Zucchini Basil Soup – Fresh, Creamy, and Flavorful
Zucchini Basil Soup is a vibrant and comforting dish that perfectly balances the freshness of garden vegetables with aromatic herbs. The mild sweetness of zucchini combined with the fragrant, slightly peppery notes of fresh basil creates a soup that is both light and indulgent. Each spoonful delivers a silky texture and refreshing flavor that’s perfect for a cozy lunch, a starter for dinner, or a wholesome snack.
What makes this soup so special is its simplicity and versatility. With minimal ingredients, you can craft a dish that feels both rustic and gourmet. Zucchini provides a delicate creaminess without heavy cream, while fresh basil elevates the flavor profile, making it bright and aromatic. Healthy, low in calories, and quick to prepare, Zucchini Basil Soup is ideal for those seeking a nutritious and satisfying meal that highlights the flavors of fresh vegetables.
Ingredients Needed
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Zucchini | 3 medium, chopped | 99 kcal |
| Onion | 1 medium, chopped | 45 kcal |
| Garlic | 3 cloves, minced | 15 kcal |
| Olive oil | 2 tbsp | 240 kcal |
| Vegetable broth | 4 cups | 40 kcal |
| Fresh basil | 1/4 cup, chopped | 5 kcal |
| Salt | To taste | 0 kcal |
| Black pepper | To taste | 5 kcal |
| Optional: Lemon juice | 1 tsp | 2 kcal |
Step-by-Step Cooking Instructions
1. Prepare the Vegetables
- Chop zucchini into uniform pieces.
- Chop the onion and mince the garlic.
2. Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sautéing 3–5 minutes until soft and fragrant.
3. Cook the Zucchini
- Add chopped zucchini to the pot and cook for 5–7 minutes, stirring occasionally.
4. Add Broth and Simmer
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until zucchini is tender.
5. Blend the Soup
- Use an immersion blender to puree the soup until smooth and creamy.
- Alternatively, transfer in batches to a blender and blend carefully.
6. Season and Add Basil
- Stir in chopped fresh basil. Season with salt, black pepper, and optional lemon juice.
- Simmer 2–3 minutes to allow flavors to meld.
7. Serve
- Ladle into bowls and garnish with extra basil leaves or a drizzle of olive oil. Serve hot.
Tips for Customizing the Recipe
- Creamier texture: Add a splash of coconut milk, almond milk, or cashew cream while blending.
- Boost flavor: Roast zucchini and onions before cooking for a deeper, caramelized flavor.
- Add protein: Include cooked chickpeas, lentils, or tofu for a heartier meal.
- Spice it up: Add a pinch of red pepper flakes, cayenne, or smoked paprika for heat.
- Herbs: Try thyme, oregano, or parsley along with basil for added aroma.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Protein | 3g |
| Fat | 13g |
| Carbohydrates | 7g |
| Fiber | 3g |
| Sugar | 4g |
Serving Suggestions
- Serve with whole-grain or garlic bread for a complete meal.
- Pair with a fresh green salad or roasted vegetables.
- Add a swirl of olive oil or vegan cream on top for extra richness.
- Great as a light lunch, starter for dinner, or healthy appetizer for gatherings.
Zucchini Basil Soup – Fresh, Creamy, and Flavorful
2-3
servings10
minutes20
minutes150
kcalIngredients
IngredienttQuantity
Zucchinit3 medium, chopped
Oniont1 medium, chopped
Garlict3 cloves, minced
Olive oilt2 tbsp
Vegetable brotht4 cups
Fresh basilt1/4 cup, chopped
SalttTo taste
Black peppertTo taste
Lemon juice (optional)t1 tsp
Directions
- Prepare Vegetables: Chop zucchini into uniform pieces. Chop onion and mince garlic.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 3–5 minutes until soft and fragrant.
- Cook Zucchini: Add chopped zucchini and cook 5–7 minutes, stirring occasionally.
- Add Broth & Simmer: Pour in vegetable broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until zucchini is tender.
- Blend Soup: Use an immersion blender to puree until smooth. Alternatively, blend in batches using a countertop blender.
- Season & Add Basil: Stir in chopped fresh basil. Season with salt, black pepper, and optional lemon juice. Simmer 2–3 minutes.
- Serve: Ladle into bowls and garnish with extra basil leaves or a drizzle of olive oil. Serve hot.
Recipe Video
Notes
- For a creamier texture, stir in a splash of coconut milk, almond milk, or cashew cream before serving.
Soup can be stored in the fridge for 3–4 days or frozen for up to 3 months.
FAQs
1. Can I make this soup vegan or vegetarian?
Yes! This recipe is naturally vegan and vegetarian when using vegetable broth.
2. Can I use frozen zucchini instead of fresh?
Yes, frozen zucchini works well. Reduce cooking time slightly since frozen zucchini is softer.
3. How long does Zucchini Basil Soup last in the fridge?
Store in an airtight container for 3–4 days. Reheat gently on the stove or in the microwave before serving.
4. Can I freeze this soup?
Absolutely! Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently.
5. How can I make the soup creamier?
Add a splash of coconut milk, almond milk, or cashew cream while blending for a richer texture.
Conclusion
Zucchini Basil Soup is a fresh, flavorful, and nutritious dish that captures the essence of seasonal vegetables. Its creamy texture, vibrant color, and aromatic basil make it a versatile soup suitable for any occasion. Quick to prepare, light on calories, and packed with nutrients, this soup is perfect for anyone seeking a healthy yet satisfying meal. Every spoonful brings a comforting, garden-fresh experience, making Zucchini Basil Soup a staple recipe to keep in your culinary repertoire.
