25+ Easy and Flavorful Broth Soup Recipes to Warm Your Soul

When the weather turns chilly or you’re craving something light yet satisfying, there’s nothing quite like a warm, nourishing bowl of broth soup.

Whether it’s a hearty chicken soup, a spicy vegetable broth, or a creamy blend of roasted vegetables, broth-based soups offer comfort and flavor in every spoonful.

Packed with nutrients, easy to make, and endlessly customizable, these soups are perfect for any meal of the day.

In this article, we’ve gathered over 25 delicious broth soup recipes that will become your new favorites—whether you’re looking for a quick lunch, a cozy dinner, or a nourishing starter.

So, grab your ladle and prepare to explore a world of comforting flavors with these amazing soup ideas!

25+ Easy and Flavorful Broth Soup Recipes to Warm Your Soul

Broth soups are not only delicious and comforting, but they also offer endless possibilities for variation, making them perfect for any occasion or dietary preference.

From simple vegetable broths to rich, meaty combinations, each recipe brings something unique to the table.

The best part is that these soups are often quick to make, healthy, and can be stored for later enjoyment.

With over 25 recipes to choose from, you can experiment with different flavors, ingredients, and seasonings to create the perfect broth soup for your taste buds.

So the next time you’re in the mood for a bowl of warmth and satisfaction, don’t hesitate to dive into these 25+ broth soup recipes—your body and soul will thank you!

Classic Chicken Broth Soup

This comforting chicken broth soup is a staple for any season, providing a nourishing and flavorful meal. The combination of tender chicken, vegetables, and herbs creates a wholesome soup that will warm you from the inside out. Ideal for sick days or as a light dinner option, this chicken broth soup is both delicious and easy to prepare.

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 12 cups water
• 2 medium carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, combine the whole chicken and water. Bring it to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and skim off any foam that rises to the top. Add the carrots, celery, onion, garlic, bay leaves, and thyme to the pot.
3. Cover and simmer for about 1.5 to 2 hours, or until the chicken is fully cooked and the vegetables are tender.
4. Remove the chicken from the broth and set it aside to cool. Discard the vegetables and bay leaves.
5. Once the chicken is cool enough to handle, shred the meat and return it to the broth.
6. Taste and season with salt and pepper as needed.
7. Serve hot, garnished with fresh parsley if desired.

This classic chicken broth soup is a great comfort food for any occasion. The broth is rich in flavor, with the chicken adding a lovely depth while the vegetables contribute natural sweetness. It’s a perfect dish to enjoy on a cold day or when you need a little extra care, and it’s incredibly simple to make.

Hearty Beef Bone Broth Soup

Rich and full of nutrients, this hearty beef bone broth soup is a great way to incorporate bone broth into your diet. The deep, umami flavor of the beef bones is complemented by aromatic vegetables and spices, creating a savory and satisfying meal that can be enjoyed any time of the year.

Ingredients:

• 2 lbs beef bones (preferably with marrow)
• 10 cups water
• 2 medium onions, quartered
• 3 cloves garlic, smashed
• 2 medium carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 1 tablespoon tomato paste
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 1 teaspoon black peppercorns
• Fresh thyme or rosemary (optional)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes, turning halfway through, until browned.
2. Transfer the roasted bones to a large pot and cover them with water. Bring it to a boil, then reduce the heat to low and add the onions, garlic, carrots, celery, tomato paste, apple cider vinegar, bay leaves, and peppercorns.
3. Simmer the broth for 4 to 6 hours, occasionally skimming off any impurities that rise to the surface.
4. After simmering, remove the bones and vegetables from the broth. You can strain the broth for a clearer consistency if preferred.
5. Taste and adjust the seasoning with salt. Optionally, add fresh thyme or rosemary for added fragrance.
6. Serve hot, perhaps with a side of crusty bread for dipping.

