30+ Nourishing Lunch Soup Recipes to Satisfy Your Midday Cravings

When it comes to a satisfying lunch, there’s nothing quite like a warm bowl of soup.

Whether you’re looking for something hearty, healthy, or light, soups offer endless possibilities to cater to all tastes and preferences.

From vegetable-packed creations to creamy, indulgent bowls, soup is a versatile and comforting choice for any midday meal.

In this blog post, we’ve gathered 30+ lunch soup recipes that are perfect for the season ahead, each designed to fill you up while keeping you nourished.

These soups are not only full of flavor but also packed with essential nutrients to fuel your afternoon.

Whether you’re craving something spicy, savory, or light, you’ll find plenty of options to explore and enjoy.

30+ Nourishing Lunch Soup Recipes to Satisfy Your Midday Cravings

Soup isn’t just a meal; it’s an experience—one that can be tailored to fit any mood, occasion, or dietary need.

From rich and creamy to light and zesty, these 30+ lunch soup recipes will keep your lunch game exciting and your taste buds satisfied.

Whether you’re cooking for yourself or feeding the whole family, these recipes offer something for everyone.

So, next time you’re wondering what to make for lunch, reach for a soup recipe from this collection and enjoy a nourishing, soul-warming bowl that’s as delicious as it is satisfying.

Take the opportunity to explore different flavors, experiment with ingredients, and most importantly—enjoy every spoonful!

Hearty Lentil Soup

This hearty lentil soup is a nutritious and filling option, perfect for a comforting lunch. Packed with protein-rich lentils, vegetables, and flavorful spices, it is simple to make yet full of robust flavors. It’s a great choice for those looking for a vegan or vegetarian meal that doesn’t compromise on taste or satisfaction.

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped (optional)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
2. Add the garlic, cumin, turmeric, and coriander to the pot, and cook for another 1-2 minutes until fragrant.
3. Stir in the lentils, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
4. Once the lentils are cooked, add the lemon juice and adjust the seasoning with more salt and pepper if needed.
5. Serve hot, garnished with fresh parsley if desired.

This lentil soup is a warm and filling option for lunch. The combination of earthy lentils and aromatic spices makes every spoonful comforting. It’s easy to make in large batches, so it’s perfect for meal prepping. Whether enjoyed on a chilly day or as part of a nutritious meal plan, this soup will leave you feeling satisfied and nourished.

Creamy Tomato Basil Soup

A classic creamy tomato basil soup that is both comforting and flavorful, this recipe brings together the tanginess of tomatoes with the fresh, fragrant notes of basil. Perfect for lunch, it pairs wonderfully with a grilled cheese sandwich or crusty bread.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups crushed tomatoes (canned or fresh)
• 1 cup vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Directions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the crushed tomatoes, vegetable broth, dried basil, and sugar to the pot. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
3. Using an immersion blender, carefully puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
4. Stir in the heavy cream and season with salt and pepper. Let the soup simmer for an additional 5 minutes to thicken.
5. Ladle into bowls and garnish with fresh basil leaves. Serve hot.

This creamy tomato basil soup offers a comforting and velvety texture that is both rich and satisfying. The hint of sweetness from the sugar balances the acidity of the tomatoes, while the basil provides a fresh burst of flavor. It’s a great choice for a quick lunch that’s easy to prepare yet packed with flavor.

Chicken and Vegetable Soup

This chicken and vegetable soup is a wholesome, hearty meal that offers the perfect balance of protein, vegetables, and savory broth. It’s a fantastic option for a light yet filling lunch, offering comfort and warmth without being too heavy.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 cup spinach leaves, chopped (optional)

Directions:

1. In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside to cool. Once cooled, shred the chicken using two forks.
2. In the same pot, add the onion and garlic, sautéing until softened, about 3-4 minutes. Add the carrots, celery, and zucchini, and cook for another 5 minutes.
3. Pour in the chicken broth, add the thyme and rosemary, and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Stir in the shredded chicken and spinach (if using). Cook for an additional 5 minutes until the spinach wilts.
5. Season with salt and pepper to taste, and serve hot.

