A flavorful, healthy Zucchini Basil Soup, with luscious smooth texture. Keep it vegan or swirl in a little yogurt at the end. Easy and fast!Quick and delicious Zucchini Basil Soup, can be made in 20 minutes flat!

Quick Healthy Luscious Zucchini Basil Soup, can be made in 20 minutes flat! | www.feastingathome.com

There is no charm equal to tenderness of heart. ~ Jane Austen~

Do you have a few stray zucchini hiding in your fridge that you’ve been putting off using? We did, and this is what became of them last night.

This simple, fast and healthy recipe for Zucchini Basil Soup requires very few ingredients and can made in 20 minutes flat. It’s vegan and full-flavored, my favorite kind of recipe. Try it with basil–  or for adventurous palates, try it with fresh mint –a unique, delicious twist.

Keep it vegan, or for heartier appetites, swirl in a little  plain Greek yogurt or sour cream at the end. You could also top with crunchy croutons. The zucchini gives the soup a luscious silky quality that is really pleasant on the palate.  Serve it with crusty bread and a salad….and dinner is ready!

For more inspiration, here are few more Zucchini recipes to try: Zucchini Hummus, Rustic Zucchini Tian, and Zucchini Fritters

 

Quick Healthy Luscious Zucchini Basil Soup, can be made in 20 minutes flat! | www.feastingathome.com

Quick Healthy Luscious Zucchini Basil Soup, can be made in 20 minutes flat! | www.feastingathome.com

Quick Healthy Luscious Zucchini Basil Soup, can be made in 20 minutes flat! | www.feastingathome.com

Quick Healthy Luscious Zucchini Basil Soup, can be made in 20 minutes flat! | www.feastingathome.com

Quick Healthy Luscious Zucchini Basil Soup, can be made in 20 minutes flat! | www.feastingathome.com

 

For more of my favorite Zucchini Recipes….. try these!

 

 

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Zucchini Basil soup


Description

A flavorful, healthy Zucchini Basil Soup, with luscious smooth texture. Keep it vegan or swirl in a little yogurt at the end. Easy and fast!


Ingredients

Scale
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 4 garlic cloves
  • 1 ½ pounds sliced zucchini ( about 3 med-large zucchini)
  • 2 cups water or veggie stock
  • ¾ tsp salt, more to taste
  • cracked pepper to taste
  • ½ tsp white vinegar
  • 1 cup fresh basil leaves, packed, plus more for garnish ( or sub fresh mint, or cilantro)
  • garnish: plain yogurt or sour cream ( optional)

Instructions

  1. In a medium pot, heat oil over med-high heat. Add onion and saute for 2-3 minutes until just tender.
  2. Add chopped garlic, turn heat to medium low, and continue sauteeing for 3-4 minutes, until garlic is fragrant and golden.
  3. Add sliced zucchini and water ( or stock), salt and pepper.
  4. Bring to a simmer over high heat, cover, turn heat down to med-low, and simmer 15 minutes, giving a stir halfway through.
  5. After 15 minutes check to see that zucchini is translucent and fork tender.
  6. Blend in batches until very smooth,adding the fresh basil directly into the blender with the soup–being careful to cover blender lid with a kitchen towel, holding down firmly, to prevent a blender explosion. See note.
  7. Return to the pot. Stir in vinegar, adjust salt if necessary.
  8. Serve in bowls, garnish with basil ribbons. For extra richness add a swirl of plain yogurt, or sour cream,
  9. NOTE: Always be careful blending hot soup in a blender, fill only halfway full and start on lowest speed, increasing gradually. Hold lid down as hard as you can with a kitchen towel.

Nutrition

  • Serving Size: Without yogurt
  • Calories: 200
  • Sugar: 6.9 g
  • Sodium: 880.6 mg
  • Fat: 14.3 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 18 g
  • Fiber: 3.3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: zucchini basil soup, zucchini soup, zucchini soup recipes, vegan zucchini soup

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Comments

  1. Great recipe to use up some flagging basil and aging zucchini, yet all the flavors were bright and delicious. True confession – we topped our bowls with freshly cooked pastured bacon bits and a drizzle of the fat. Yum. Thank you! Two thumbs up from my husband and I.

