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–+ servings
Zucchini Soup 1

Creamy Zucchini Basil Soup

This velvety, comforting zucchini soup transforms simple garden ingredients into a luxurious dish that's perfect for crisp autumn evenings. Ready in just 40 minutes with minimal prep work, it delivers restaurant-worthy flavor while helping you use up that surplus summer squash.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup, Starter
Cuisine American, Vegetarian
Servings 4 servings
Calories 175 kcal

Equipment

  • Large Pot
  • Immersion Blender or Regular Blender

Ingredients
  

Main Ingredients

  • 2 pounds zucchini about 4-5 medium, chopped into chunks
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth low-sodium preferred
  • 1/2 cup fresh basil leaves loosely packed
  • 1/2 cup heavy cream substitute coconut cream for dairy-free option
  • 1 teaspoon lemon zest
  • salt and freshly ground black pepper to taste

Optional Garnishes

  • sour cream
  • toasted pine nuts
  • extra basil leaves for garnish
  • olive oil for drizzling

Instructions
 

  • Wash the zucchini thoroughly and trim off the ends. Chop into 1-inch chunks. No need to peel unless the skin is particularly tough.
  • Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4-5 minutes.
  • Add minced garlic and cook for another 30 seconds until fragrant.
  • Add the chopped zucchini to the pot and stir to coat with oil. Cook for 2-3 minutes.
  • Pour in the vegetable broth. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the zucchini is very tender.
  • Add fresh basil leaves to the pot and remove from heat. Let the mixture cool slightly (for safety when blending).
  • Using an immersion blender, puree the soup until smooth and velvety. If using a regular blender, carefully transfer batches, leaving space for steam to escape.
  • Return the soup to low heat and stir in the heavy cream and lemon zest. Heat gently without boiling.
  • Taste and adjust seasoning with salt and freshly ground black pepper.
  • Serve hot, garnished with optional toppings like a swirl of sour cream, toasted pine nuts, fresh basil leaves, or a drizzle of olive oil.

Notes

For best results, don't rush the onion-softening step—properly softened onions provide a sweet foundation that balances the delicate flavor of zucchini.
The green zucchini skin adds beautiful color flecks to your finished soup, so unless you're aiming for a perfectly smooth white soup, leave it on!
When freezing, omit the cream and add it fresh when reheating for the best texture.
This soup keeps in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Calories: 175kcalCarbohydrates: 9gProtein: 3gFat: 14gSaturated Fat: 6gSodium: 390mgPotassium: 456mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 35mgCalcium: 8mgIron: 5mg
Keyword Zucchini Soup, Creamy Soup, Summer Squash, Basil Soup, Vegetable Soup
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