Have an abundance of Zucchini? This flavorful, luscious Zucchini Soup is infused with basil and garlic and has a lovely flavor with the silliest texture. Keep it vegan, or swirl in some yogurt at the end for extra creaminess. Quick and easy! Gluten Free.
There is no charm equal to tenderness of heart.
Jane Austen
This quick an easy Zucchini Soup recipe requires very few ingredients and can made in 20 minutes flat. It’s vegan and full-flavored, my favorite kind of recipe. Infused with basil it’s the perfect soup for the end of summer and a great way to use up all your zucchini!
Keep it vegan, or for heartier appetites, swirl in a little plain Greek yogurt or sour cream at the end. Yes, you can use vegan yogurt, of course! You could also top with crunchy croutons, or parmesan. 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 a few more Zucchini recipes to try: Zucchini Hummus, Rustic Zucchini Tian, and Zucchini Fritters
Table of Contents
Zucchini Soup Ingredients
- Onion– Use yellow onion, white onion, or leeks if you have them!
- Olive oil– Just a little for sauteing. It adds richness and a hint of fruity flavor. for extra richness fell free to use butter or ghee.
- Garlic cloves– cloves of garlic add depth and richness to the soup with its aromatic and slightly spicy nature.
- Zucchini– The star ingredient of the soup, it gives the soup a luscious and smooth texture. When cooked, zucchini becomes tender and adds a mild, slightly sweet flavor.
- Water or vegetable stock – Provides the liquid base for the soup. You can use plain water or vegetable broth for added flavor.
- Salt & black pepper– Adjust to taste.
- White vinegar– Adds a touch of acidity and brightness to the soup, enhancing the overall flavor. Feel free to use apple cider vinegar, white wine vinegar or lemon juice.
- Fresh basil leaves– Lend a lovely fragrance and a pop of green color to the soup. You can also substitute fresh mint or cilantro for a unique twist.
- Optional Garnishes: plain yogurt or a dollop of sour cream. You can also use vegan yogurt or vegan sour cream ( if going dairy free) , or add parmesan cheese, croutons, red pepper flakes.
See the recipe card below for a full list of ingredients and measurements.
Zucchini Soup Instructions
- Saute. In a large saucepan or Dutch oven, over medium heat, saute the onion, garlic clove, and zucchini in olive oil.
- Simmer. Add the 2 cups vegetable stock and simmer until tender. Add the basil.
- Blend. Blend with a blender or immersion blender, until silky smooth!
- Garnish with any of the optional garnishes!
Ready to serve! Store leftovers for up to 3 days in the fridge, or freeze for later!
Health Benefits of Zucchini
Zucchini, also known as courgette, is a versatile and nutritious vegetable. Here are a few health benefits of zucchini:
- Low in calories and high in nutrients: Zucchini is a low-calorie vegetable that is rich in important nutrients such as vitamin C, potassium, and manganese. It is also a good source of dietary fiber, which aids in digestion and helps maintain a healthy weight.
- Promotes healthy digestion: The high fiber content in zucchini supports healthy digestion by adding bulk to the diet and promoting regular bowel movements. It can also help prevent constipation and maintain a healthy gut.
- Rich in antioxidants: Zucchini is packed with antioxidants, including vitamin C and beta-carotene. These antioxidants help protect the body against free radicals, which can cause cell damage and contribute to chronic diseases such as heart disease and cancer.
- Supports eye health: Zucchini is a good source of lutein and zeaxanthin, two antioxidants that are beneficial for eye health. These compounds help protect the eyes from damage caused by harmful UV rays and may reduce the risk of age-related macular degeneration.
- Hydrating and aids in weight management: Zucchini has a high water content, making it hydrating and a great choice for those looking to manage their weight. The fiber content also helps promote a feeling of fullness, reducing the likelihood of overeating.
Zucchini Soup FAQS
Yes, you can make this soup up to 3 days ahead of time. Once the soup is cooked and blended, you can let it cool and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the soup. It is also good cold!
