Zucchini, basil and parsley blend up into a bright green soup that tastes fresh and hearty at once. Uprising’s Superfood bread adds decadent croutons that make the simple soup into a meal. The bread is gluten free and has no added sugar. You’ll find yourself coming back to this tuscan inspired recipe time and time again.
3 medium zucchini
1 small onion
2 cloves garlic
1 bunch parsley
1 bunch basil
½ cup olive oil
4 cups broth of your choice
2 tbsp mascarpone
Salt and pepper to taste
4 oz pecorino cheese
3 slices Uprising bread
- Preheat the oven to 375 degrees. Cut the zucchini lengthwise and cut each zucchini again into thin half moon shapes– these will be ideal for sauteing with the onions which should be cut and half and somewhat thinly sliced. Slice the garlic as well and roughly pick the parsley and basil. Dice the Uprising bread into small cubes.
- Begin by tossing the bread cubes with olive oil, salt, and pepper and spread them onto a sheet pan. Give them a thin grating of the pecorino romano and pop them in the oven while you begin the sautee.
- Saute the garlic and onions together first, and just before they gain color you can add in the zucchini. Once the zucchini has softened, pour the broth over the whole mixture and allow it to simmer for 10 minutes.
- Check on the croutons– it’s probably about time to pull them from the oven. Then, Transfer the zucchini mixture to the pitcher of a blender, or to a pot appropriate for immersion blending and briefly saute the parsley and basil in the pan, just long enough for it to wilt. Blend the zucchini mixture along with the fried herbs and season to taste with salt and pepper. Mount the soup with the mascarpone and stir or blend again until combined.
- Top the soup with the pecorino croutons and if desired, another healthy grating of pecorino. This soup is great served warm or cold and can be made up to a day in advance.