Beef bone broth is a delicious and nourishing base for a variety of soups. The extended cooking time ensures that all the nutrients and flavors from the bones are extracted, resulting in a deep and rich broth. It’s perfect for a cozy meal or as a base for other soups and stews. The addition of vegetables and spices balances the richness of the broth, making it a satisfying meal on its own.

Vegetable Broth Soup

This vegetable broth soup is a flavorful and light option for those looking for a meat-free broth. It’s packed with healthy, vibrant vegetables and herbs, making it a nourishing and refreshing choice for any day. Whether you’re vegan, vegetarian, or just in the mood for something light, this soup is versatile and easy to customize.

Ingredients:

• 8 cups vegetable broth (store-bought or homemade)
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 zucchini, sliced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh spinach or kale (optional)

Instructions:

1. In a large pot, heat the vegetable broth over medium heat. Add the potatoes, carrots, celery, zucchini, green beans, and diced tomatoes.
2. Stir in the oregano and basil, then bring to a boil.
3. Reduce the heat to low and let the soup simmer for 30 minutes, or until the vegetables are tender.
4. Taste and season with salt and pepper as needed. If you prefer, add fresh spinach or kale during the last few minutes of cooking for an extra boost of greens.
5. Serve hot, and garnish with additional herbs if desired.

This vegetable broth soup is light yet filling, with the depth of flavor coming from the hearty vegetables and herbs. It’s the ideal choice for anyone looking for a lighter soup that still delivers on taste. You can also adjust the vegetables according to what’s in season or what you have available, making it a great versatile dish. Enjoy it with a piece of toasted bread or crackers for a more filling meal.

Lemon-Ginger Chicken Broth Soup

This vibrant and refreshing lemon-ginger chicken broth soup combines the warmth of a classic chicken broth with the zing of fresh ginger and the bright tang of lemon. It’s perfect for detoxing or rejuvenating your body, with its nourishing ingredients and refreshing flavors. A comforting soup with a twist, it’s ideal when you need a pick-me-up.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 10 cups chicken broth
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 small onion, sliced
• 1-inch piece of fresh ginger, thinly sliced
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tablespoon soy sauce (optional)
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a large pot, add the chicken breasts and chicken broth. Bring it to a boil over medium-high heat, then reduce to a simmer.
2. Add the carrots, celery, onion, ginger, and garlic to the broth. Let the soup simmer for 30-40 minutes, until the chicken is fully cooked.
3. Remove the chicken from the broth and shred it into bite-sized pieces using two forks.
4. Return the shredded chicken to the soup and stir in the lemon juice and zest. Add soy sauce for a touch of umami, if desired.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and additional lemon wedges.

This lemon-ginger chicken broth soup is incredibly soothing and full of flavor. The ginger provides warmth, while the lemon offers a refreshing citrus kick that lifts the entire dish. The chicken adds protein, making this broth both light and satisfying. It’s a perfect soup for a light lunch or dinner, especially if you’re looking for something that refreshes and revives the body.

Tomato Basil Broth Soup

A simple yet flavorful broth-based soup, this tomato basil soup is made with fresh tomatoes and aromatic basil, creating a deliciously tangy and herbaceous broth. It’s perfect for a warm, comforting meal that feels both light and hearty. This soup can be enjoyed year-round and pairs wonderfully with a grilled cheese sandwich or crusty bread.

Ingredients:

• 10 medium tomatoes, chopped
• 8 cups vegetable broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves, torn (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped tomatoes, vegetable broth, oregano, and dried basil to the pot. Stir well to combine.
3. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the tomatoes break down and the flavors meld.
4. Use an immersion blender to puree the soup to your desired consistency. If you prefer a chunky texture, you can blend it lightly or leave some of the tomatoes intact.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

This tomato basil broth soup is light but packed with flavor, thanks to the sweet tomatoes and fragrant basil. The broth provides a comforting base that makes this soup perfect for any meal. It’s a great way to enjoy the classic pairing of tomatoes and basil without the richness of cream, making it a healthier yet equally satisfying choice.

