin800 g

Fruit & berries

Lemon juiceRaw20 g

Eggs & dairy

RicottaWhole milk160 g

Oils & fats

Olive oilSalad or cooking oil25 g

Herbs & spices

BasilDried2 g
Black pepperDried, ground1 g
SaltTable salt4 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/zucchini-ricotta-basil-soup/

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