While basil adds a delicious flavor to this soup, you can experiment with other herbs such as mint, cilantro, or parsley. Each herb will give the soup a unique and refreshing twist.
You can substitute vegetable broth with chicken broth. The chicken broth will add a savory depth of flavor to the soup.
Yes, freeze zucchini soup in a quart mason jar (with one-inch headroom for expansion) for up to 6 months. Thaw in the fridge overnight and reheat.
What to serve with Zucchini Basil Soup
Serve Zucchini Soup with crusty bread, biscuits, cheddar scones or top with croutons!
More Zucchini Recipes to Love!
Have a mountain of zucchini to use up? Don’t despair, there is so much to do with this versatile veggie!
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!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Zucchini Soup
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 cups 1x
- Category: Soup
- Method: Stove top
- Cuisine: Northwest
- Diet: Vegan
Description
A flavorful, healthy Zucchini Soup, with luscious smooth texture. Keep it vegan or swirl in a little yogurt at the end. Easy and fast!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, roughly chopped
- 1 1/2 pounds zucchini, sliced ( about 3 med-large zucchini)
- 2 cups water or veggie stock
- 3/4 tsp salt, more to taste
- cracked pepper to taste
- 1/2 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
- In a medium pot, heat oil over medium-high heat. Add onion and saute for 2-3 minutes until just tender. Add chopped garlic, turn heat to medium-low, and continue sauteeing for 3-4 minutes, until garlic is fragrant and golden.
- Add chopped zucchini and water ( or stock), salt and pepper. Bring just under a boil over high heat, cover, turn the heat down to med-low, and simmer for 15 minutes, giving a stir halfway through. Cook until zucchini is translucent and fork tender.
- Blend in batches until it is a very smooth puree, adding the fresh basil directly into the blender with the soup–being careful to cover the blender lid with a kitchen towel, holding it down firmly, to prevent a blender explosion. See note. Alternatively, use an immersion blender.
- Return the blended soup to the pot. Stir in vinegar, adjust salt if necessary.
To Serve: Garnish with basil ribbons. For extra richness, add a swirl of plain yogurt or sour cream, vegan yogurt, parmesan, or croutons.
Notes
Always be careful blending hot soup in a blender, fill only halfway full and start on the lowest speed, increasing gradually. Hold the lid down as hard as you can with a kitchen towel. Or use an immersion blender!
Nutrition
- Serving Size: 2 cups, 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
Can the zucchini basil soup be served chilled?
Yes, I don’t see why not!
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.
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!
Awesome!
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 👍😊
Glad you liked this!
Going to freeze here tonight so gotta do something with all my abundance of basil and zucchini. Anyone tried this with chicken stock?
This would be good with chicken stock!
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!
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.
Awesome Allie!
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 🙂
Awesome Nancy! Glad you liked it!
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.
I think it should freeze ok? I’d leave out the dairy until you warm it up again though.
sylvia. my love. I re-interpreted your wonderful recipe with the green flourescent life that flourishes from my celery stalk.
Magnifique’ xo
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 !
THanks so much- glad you liked it!
The best zucchini soup that I’ve made. Thank you so much for all your recipes and beautiful website.
Im so glad you liked it!
Excellent Soup ans so Easy!!
Turned out super yummy! What a lovely dish for a light dinner.
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!
Jessika- thanks so much for letting us know! Its one of my favorites too! Glad you like it. 🙂
I’ve been making this once a week and telling everyone how good and healthy it is. Thanks! 😀
Oh Thanks!!! Glad you are enjoying it and Appreciate you sharing!
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Made it and it came out quite good.. Nice simple recipe .. thanks Sylvia.
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
You are so welcome! Glad you were able to use up some zucchini!
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.
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.
So flavorful and beautiful color!! Definitely one of my favorite soup recipes
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!
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!!
This soup looks so good!! And I love that ladle, it looks like a beautiful antique!
Beautiful soup, love this combination. Perfect way to use up some zucchini when there is so much.
This looks so good that I want to make it this we! Thanks for the recipe!
Thanks Natalia!