  2. I stumbled upon this recipe, looking for fun ways to use my basil plant. I substituted chicken stock for the water but left everything else as written. Loved! My husband and i are quite tired of zucchini in our meals and this was amazing and doesnt taste like it at all. What a great way to eat a healthy vegetable. He asks for it about every other week which is saying a lot. Thank you!

  3. I was desperate for a new way to use my abundance of basil and discovered this recipe.
    I used a litre of vegetable stock and 4 courgettes and about 6 cups of basil, with a splash of extra vinegar.
    It was divine!
    I served it with cheesy baguette so did not add yoghurt or cream to the recipe.
    The soup was basil…with extra flavour.
    Will definitely make again 👍😊

  4. Going to freeze here tonight so gotta do something with all my abundance of basil and zucchini. Anyone tried this with chicken stock?

  5. Can not wait to try this. Two items that are growing like crazy in my garden, and not well loved by my family. This might be just the ticket!

  6. Thank you for posting this recipe AND for your note about using blender with hot soup. Got to be careful using my immersion blender too. The reminder note will trigger my memory and make me slow down.

  7. This was delicious! Light and healthy, and simple to make. We loved it and had the small bit that was leftover as a sauce on a bowl of quinoa the next night. I randomly searched basil and zucchini because we happened to have a lot of both. I’m so glad I stumbed on your recipe, and I look forward to making it again. Sending the link to my sister 🙂

  8. Hi Sylvia – thanks for another winner! I love love love your blog, your recipes, and especially their adaptability. I use something from your site at least a couple of times a week. Just wondering about this one… Do you think the finished product would freeze well? I have zucchini and basil coming out of my ears here in south GA right now and would love to put this soup up as a way to preserve some of that summer freshness. I was thinking the soup may freeze better as a finished product than the vegetables and herbs would independently. (Also, this is dang delicious… I CRAVE IT… so I know it will want more after all the summer harvest is done!) Thanks for all your inspiration and assistance.

  9. sylvia. my love. I re-interpreted your wonderful recipe with the green flourescent life that flourishes from my celery stalk.
    Magnifique’ xo

  10. This is delicious soup! I make it when I have enough old vegetables in my freezer bag to make veggie stock. We love it with some Zatar sprinkled on top. Thanks for this recipe !

  11. The best zucchini soup that I’ve made. Thank you so much for all your recipes and beautiful website.

  12. I crave this! I crave it all the time! One of my favorite soups! I’ve broght it to friends house as an app, and everyone who’s had it adores it! So easy!

  13. Great recipe Sylvia, I just made it last night using my lovely farmers market zucchini. Your recipes are always a hit in our house. . Thank you

  14. Hi Sylvia,
    It brought a smile to my face when I found this recipe. I was looking for a salmon recipe but thought I would look around for ideas for zucchini. My garden is swimming with zucchini this summer. I’ve had it steamed, stuffed, in an omelet, as a bread, and as a zucchini and egg dumpling. I hadn’t thought of as a soup. This is really a simple recipe and it came out quite flavorful. I hope your garden is thriving. I am looking forward to trying that Moqueca fish stew you had posted earlier. I am waiting for my peppers and tomatoes to ripen.

    1. Glad you enjoyed the soup! Simple, but good flavor I think. Hope you having a beautiful summer Terry and enjoying all the bounties of your garden- sounds dreamy.

  15. Thank you so much for sharing this recipe! I just wanted to say that I made this soup the other day (with all those stray zucchinis sitting in my fridge) and it was soooo delicious that I just had to go out and buy more zucchinis so that I could make more. I just recently stumbled onto your website, but I’ve been hooked ever since! The recipes are so yummy and the instructions are easy to follow. Thank you again for helping to provide my family with delicious, wholesome, home cooked meals! Cheers!

    1. Jenny, thank you so much for your kind words. So very appreciated…and I’m glad you liked the soup!! All the best and thanks for following along!!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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