Zucchini Basil Bisque

In my little garden I planted only one zucchini plant this year.  I have learned my lesson from prior years and I made sure that I did not grow any more zucchini than I needed this season.  Everything was going fine until I realized that I have generous friends with tons of zucchini in their gardens.  Lately, I have found bags of zucchini on my front porch, bags of zucchini on my back porch, my husband comes home with zucchinis from work, my sister even secretly shoved a couple of the zucchinis in my handbag the other night when we were at at her home for dinner.  Seriously, if everyone in this world planted just one  zucchini plant in their yard I believe that we would on the way to ending world hunger…

Here is a simple recipe for Zucchini Basil Bisque for those extra zucchinis that you may have grown or have been  gifted.  It’s light, tasty and is perfect with some crusty French bread or a grilled cheese.  It’s easy to make and it tastes fabulous.  Makes about 2 quarts or 8 servings.  Enjoy! – Tessa


  • 6 c. zucchini (chopped)
  • 1/8 c. shallots (sliced)
  • 1 Tbls. butter
  • 1/4 c. fresh basil leaves packed lightly
  • 1 quart chicken stock
  • 2 tsp. ground coriander
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. mace
  • 1 tsp. cornstarch
  • 1 c. heavy cream

In a large saucepan saute the zucchini, shallots, and butter until tender, about 15-20 minutes.   Add remaining ingredients except heavy cream.  Grab an immersion blender and blend until smooth.  Cook for an additional 10 minutes and then add the heavy cream.  Cook for a few minutes more until heated through.   Taste and correct the seasoning if necessary.  Ladle into bowls or cups.  Garnish with fresh basil, zucchini threads or with finely chopped red bell peppers.