This chicken and vegetable soup is a nutritious and satisfying lunch option, offering a rich, savory broth with tender chicken and plenty of vegetables. The combination of fresh ingredients makes this soup both light and filling, perfect for a mid-day meal. Plus, it’s versatile, so you can easily swap in different veggies based on what’s in season or your preferences.

Butternut Squash Soup

This creamy butternut squash soup is a velvety, flavorful dish that combines the natural sweetness of the squash with warm spices. Perfect for a chilly lunch, this soup is both comforting and nutrient-rich, making it an ideal choice for a cozy meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups cubed butternut squash (peeled and seeded)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/2 cup coconut milk (or cream for a richer texture)
• Fresh parsley, chopped (optional)

Directions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the cubed butternut squash, vegetable broth, cumin, cinnamon, salt, and pepper. Stir to combine, then bring to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the squash is tender.
3. Once the squash is soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender.
4. Stir in the coconut milk, then cook for another 5 minutes to allow the soup to thicken and develop flavor.
5. Serve hot, garnished with fresh parsley if desired.

This butternut squash soup offers a comforting, creamy texture and a delicious balance of sweetness and warmth from the cinnamon and cumin. It’s perfect for a light lunch that feels indulgent without being overly heavy. The addition of coconut milk gives the soup a rich, velvety finish, making it a standout choice for cozy days.

Vegetarian Minestrone Soup

Packed with a variety of vegetables, beans, and pasta, this vegetarian minestrone soup is a hearty, nutrient-dense meal. Its rich, savory broth makes it an excellent choice for a filling lunch that’s both satisfying and healthy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 zucchini, chopped
• 1 cup green beans, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 6 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 cup small pasta (like ditalini or elbow)
• Fresh basil, chopped (optional)

Directions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until the vegetables begin to soften, about 5 minutes.
2. Add the zucchini, green beans, kidney beans, cannellini beans, diced tomatoes, vegetable broth, basil, oregano, and salt. Stir to combine and bring the mixture to a boil.
3. Once boiling, reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
4. Stir in the pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
5. Serve hot, garnished with fresh basil if desired.

This vegetarian minestrone soup is a nourishing, wholesome choice for lunch. The variety of beans and vegetables creates a satisfying, well-rounded meal, while the pasta adds a comforting texture. This soup is perfect for anyone seeking a light yet filling dish that is also packed with vitamins and fiber.

Spicy Black Bean Soup

This spicy black bean soup is a vibrant and bold dish, combining the rich flavor of black beans with smoky and spicy seasonings. It’s a great option for those looking to enjoy a satisfying, plant-based lunch with a bit of heat.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup corn kernels (fresh or frozen)
• 1 jalapeño pepper, seeded and finely chopped (optional for extra heat)
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (optional)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin, chili powder, and smoked paprika, cooking for 1-2 minutes until fragrant.
3. Add the black beans, vegetable broth, diced tomatoes, corn, and jalapeño (if using). Bring the soup to a boil, then reduce to a simmer and cook for 20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree about half of the soup, leaving some beans and corn intact for texture. If you prefer a smoother soup, blend the entire mixture.
5. Stir in the lime juice, then season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This spicy black bean soup is perfect for those who enjoy bold flavors and a little kick. The smoky cumin and chili powder provide depth, while the lime juice adds a refreshing brightness to balance the richness of the beans. It’s an excellent choice for a lunch that will keep you satisfied and energized throughout the day.

Sweet Potato and Kale Soup

This sweet potato and kale soup is a nutrient-packed, flavorful dish that combines the earthy sweetness of sweet potatoes with the heartiness of kale. It’s a comforting, light lunch option that is both filling and loaded with vitamins.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 4 cups chopped kale, stems removed
• 1 can (15 oz) coconut milk (optional for a creamier texture)
• Fresh parsley, chopped (optional)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Stir in the diced sweet potatoes, vegetable broth, turmeric, ginger, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
3. Add the chopped kale to the pot, stirring to combine. Let the soup simmer for another 5-7 minutes, until the kale is wilted and tender.
4. For a creamy texture, stir in the coconut milk and cook for an additional 2-3 minutes.
5. Serve hot, garnished with fresh parsley if desired.