Miso Broth Soup with Tofu

A savory and umami-rich soup, miso broth with tofu is both nourishing and light. The fermented miso adds a depth of flavor while the tofu and vegetables make the soup hearty. Perfect for a quick meal, this soup is a great option for a vegetarian or vegan-friendly dish, loaded with protein and minerals.

Ingredients:

• 4 cups vegetable broth
• 2 tablespoons miso paste (white or red)
• 1 block firm tofu, cubed
• 1 cup sliced mushrooms (shiitake or button)
• 2 green onions, sliced
• 1 small carrot, julienned
• 1 tablespoon soy sauce (optional)
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger (optional)
• Seaweed (optional, for garnish)

Instructions:

1. In a large pot, heat the vegetable broth over medium heat. Add the miso paste, stirring to dissolve it completely.
2. Add the tofu, mushrooms, green onions, and carrot to the pot. Let the soup simmer for 10-15 minutes, until the vegetables are tender and the tofu absorbs the flavor of the broth.
3. Stir in the soy sauce and sesame oil for additional depth of flavor.
4. If using, add freshly grated ginger for a subtle spice.
5. Serve hot, garnished with seaweed or extra green onions.

This miso broth soup with tofu is a wonderfully light yet satisfying meal. The miso paste imparts a savory umami flavor, while the tofu adds texture and protein, making the soup filling. It’s a great option for anyone looking for a healthy and balanced meal, and its simplicity makes it easy to prepare in a short amount of time. Whether you’re vegan, vegetarian, or simply looking for a low-calorie option, this soup is both nourishing and full of flavor.

Spicy Sriracha Shrimp Broth Soup

This spicy Sriracha shrimp broth soup is the perfect balance of heat and flavor. With succulent shrimp, a savory broth, and a kick of Sriracha, it offers a bold and satisfying meal. Perfect for seafood lovers who enjoy a little spice, this soup is quick to prepare and perfect for a cozy dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 6 cups seafood or vegetable broth
• 2 tablespoons Sriracha sauce (adjust to taste)
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 medium onion, sliced
• 1 cup mushrooms, sliced
• 1 carrot, julienned
• 1 tablespoon lime juice
• Fresh cilantro (for garnish)
• 1 tablespoon sesame oil

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the garlic, ginger, and onion and sauté for about 3-4 minutes, until the onion softens.
2. Pour in the seafood or vegetable broth, then add the Sriracha sauce, soy sauce, mushrooms, and carrot. Bring to a boil, then reduce to a simmer for 10 minutes to allow the flavors to meld.
3. Add the shrimp and simmer for an additional 3-4 minutes, or until the shrimp are pink and cooked through.
4. Stir in the lime juice and season with salt to taste.
5. Serve hot, garnished with fresh cilantro.

This spicy Sriracha shrimp broth soup is a flavorful, fiery dish that will spice up any meal. The broth is rich in flavor, enhanced by the Sriracha, soy sauce, and fresh ginger. The shrimp add a satisfying protein element, while the vegetables offer a nice balance of texture. This soup is great for those who love bold, spicy flavors and want a quick, delicious dish.

Butternut Squash and Coconut Broth Soup

This creamy yet dairy-free butternut squash and coconut broth soup is comforting and perfect for colder days. The natural sweetness of the butternut squash is balanced by the creamy richness of coconut milk, creating a velvety smooth broth. This is a vibrant and nourishing soup that’s sure to warm you up from the inside.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
2. Add the cubed butternut squash, vegetable broth, ground ginger, and turmeric to the pot. Bring to a boil, then reduce to a simmer for 15-20 minutes, or until the squash is tender.
3. Once the squash is soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
4. Stir in the coconut milk and return the soup to a simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This butternut squash and coconut broth soup is a nourishing, creamy dish that’s perfect for those looking for a lighter, dairy-free alternative. The coconut milk adds richness, while the spices give the soup an aromatic warmth. It’s ideal for a vegan or vegetarian meal and is easy to prepare while still delivering a satisfying depth of flavor.

