Zucchini, Leek, and Pea Soup with Crispy Prosciutto
By Claudia CatalanoPublished on September 23, 2025
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
4 thin slices prosciutto (2 ounces)3 zucchini (8 to 10 ounces each), trimmed and halved lengthwise1 leek (8 ounces), white and light-green part only, halved lengthwise and washed thoroughly3 tablespoons extra-virgin olive oil 3 garlic cloves, peeled¾ teaspoon table salt, divided¼ teaspoon pepper 1½ cups frozen peas, thawed, divided½ cup fresh basil leaves plus 2 tablespoons chopped fresh basil1 teaspoon grated lemon zest, plus lemon wedges for serving4 cups chicken broth, warmed, divided
Before You Begin
Use a microwave to quickly heat up the broth without dirtying a pot. When choosing zucchini, opt for those of medium size—anything larger than 10 ounces will have too many seeds and result in a watery soup. Be sure to wash the halved leek thoroughly to remove dirt and sand that’s often trapped between the layers.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Arrange 4 thin slices prosciutto in single layer on sheet and bake until dry and crisp, 8 to 12 minutes. Transfer prosciutto to paper towel–lined plate and set aside to cool. Discard parchment. Once cool, crumble prosciutto into bite-size pieces.
- Line now-empty sheet with aluminum foil. Toss 3 (8- to 10-ounce) trimmed and halved zucchini; the white and light-green part of one halved, washed leek; 3 tablespoons extra-virgin olive oil; 3 peeled garlic cloves; ¼ teaspoon table salt; and ¼ teaspoon pepper together on sheet, then arrange vegetables into even layer, cut sides up. Roast until vegetables are tender and slightly browned, about 25 minutes.
- Transfer roasted vegetables and garlic to blender. Add remaining ½ teaspoon salt, 1 cup thawed frozen peas, ½ cup fresh basil leaves, 1 teaspoon grated lemon zest, and 1 cup warmed chicken broth and blend until smooth, about 2 minutes. Transfer soup to saucepan and stir in remaining 3 cups warmed chicken broth. Season with salt and pepper to taste. Transfer to serving bowls and garnish with remaining ½ cup thawed frozen peas, 2 tablespoons chopped fresh basil, and crumbled crispy prosciutto. Serve.
Time
55 minutesYield
Serves 4 to 6Ingredients
4 thin slices prosciutto (2 ounces)
3 zucchini (8 to 10 ounces each), trimmed and halved lengthwise
1 leek (8 ounces), white and light-green part only, halved lengthwise and washed thoroughly
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
¾ teaspoon table salt, divided
¼ teaspoon pepper
1½ cups frozen peas, thawed, divided
½ cup fresh basil leaves plus 2 tablespoons chopped fresh basil
1 teaspoon grated lemon zest, plus lemon wedges for serving
4 cups chicken broth, warmed, divided
Ingredients
4 thin slices prosciutto (2 ounces)
3 zucchini (8 to 10 ounces each), trimmed and halved lengthwise
1 leek (8 ounces), white and light-green part only, halved lengthwise and washed thoroughly
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
¾ teaspoon table salt, divided
¼ teaspoon pepper
1½ cups frozen peas, thawed, divided
½ cup fresh basil leaves plus 2 tablespoons chopped fresh basil
1 teaspoon grated lemon zest, plus lemon wedges for serving
4 cups chicken broth, warmed, divided
Ingredients
4 thin slices prosciutto (2 ounces)
3 zucchini (8 to 10 ounces each), trimmed and halved lengthwise
1 leek (8 ounces), white and light-green part only, halved lengthwise and washed thoroughly
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
¾ teaspoon table salt, divided
¼ teaspoon pepper
1½ cups frozen peas, thawed, divided
½ cup fresh basil leaves plus 2 tablespoons chopped fresh basil
1 teaspoon grated lemon zest, plus lemon wedges for serving
4 cups chicken broth, warmed, divided
Why This Recipe Works
Forget the chopping and simmering and let the oven and blender do all the work for this simple yet full-bodied soup. First, use the sheet pan to transform sliced prosciutto into a crispy garnish. (Watch closely because it burns easily.) Then, roast halved zucchini and leeks with a few cloves of garlic, and blend with hot broth and thawed frozen peas. The addition of basil and lemon zest rounds out the flavors and makes this pretty green puree sing.
Before You Begin
Use a microwave to quickly heat up the broth without dirtying a pot. When choosing zucchini, opt for those of medium size—anything larger than 10 ounces will have too many seeds and result in a watery soup. Be sure to wash the halved leek thoroughly to remove dirt and sand that’s often trapped between the layers.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Arrange 4 thin slices prosciutto in single layer on sheet and bake until dry and crisp, 8 to 12 minutes. Transfer prosciutto to paper towel–lined plate and set aside to cool. Discard parchment. Once cool, crumble prosciutto into bite-size pieces.
- Line now-empty sheet with aluminum foil. Toss 3 (8- to 10-ounce) trimmed and halved zucchini; the white and light-green part of one halved, washed leek; 3 tablespoons extra-virgin olive oil; 3 peeled garlic cloves; ¼ teaspoon table salt; and ¼ teaspoon pepper together on sheet, then arrange vegetables into even layer, cut sides up. Roast until vegetables are tender and slightly browned, about 25 minutes.
- Transfer roasted vegetables and garlic to blender. Add remaining ½ teaspoon salt, 1 cup thawed frozen peas, ½ cup fresh basil leaves, 1 teaspoon grated lemon zest, and 1 cup warmed chicken broth and blend until smooth, about 2 minutes. Transfer soup to saucepan and stir in remaining 3 cups warmed chicken broth. Season with salt and pepper to taste. Transfer to serving bowls and garnish with remaining ½ cup thawed frozen peas, 2 tablespoons chopped fresh basil, and crumbled crispy prosciutto. Serve.
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