This creamy Zucchini Basil Soup is a deliciously light yet satisfying meal that’s perfect for busy weekdays.
Packed with fiber-rich zucchini and fresh basil, it’s naturally vegan, low in calories, and full of plant-based nutrients.
With heart-healthy olive oil and minimal ingredients, this quick and easy soup is ideal for meal prep, weeknight dinners, or a comforting starter that everyone will love.
Zucchini Basil Soup
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.
Chef’s Secrets For Perfect Soup
To achieve the velvety texture that makes this zucchini basil soup so appealing, it’s crucial to cook the vegetables gently.
Avoid rushing the sautéing of onions and garlic—this builds a flavorful base without bitterness.
When blending, pulse in batches rather than overloading your blender, ensuring a creamy, lump-free soup.
For an added depth of flavor, let the soup simmer uncovered after blending, which allows the flavors to meld fully and naturally thicken the liquid.
Using fresh, vibrant basil at the end preserves its aromatic oils, giving the soup a bright, herbaceous finish that canned or dried basil simply cannot match.
Serving Suggestions And Pairing Ideas
This soup is versatile and can be enjoyed as a starter, light lunch, or main course.
Serve it warm with a slice of toasted sourdough, multigrain bread, or a crunchy garlic baguette for texture contrast.
For extra richness, a swirl of coconut cream or a sprinkle of toasted pumpkin seeds works beautifully.
Pair the soup with a crisp green salad or roasted vegetables for a balanced meal.
It’s also an excellent accompaniment to light proteins, such as pan-seared tofu, tempeh, or grilled fish, making it suitable for both plant-based and omnivorous diets.
Storage Tips For Longer Freshness
This zucchini basil soup keeps well in the refrigerator for up to 3–4 days.
Store in an airtight container to maintain its fresh flavor and vibrant color.
When reheating, do so over low heat, stirring occasionally to prevent scorching and ensure even warming.
The soup also freezes beautifully for up to two months.
Allow it to thaw in the refrigerator overnight and gently reheat on the stove.
Avoid microwaving directly from frozen, as it can alter the creamy texture.
If the soup thickens too much after refrigeration or freezing, simply stir in a small splash of vegetable broth or water to restore the desired consistency.
Frequently Asked Questions
1. Can I use frozen zucchini instead of fresh?
Yes, frozen zucchini can be used, but it may release more water, making the soup slightly thinner. Blending in smaller batches and simmering uncovered can help achieve the desired thickness.
2. Is this soup suitable for a low-carb diet?
Absolutely! Zucchini is naturally low in carbs while being rich in fiber and water content, making this soup a light yet filling option for low-carb or keto-friendly meals.
3. Can I make this soup without a blender?
You can mash the cooked zucchini with a potato masher for a chunkier texture. For a smooth, creamy version, however, using a blender or immersion blender is highly recommended.
4. Can I substitute basil with other herbs?
While basil provides the signature flavor, you can experiment with fresh parsley, cilantro, or even a small amount of mint for a different herbal note. Avoid dried herbs as they won’t give the same bright, fresh flavor.
5. How do I adjust the soup’s thickness?
If the soup is too thin, simmer uncovered to allow excess liquid to evaporate. If it’s too thick, add a splash of vegetable broth or water while reheating to reach your preferred consistency.
