Passata di Verdure

This light, silky vegetable soup is fresh-tasting, gently sweet, and bright with basil. Zucchini, tomato, onion, and carrot blend into a smooth, comforting bowl that feels wholesome yet elegant.

Nutrition · per serving

109kcal

3.2gProtein

14.3gCarbs

4.7gFat

3.8gFiber

2 servings

Ingredients

9 items

Base di verdure

olive oil10 ml

onion, finely chopped100 g

carrot, peeled and thinly sliced100 g

zucchini, sliced250 g

ripe tomatoes, chopped250 g

vegetable broth500 ml

fine salt4 g

black pepper1 g

Finitura al basilico

fresh basil leaves10 g

Tips

•For an even smoother texture, pass the blended soup through a fine sieve, though this is optional.
•Use very ripe tomatoes for the best natural sweetness and color.
•Serve with a slice of toasted wholegrain bread if you want a more filling meal, though this will change the nutrition and low-fat profile slightly.
•If the tomatoes are very acidic, simmer 1-2 minutes longer after blending to round out the flavor.

Steps

1
Prepare the vegetables: finely chop the onion, peel and thinly slice the carrot, slice the zucchini, chop the tomatoes, and pick the basil leaves. Keeping the carrot thin helps it soften quickly so the soup stays within the 30-minute time limit.
100 g onion, finely chopped100 g carrot, peeled and thinly sliced250 g zucchini, sliced250 g ripe tomatoes, chopped10 g fresh basil leaves
2
Heat the olive oil in a medium saucepan over medium heat. Add the onion and carrot with a small pinch of the salt, and cook for 4-5 minutes, stirring often, until the onion is soft and translucent but not browned. Gentle sweating builds sweetness without adding heaviness.
10 ml olive oil100 g onion, finely chopped100 g carrot, peeled and thinly sliced4 g fine salt
3
Add the zucchini and tomatoes, stir well, and cook for 3 minutes until the tomatoes start to break down and the zucchini loses its raw look.
250 g zucchini, sliced250 g ripe tomatoes, chopped
4
Pour in the vegetable broth and add the remaining salt and the black pepper. Bring to a boil, then lower to a lively simmer and cook for 12 minutes, or until the carrots are fully tender when pierced with a knife.
500 ml vegetable broth4 g fine salt1 g black pepper
5
Add most of the basil, reserving a few leaves for serving, and blend the soup until completely smooth using an immersion blender or carefully in a jug blender. If needed, add a splash of hot water to loosen it to a light, silky consistency.
10 g fresh basil leaves
6
Taste and adjust seasoning if needed, then ladle into warm bowls. Garnish with the reserved basil and serve immediately.
10 g fresh basil leaves

Origin & History

Passata di verdure is part of the broad Italian tradition of simple vegetable soups and purees made from seasonal produce and olive oil. Home cooks across Italy prepare light blended soups like this as everyday comfort food, especially when fresh summer vegetables such as zucchini, tomato, and basil are abundant.

italian soup zucchini vegan lowfat basil blended

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Prepare the vegetables: finely chop the onion, peel and thinly slice the carrot, slice the zucchini, chop the tomatoes, and pick the basil leaves. Keeping the carrot thin helps it soften quickly so the soup stays within the 30-minute time limit.

100 g onion, finely chopped100 g carrot, peeled and thinly sliced250 g zucchini, sliced250 g ripe tomatoes, chopped10 g fresh basil leaves

Heat the olive oil in a medium saucepan over medium heat. Add the onion and carrot with a small pinch of the salt, and cook for 4-5 minutes, stirring often, until the onion is soft and translucent but not browned. Gentle sweating builds sweetness without adding heaviness.

10 ml olive oil100 g onion, finely chopped100 g carrot, peeled and thinly sliced4 g fine salt

Add the zucchini and tomatoes, stir well, and cook for 3 minutes until the tomatoes start to break down and the zucchini loses its raw look.

250 g zucchini, sliced250 g ripe tomatoes, chopped

Pour in the vegetable broth and add the remaining salt and the black pepper. Bring to a boil, then lower to a lively simmer and cook for 12 minutes, or until the carrots are fully tender when pierced with a knife.

500 ml vegetable broth4 g fine salt1 g black pepper

Add most of the basil, reserving a few leaves for serving, and blend the soup until completely smooth using an immersion blender or carefully in a jug blender. If needed, add a splash of hot water to loosen it to a light, silky consistency.

10 g fresh basil leaves

Taste and adjust seasoning if needed, then ladle into warm bowls. Garnish with the reserved basil and serve immediately.

10 g fresh basil leaves

Origin & History