Curried Lentil and Spinach Broth Soup

This curried lentil and spinach broth soup is an earthy, spicy, and satisfying dish that’s packed with protein and nutrients. The lentils offer heartiness, while the spinach adds a burst of color and freshness. The curry spices provide warmth and depth, making it a perfect meal for colder months or as a comforting weeknight dinner.

Ingredients:

• 1 cup dried red lentils, rinsed
• 8 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 tablespoon curry powder
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 tablespoon olive oil
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until soft and fragrant.
2. Add the curry powder, cumin, and turmeric to the pot and cook for another 1-2 minutes, stirring to coat the onions and garlic in the spices.
3. Stir in the vegetable broth, lentils, and diced tomatoes. Bring to a boil, then reduce to a simmer for 25-30 minutes, until the lentils are tender.
4. Add the chopped spinach and cook for another 5 minutes, until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This curried lentil and spinach broth soup is both nutritious and flavorful. The lentils provide protein and fiber, while the spinach adds a vibrant, fresh element. The curry spices infuse the broth with a comforting warmth that makes this soup perfect for a cozy meal. It’s an easy, hearty, and healthy dish that’s also vegan and vegetarian-friendly.

Sweet Potato and Carrot Broth Soup

This sweet potato and carrot broth soup is a wonderfully comforting and nutrient-packed option. The natural sweetness of the sweet potatoes and carrots blends perfectly with a light vegetable broth, creating a harmonious and velvety smooth texture. This soup is perfect for a cozy dinner or a nourishing lunch, especially during fall and winter.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 medium carrots, peeled and chopped
• 6 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until soft and fragrant.
2. Add the sweet potatoes, carrots, vegetable broth, cumin, and cinnamon to the pot. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend it lightly.
4. Taste and season with salt and pepper to your liking.
5. Serve hot, garnished with fresh parsley.

This sweet potato and carrot broth soup is a deliciously light yet filling option that’s both healthy and comforting. The warming spices of cumin and cinnamon add depth and complexity to the natural sweetness of the vegetables. It’s perfect for a light lunch or dinner, providing a comforting bowl that’s full of vitamins and antioxidants.

Roasted Tomato and Red Pepper Broth Soup

This roasted tomato and red pepper broth soup is a flavorful, smoky, and aromatic dish. Roasting the tomatoes and peppers brings out their natural sweetness and depth of flavor, which pairs beautifully with a light vegetable broth. The result is a hearty and vibrant soup that’s perfect for a cozy meal.

Ingredients:

• 6 medium tomatoes, quartered
• 2 red bell peppers, chopped
• 1 medium onion, chopped
• 3 cloves garlic, peeled
• 6 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the tomatoes, red bell peppers, onion, and garlic on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, until the vegetables are tender and slightly charred.
2. Transfer the roasted vegetables to a large pot and add the vegetable broth. Stir in the smoked paprika and dried oregano.
3. Bring to a boil, then reduce to a simmer for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it lightly.
5. Taste and season with salt and pepper as needed.
6. Serve hot, garnished with fresh basil if desired.

The roasted tomato and red pepper broth soup is rich, smoky, and full of flavor. The roasting process enhances the natural sweetness of the vegetables, while the smoked paprika adds a unique touch of warmth and depth. This soup is a perfect light meal that is both satisfying and packed with nutrients, making it a great choice for any time of year.

Mushroom and Thyme Broth Soup

This mushroom and thyme broth soup is earthy, aromatic, and incredibly comforting. The rich umami flavor from the mushrooms blends beautifully with the savory thyme and vegetable broth. A great choice for mushroom lovers, this soup is a warm, hearty, and satisfying dish that can be enjoyed as a light meal or a starter.