This sweet potato and kale soup is the perfect balance of flavors and textures. The sweet potatoes provide a natural sweetness that complements the earthy kale, while the spices add warmth and depth. The coconut milk gives the soup a rich, creamy finish, making it both comforting and nourishing—a perfect choice for lunch.

Potato Leek Soup

This classic potato leek soup is creamy and velvety, with a delicate balance of flavors from the leeks and potatoes. Simple yet satisfying, it’s an excellent choice for a comforting lunch, especially on a chilly day.

Ingredients:

• 2 tablespoons butter
• 2 leeks, cleaned and sliced (white and light green parts only)
• 3 medium potatoes, peeled and diced
• 3 cups vegetable broth
• 1 cup milk (or cream for a richer texture)
• Salt and pepper, to taste
• Fresh thyme sprigs (optional for garnish)

Directions:

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, until they are softened and translucent.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
4. Stir in the milk, salt, and pepper. Cook for an additional 5 minutes, allowing the soup to thicken.
5. Serve hot, garnished with fresh thyme sprigs if desired.

This potato leek soup offers a gentle, creamy texture with a mild yet comforting flavor. The leeks bring a subtle onion-like taste that complements the smooth potatoes, making it a simple but satisfying meal. It’s perfect for lunch when you’re craving something cozy but light, and it can be easily made in advance for a quick meal throughout the week.

Roasted Cauliflower and Garlic Soup

This roasted cauliflower and garlic soup is a rich, velvety dish with deep, savory flavors. Roasting the cauliflower brings out its natural sweetness, while the garlic adds a mellow depth to the soup. It’s a perfect choice for a healthy yet indulgent lunch.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 head garlic, halved horizontally
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional for a richer texture)
• Fresh parsley, chopped (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Place the cauliflower florets and garlic halves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, until the cauliflower is golden and tender, and the garlic is soft.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
3. Add the roasted cauliflower and garlic to the pot. Pour in the vegetable broth and stir in the cumin, nutmeg, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Using an immersion blender, blend the soup until smooth. For a creamier texture, stir in the heavy cream and cook for an additional 2-3 minutes.
5. Serve hot, garnished with fresh parsley if desired.

This roasted cauliflower and garlic soup offers a wonderful balance of sweetness and savory depth. The roasting process intensifies the flavors of the cauliflower and garlic, making the soup more complex and satisfying. The addition of heavy cream makes it rich and velvety, while the cumin and nutmeg add a warm, aromatic touch. It’s a perfect lunch option for those looking for a lighter yet flavorful meal.

Carrot Ginger Soup

This carrot ginger soup is a vibrant and fragrant dish that pairs the natural sweetness of carrots with the spicy warmth of fresh ginger. It’s a light, yet flavorful soup that is perfect for a healthy and satisfying lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cups carrots, peeled and chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1/2 teaspoon ground turmeric (optional for extra flavor)
• Salt and pepper, to taste
• 1/2 cup coconut milk or heavy cream (optional for a creamier texture)
• Fresh cilantro, chopped (optional for garnish)

Directions:

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 grated ginger and cook for an additional 2 minutes, allowing the ginger to become fragrant.
3. Stir in the chopped carrots and vegetable broth, bringing the mixture to a boil. Reduce the heat to low and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Stir in the coconut milk or heavy cream, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro if desired.

This carrot ginger soup is the perfect balance of sweetness, spice, and creaminess. The fresh ginger adds a lovely warmth to the soup, while the carrots provide a natural sweetness that blends perfectly with the spices. Coconut milk (or cream) gives it a luxurious, smooth texture, making it an ideal choice for a nourishing lunch.

Pea and Mint Soup

A refreshing yet hearty option, this pea and mint soup combines the sweetness of peas with the fresh, cool notes of mint. It’s light yet filling, making it a perfect lunch for warm days or when you’re craving a light yet satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups frozen or fresh peas
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh mint leaves, chopped (optional for garnish)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the peas and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 10 minutes, or until the peas are tender.
3. Add the fresh mint leaves, and cook for an additional 2-3 minutes to infuse the flavors.
4. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup.
5. Stir in the lemon juice, and season with salt and pepper to taste.
6. Serve hot or chilled, garnished with chopped fresh mint if desired.

