Description
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 540mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
