This Zucchini Basil Soup is a light, refreshing dish that’s perfect for warm days or a simple weeknight meal.
Packed with fiber-rich zucchini, fresh basil, and a touch of olive oil, it’s low in saturated fat and naturally plant-based.
Quick to prepare, nutrient-dense, and versatile, it’s ideal for easy lunches, light dinners, or make-ahead meal prep.
20-Minute Creamy Zucchini Basil Soup
Equipment
- 6-quart stockpot (e.g., Cuisinart Stainless Stockpot)
- 8-inch chef’s knife (e.g., HENCKELS)
- Large cutting board (e.g., John Boos Block, 12×18 inches)
- Immersion blender or 64-oz blender (e.g., Vitamix Explorian)
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 black pepper or to taste
- ½ cup packed fresh basil leaves
- ½ small lemon juiced
Instructions
- Prepare the Ingredients: Begin by gathering all your fresh ingredients and equipment. Wash the zucchini thoroughly, then cut off the ends and dice the zucchini into uniform cubes, roughly 1-inch in size, to ensure even cooking. Chop the onion finely and mince the garlic cloves. Wash and gently pat dry the basil leaves. Have your lemon ready and measure out the olive oil, broth, and seasonings.
- Sauté the Aromatics: Place a 6-quart stockpot over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm until it shimmers slightly but does not smoke. Add the chopped onion to the pot and cook for 3–4 minutes, stirring occasionally, until the onions turn translucent and start to develop a light golden hue. This step enhances the natural sweetness of the onion and forms the aromatic base of the soup.
- Add Garlic for Flavor: Once the onions are softened, add the minced garlic to the pot. Stir constantly for 30–45 seconds to prevent burning. The goal is to release the fragrant oils from the garlic, infusing the soup with a gentle, savory aroma. Be careful not to overcook the garlic, as it can turn bitter.
- Incorporate the Broth: Pour in 24 ounces of your choice of vegetable or chicken broth. Stir gently to combine with the onions and garlic. Using a flavorful broth is key, as it provides the liquid base for the soup and adds depth without overpowering the zucchini’s natural flavor.
- Add Zucchini and Seasonings: Carefully add the diced zucchini to the pot. Sprinkle in ½ teaspoon of salt and ⅛ teaspoon of black pepper, adjusting later to taste. Stir well to ensure the zucchini is evenly coated with the aromatics and seasonings.
- Simmer Until Tender: Increase the heat slightly to bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for 8–10 minutes, stirring occasionally. The zucchini should become tender and easily pierced with a fork. This ensures the soup will blend smoothly in the next step.
- Blend the Soup: Remove the pot from the heat. Add the fresh basil leaves and the juice of ½ a small lemon. Using an immersion blender, carefully blend the soup directly in the pot until it reaches a creamy, smooth consistency. If using a standard blender, work in batches pour the soup halfway into the blender, remove the center lid, cover loosely with a kitchen towel to allow steam to escape, and blend until smooth. Repeat until all the soup is blended.
- Adjust Seasonings: Taste the soup and adjust salt, pepper, or lemon juice as needed. The acidity of the lemon brightens the flavors, while the fresh basil adds a herbaceous note. This is your opportunity to fine-tune the balance of flavors before serving.
- Serve and Garnish: Ladle the soup into bowls and add optional garnishes such as homemade croutons, a swirl of cream, a sprinkle of shredded cheese, or a drizzle of pesto. Serve warm for a comforting dish or chill in the refrigerator for a refreshing summer option. Pair with crusty bread or a crisp side salad for a complete meal.
- Storage and Leftovers: Allow any leftover soup to cool to room temperature, then transfer it to a tightly sealed container. Refrigerate for up to 3–4 days or freeze for 2–3 months. Reheat gently on the stovetop or microwave, stirring occasionally, until warmed through. This soup is excellent for meal prep, as it maintains its flavor and texture after storage.
Notes
- This soup is naturally low in calories but high in fiber, making it a light yet satisfying option for any meal.
- Use fresh, firm zucchini for the best texture and flavor; overripe zucchini can make the soup watery.
- The recipe works equally well with vegetable or chicken broth. Low-sodium broth is recommended if you want more control over the saltiness.
- Lemon juice brightens the flavor and balances the natural sweetness of the zucchini, so don’t skip it.
- This soup can be served warm for comfort or chilled for a refreshing summer dish.
Chef’s Secrets for Perfect Soup
Achieving the perfect Zucchini Basil Soup comes down to a few key techniques.
First, sauté the onions slowly over medium heat to release their natural sweetness without browning them too quickly.
Adding garlic just before the broth ensures it stays aromatic rather than bitter.
When blending, make sure the zucchini is fully tender, as this guarantees a creamy texture without needing cream or thickening agents.
Fresh basil added at the end preserves its vibrant color and bright flavor, and a splash of lemon juice elevates the taste, creating a subtle balance that keeps the soup refreshing.
Serving Suggestions for Best Enjoyment
This soup pairs beautifully with a variety of accompaniments.
Serve it alongside a crisp green salad or crusty artisan bread for a light lunch.
For a more indulgent presentation, add a swirl of cream, a sprinkle of grated Parmesan, or homemade croutons on top.
You can also serve it chilled on hot days with a drizzle of olive oil and a few fresh basil leaves for a refreshing starter.
Its subtle flavor makes it versatile enough to complement seafood, grilled chicken, or a simple sandwich.
Storage Tips for Maximum Freshness
Zucchini Basil Soup stores exceptionally well, making it perfect for meal prep.
Refrigerate leftovers in an airtight container for up to 3–4 days.
To freeze, allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags, and it will keep for 2–3 months.
When reheating, do so gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth, creamy texture.
Avoid overcooking after freezing, as it can slightly affect the zucchini’s flavor and color.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Simply use vegetable broth and skip any dairy-based garnishes. Olive oil and fresh basil ensure it remains flavorful without animal products.
2. Can I use frozen zucchini instead of fresh?
You can, but frozen zucchini tends to release more water. Reduce the broth slightly and simmer longer to achieve a thick, creamy consistency.
3. How can I make the soup creamier without cream?
Blending the soup thoroughly until smooth is key. You can also add a small amount of cooked potato or cauliflower during cooking for added natural creaminess.
4. Can I prepare this soup ahead of time?
Absolutely. Make the soup a day ahead and store in the fridge. Flavors meld beautifully, and it can be served warm or chilled.
5. What garnishes complement this soup best?
Fresh basil, homemade croutons, shredded Parmesan, a drizzle of olive oil, or a swirl of cream all enhance the flavor and presentation. Pesto or a sprinkle of lemon zest also works beautifully.