This pea and mint soup is an incredibly refreshing dish, perfect for a light lunch. The peas bring a delicate sweetness, while the mint adds a cool, aromatic note that makes each spoonful refreshing. It’s simple to make, and the bright flavors make it both unique and satisfying.

Mushroom Barley Soup

This mushroom barley soup is a hearty and savory dish that combines earthy mushrooms with the chewy texture of barley. It’s a wholesome, satisfying meal, perfect for lunch or as a filling starter to any meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups sliced mushrooms (such as cremini or button mushrooms)
• 1 cup pearl barley
• 4 cups vegetable broth
• 2 teaspoons dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Directions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the mushrooms and cook for an additional 5 minutes until they release their moisture and begin to brown.
3. Add the pearl barley, vegetable broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the barley is tender.
4. Taste and adjust seasoning if needed, adding more salt or pepper.
5. Serve hot, garnished with fresh parsley if desired.

This mushroom barley soup offers a rich, earthy flavor that is both comforting and filling. The mushrooms add depth, while the barley provides a satisfying chewiness that makes the soup hearty and nutritious. It’s a perfect choice for a wholesome, healthy lunch, especially when you’re craving something filling and flavorful.

Tomato Basil Soup

This classic tomato basil soup is a comforting and flavorful dish that brings together the sweetness of ripe tomatoes with the fragrant freshness of basil. It’s a perfect choice for a light yet satisfying lunch, especially when paired with a grilled cheese sandwich.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups ripe tomatoes, chopped (or 2 cans diced tomatoes)
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped (plus more for garnish)
• 1 tablespoon balsamic vinegar (optional)
• 1/2 cup heavy cream (optional for a creamier texture)

Directions:

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, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, until the tomatoes are tender and the flavors have melded together.
3. Use an immersion blender to puree the soup until smooth. For a chunkier soup, blend only part of the mixture.
4. Stir in the fresh basil and balsamic vinegar (if using), and cook for another 5 minutes.
5. For a creamier soup, add the heavy cream and stir to combine. Cook for an additional 2 minutes.
6. Serve hot, garnished with extra fresh basil if desired.

This tomato basil soup is the ultimate comfort food. The rich, tomato-based broth is balanced with the freshness of basil, and the optional cream adds a silky texture that makes it extra indulgent. It’s a wonderful option for a simple, satisfying lunch that can be prepared in under an hour.

Lentil Soup with Spinach

Packed with protein, fiber, and greens, this lentil soup with spinach is a nutritious and filling meal that’s perfect for lunch. The earthy flavor of the lentils, combined with the vibrant spinach, creates a comforting and hearty dish.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 1/2 cups dried lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 4 cups fresh spinach, chopped
• 1 tablespoon lemon juice
• Fresh parsley, chopped (optional for garnish)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.
2. Stir in the garlic, cumin, turmeric, and coriander, cooking for another minute until fragrant.
3. Add the lentils and vegetable broth to the pot, bringing the mixture to a boil. Reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for another 5 minutes until wilted.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

This lentil soup with spinach is a wonderfully hearty and healthy lunch. The lentils provide a rich source of protein and fiber, while the spinach adds a pop of color and nutrients. The warm spices make the soup comforting and flavorful, and the lemon juice gives it a bright, refreshing finish. It’s a perfect option for those looking for a filling yet nutritious meal.

Zucchini and Basil Soup

This light yet flavorful zucchini and basil soup is a great way to enjoy the freshness of summer vegetables. The zucchini creates a smooth and creamy texture, while the basil adds a fragrant, herbaceous note, making it a perfect light lunch option.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped (plus more for garnish)
• 1/2 cup Greek yogurt (optional for creaminess)

Directions:

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 zucchini and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the zucchini is tender.
3. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, blend only part of the mixture.
4. Stir in the fresh basil and cook for an additional 5 minutes.
5. For extra creaminess, stir in the Greek yogurt.
6. Serve hot, garnished with extra fresh basil if desired.

This zucchini and basil soup is light and refreshing, making it a perfect lunch for warm weather or when you’re craving something healthy yet satisfying. The zucchini gives the soup a creamy texture without being heavy, while the basil adds a lovely freshness. It’s a quick, easy dish to prepare, making it a great option for busy days.

Note: More recipes​ are coming soon!