Ingredients:

• 3 cups sliced mushrooms (cremini, button, or a mix)
• 6 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 cup dry white wine (optional)
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened.
2. Add the sliced mushrooms to the pot and cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and become tender.
3. Pour in the vegetable broth and white wine (if using), and stir in the thyme. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
4. Taste and season with salt and pepper to your liking.
5. Serve hot, garnished with fresh parsley if desired.

This mushroom and thyme broth soup is rich in flavor, with the earthy mushrooms and aromatic thyme creating a savory, comforting dish. The soup is light yet satisfying, making it a perfect choice for a cozy dinner or as part of a larger meal. It’s also a great option for those looking for a vegetarian or vegan broth-based soup.

Chicken and Vegetable Broth Soup

This wholesome chicken and vegetable broth soup is a classic comfort food that brings together tender chicken, nutrient-packed vegetables, and a savory broth. With its balanced combination of protein and fiber-rich vegetables, this soup is perfect for boosting your energy and comforting your soul on chilly days. It’s easy to make and great for family meals.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, combine the chicken breasts and chicken broth. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or until the chicken is fully cooked.
2. Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the pot.
3. Add the carrots, celery, onion, garlic, peas, thyme, and rosemary to the broth. Continue to simmer for another 15-20 minutes, until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This chicken and vegetable broth soup is a nourishing and comforting dish that’s perfect for any occasion. The tender chicken provides a rich source of protein, while the vegetables add fiber and nutrients. The herbs infuse the broth with aromatic flavors, making every spoonful satisfying and wholesome. It’s an ideal choice for a light yet hearty meal.

Cabbage and White Bean Broth Soup

A hearty and nutritious soup, this cabbage and white bean broth soup is filling without being heavy. The cabbage offers a mild bitterness that pairs wonderfully with the creamy white beans and a rich vegetable broth. With its wholesome ingredients, this soup is both delicious and great for your health, making it an ideal vegetarian choice.

Ingredients:

• 1 small head of cabbage, shredded
• 1 can (15 oz) white beans, drained and rinsed
• 6 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• Salt to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened and fragrant.
2. Add the shredded cabbage to the pot and cook for 5-7 minutes, stirring occasionally, until it starts to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes, until the cabbage is tender.
4. Stir in the white beans, thyme, black pepper, and salt. Simmer for an additional 5 minutes to allow the flavors to meld together.
5. Serve hot, garnished with fresh parsley if desired.

This cabbage and white bean broth soup is a light yet satisfying dish with plenty of texture and flavor. The combination of cabbage and beans creates a wholesome, filling base, while the vegetable broth provides a comforting and light flavor. It’s a great choice for a low-calorie meal that doesn’t skimp on taste or nutrition.

Zucchini and Basil Broth Soup

A fresh, light, and flavorful soup, this zucchini and basil broth soup is perfect for a light lunch or a healthy dinner option. With the crispness of zucchini and the fragrant aroma of fresh basil, this soup is as refreshing as it is delicious. It’s the ideal choice when you need a quick, wholesome dish.

Ingredients:

• 3 medium zucchinis, sliced
• 6 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 4 minutes, until the onion becomes soft.
2. Add the sliced zucchini to the pot and cook for another 3-4 minutes, allowing the zucchini to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes, until the zucchini is tender.
4. Stir in the dried basil and season with salt and pepper to taste.
5. Use an immersion blender to puree the soup until smooth, or blend it in batches if preferred.
6. Serve hot, garnished with fresh basil leaves.

This zucchini and basil broth soup is incredibly light, fresh, and aromatic, making it a perfect choice for warm weather or when you want something simple but satisfying. The zucchini gives the soup a smooth texture, while the basil adds a burst of fragrance and flavor. It’s a great option for a healthy, low-calorie meal.

Note: More recipes are coming soon!