Go Back
Overhead view of pale green-gold pureed soup in a white bowl with an olive oil swirl, grated Parmigiano and torn basil

Passato di Verdura: Silky Pureed Italian Vegetable Soup

A smooth Italian vegetable soup of potato, carrot, zucchini and peas, simmered for 25 minutes and blended. Serves 4 and freezes for up to 3 months.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 275
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tbsp extra virgin olive oil plus 1 tbsp for serving
  • 150 g yellow onion finely chopped
  • 100 g celery stalks finely chopped
  • 200 g carrots peeled, diced 1 cm
  • 300 g Yukon Gold potatoes peeled, cut into 2 cm pieces
  • 300 g zucchini cut into 2 cm pieces
  • 150 g frozen peas no need to thaw
  • 1.2 l water
  • 1 1/4 tsp fine sea salt divided
  • 1 piece Parmigiano Reggiano rind (about 30 g); optional
To serve
  • 40 g Parmigiano Reggiano finely grated
  • 6 fresh basil leaves torn
  • black pepper to taste; freshly ground

Method
 

  1. Prep the vegetables as listed. Heat 2 tbsp olive oil in a 5-quart / 4.7 L heavy-bottomed pot over medium-low heat. Add the onion, celery and carrot with a pinch of salt and cook for 8 minutes, stirring often, until the onion is translucent and nothing has browned.
  2. Stir in the potatoes and zucchini and cook for 2 minutes. Add the water, the remaining salt and the Parmigiano rind if using. Bring to a boil over high heat, about 5 minutes, then lower to a gentle simmer, partly cover, and cook for 25 minutes. Add the frozen peas for the last 5 minutes. The potato is ready when it breaks apart against the side of the pot.
  3. Remove the rind. Blend with an immersion blender for about 60 seconds until smooth, or pass the soup through a food mill with the fine disk. In a countertop blender, work in two batches, fill it only halfway and vent the lid. Longer blending turns the potato gluey. If the soup is too thick, stir in hot water 50 ml at a time until it ribbons off the spoon.
  4. Return the pot to low heat and taste, adding salt if needed. Ladle into warm bowls, drizzle with the remaining 1 tbsp olive oil, then top with the grated Parmigiano, torn basil and black pepper.

Notes

  • Use a 5-quart pot so the vegetables stay covered by water while they simmer.
  • Blend for about 60 seconds only, so the potato doesn't turn gluey.
  • Salt in two stages, a pinch with the soffritto and the rest in the water, then taste after blending.
  • Leave cheese and basil off anything you plan to freeze.