Zucchini basil soup is a light, refreshing, and beautifully green soup that I love to make during the summer months. The combination of tender zucchini, fresh basil, and a touch of lemon creates a bright, smooth, and satisfying dish. It’s simple to prepare and makes a perfect lunch or side dish when I want something fresh and wholesome.
Why You’ll Love This Recipe
I love how this soup feels light yet flavorful. The zucchini gives it a creamy texture without any dairy, while the basil adds a wonderful herbal aroma. It’s naturally gluten-free, vegan-friendly when I use vegetable broth, and ready in just about 20 minutes. Whether I serve it warm or chilled, it’s always refreshing and nourishing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
24 ounces vegetable or chicken broth
1.5 pounds zucchini, cubed
½ teaspoon salt
⅛ teaspoon pepper (or more to taste)
½ cup packed fresh basil leaves
Juice of ½ small lemon
Directions
I start by heating olive oil in a stock pot over medium heat. When it’s hot, I add the chopped onion and cook for about 3 to 4 minutes until it begins to brown and turn translucent. Then I stir in the garlic and cook for another 30 seconds.
Next, I pour in the broth, add the cubed zucchini, salt, and pepper, and bring everything to a boil. I reduce the heat to low, cover the pot, and let it simmer for 8 to 10 minutes until the zucchini becomes soft and tender.
Once the zucchini is cooked, I remove the pot from the heat and stir in the fresh basil leaves and lemon juice. Then I blend the soup until it’s completely smooth—either with an immersion blender or by carefully transferring it in batches to a blender.
Before serving, I taste and adjust the seasoning if needed. Sometimes I like to top the soup with a drizzle of olive oil, croutons, or even a sprinkle of cheese for extra flavor.
Servings and Timing
This recipe serves 4 people.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
When I want to change the flavor, I sometimes replace the zucchini with yellow summer squash for a slightly sweeter taste and a lighter color. Adding a splash of coconut milk or a spoonful of cream at the end makes it richer and silkier. For a bit of spice, I sprinkle in some red pepper flakes while cooking the onion and garlic.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for 3 to 4 days. To reheat, I warm it gently on the stovetop or in the microwave until heated through. It also freezes beautifully for up to 3 months—just make sure to let it cool completely before freezing. When I’m ready to serve, I thaw it overnight in the fridge and reheat as usual.
FAQs
Do I need to use a blender?
Yes, blending is essential to achieve the smooth, creamy texture that makes this soup so special. I usually use an immersion blender, but a standard blender works perfectly too.
Can I make this recipe with dried basil?
I don’t recommend it. Fresh basil provides the vibrant flavor and color that make this soup shine, while dried basil lacks that freshness.
How long do leftovers last?
Leftovers stay fresh for about 3 to 4 days in the refrigerator when stored in an airtight container.
Can I freeze this soup?
Yes, this soup freezes very well. I let it cool completely, store it in a sealed container, and freeze it for up to 3 months. When I’m ready to enjoy it, I thaw it in the fridge and reheat it gently.
What can I serve with zucchini basil soup?
I love serving it with crusty bread, a green salad, or even a grilled cheese sandwich. It’s light yet satisfying and pairs nicely with many sides.
Conclusion
Zucchini basil soup is one of my favorite easy recipes for using up summer zucchini. It’s quick to make, full of fresh flavor, and has a velvety texture that feels comforting and light at the same time. Whether I’m enjoying it warm on a cool evening or chilled on a hot afternoon, it always brings a little taste of summer to my table.
Zucchini Basil Soup is a light, refreshing, and beautifully green soup made with tender zucchini, fresh basil, and a touch of lemon. It’s simple to prepare and perfect for a wholesome lunch or side dish—whether served warm or chilled.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
24 ounces vegetable or chicken broth
1.5 pounds zucchini, cubed
½ teaspoon salt
⅛ teaspoon pepper (or more to taste)
½ cup packed fresh basil leaves
Juice of ½ small lemon
Instructions
Heat olive oil in a stockpot over medium heat. Add the chopped onion and cook 3–4 minutes until translucent.
Stir in the garlic and cook about 30 seconds until fragrant.
Add the broth, cubed zucchini, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 8–10 minutes until the zucchini is tender.
Remove from heat and stir in the fresh basil leaves and lemon juice.
Blend the soup until smooth — either with an immersion blender or by transferring carefully in batches to a blender.
Taste and adjust seasoning if needed. Serve warm or chilled, optionally topped with a drizzle of olive oil, croutons or a sprinkle of cheese.
Notes
Using fresh basil is key for vibrant herb flavor — dried basil won’t provide the same brightness. :contentReference[oaicite:0]{index=0}
Zucchini purees easily into a creamy texture without the need for dairy. :contentReference[oaicite:1]{index=1}
You can substitute yellow summer squash for zucchini for a slightly sweeter color‑variation version.
For added richness, stir in a splash of coconut milk or dairy cream just before serving.
