Zucchini Basil Soup
A creamy, plant-based zucchini soup with fresh basil that’s light, satisfying, and ready in under an hour. Vegan, gluten-free, and packed with fiber and nutrients, this soup makes a perfect starter, lunch, or easy weeknight dinner.
Equipment
- 1 large non-stick pot (5–6 qt)
- 1 Cutting board
- 1 Sharp Knife
- 1 blender or Vitamix
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 9 cups zucchini diced (~5–6 medium zucchinis)
- 2 cups white onion diced (~1 large onion)
- 4 cups vegetable broth low-sodium recommended
- 8 garlic cloves minced
- 1 cup packed fresh basil leaves
- 2 tbsp olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep Your Ingredients: Begin by thoroughly washing all your vegetables. Dice the zucchini into roughly even-sized cubes to ensure they cook uniformly. Chop the white onion finely so it will soften quickly. Mince the garlic cloves carefully, either with a knife or a garlic press. Gather your fresh basil leaves, gently rinse them, and pat dry. Having all ingredients prepped before cooking ensures a smooth workflow.
- Heat the Olive Oil: Place a large non-stick pot over medium heat and pour in 2 tablespoons of high-quality olive oil. Allow it to warm for about 1–2 minutes until it shimmers slightly. Heating the oil properly releases its aroma and ensures your garlic and onions won’t stick to the bottom of the pot.
- Sauté Onions and Garlic: Add the minced garlic and diced white onion to the warmed olive oil. Stir frequently using a wooden spoon or spatula to prevent burning. Continue cooking for 4–5 minutes, or until the onions become translucent and the mixture smells fragrant. This step builds the aromatic base of your soup, enhancing its depth of flavor.
- Incorporate the Zucchini: Add all the diced zucchini to the pot, gently folding it into the onion and garlic mixture. Allow it to sauté for 1–2 minutes, stirring occasionally. This brief cooking softens the zucchini slightly and begins to meld the flavors together before adding the liquid.
- Add Vegetable Broth and Season: Pour in 4 cups of vegetable broth. Sprinkle in 1 teaspoon of salt and stir to combine everything evenly. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the zucchini is very tender. You can test tenderness by pressing a piece of zucchini against the side of the pot—it should mash easily.
- Blend the Soup: Carefully transfer half of the cooked soup into a blender. Add half of the fresh basil leaves. Blend until smooth and creamy, ensuring there are no large chunks. Repeat this process with the remaining soup and basil leaves. Blending in batches prevents overfilling the blender and allows for even, smooth consistency.
- Return Soup to the Pot: Pour all the blended soup back into the large pot. Place the pot over low heat and let the soup gently simmer, uncovered, for another 5–10 minutes. This step helps the flavors marry and allows the soup to thicken slightly if needed. Stir occasionally to prevent sticking or scorching.
- Adjust Seasoning: Taste the soup carefully and adjust seasoning as desired. Add additional salt for flavor and freshly ground black pepper for a gentle kick.Remember, the broth might already contain some sodium, so taste before adding more.
- Serve and Garnish: Ladle the warm, velvety soup into bowls. Serve immediately with a slice of toasted bread or your favorite garnish. For a finishing touch, drizzle a few drops of olive oil over the soup or sprinkle a few fresh basil leaves for visual appeal and added aroma.
- Storage Tips: If you have leftovers, allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months—just thaw and reheat slowly to maintain its creamy texture.
Notes
- Use low-sodium vegetable broth to better control salt levels and maintain a delicate flavor balance.
- Choose firm, fresh zucchini for the best texture; overripe zucchini may make the soup watery.
- You can substitute white onions with yellow onions if desired; they will add a slightly sweeter note.
- For a smoother texture, blend the soup in batches, especially if using a standard blender.
- Fresh basil is key to the bright, aromatic flavor—avoid dried basil for this recipe.
- Adjust thickness by simmering longer for a thicker consistency or adding a splash of broth if too thick.
- Olive oil adds richness and depth; you can drizzle extra at the end for enhanced flavor.
