Zucchini Basil Soup

5 from 1 vote

Zucchini basil soup is a light, refreshing soup that's perfect for summer weather. Pair with crusty bread and a side salad for a light lunch. This soup can be served warm or chilled.

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 89kcal

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
24 ounces broth, vegetable or chicken
1.5 pounds zucchini, cubed
½ teaspoon salt
⅛ teaspoon pepper, or more to taste
½ cup packed basil leaves
½ small lemon, juiced

Instructions

In a stock pot over medium heat, add olive oil. When hot, add diced onion and cook for 3-4 minutes, or until they begin to brown and turn translucent. Add garlic and cook and additional 30 seconds. Add broth, zucchini, salt, and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for about 8-10 minutes, or until zucchini are cooked through and soft.
Remove from heat and stir in basil leaves and lemon juice.
Use an immersion blender and blend until smooth, or transfer soup in batches to a standard blender to process until smooth (remove the center cap from the lid and lightly cover with a kitchen towel to allow steam to escape. Never fill a blender more than halfway full with hot soup).
Add desired garnishes, like croutons, pesto, shredded cheese, or a splash of cream, and serve warm as an appetizer or side dish.

Recommended Equipment

Notes

Soup will keep for 3-4 days in the refrigerator in a tightly sealed container and reheats well in the microwave or on the stovetop.
Soup can also be frozen for 2-3 months in a tightly sealed container (allow to cool completely before storing in the freezer).
Recipe is written as a side dish to be served alongside a main course, or a hearty salad and crusty bread as a light lunch.
Using low-sodium broth will reduce the flavor of this soup. If low-sodium broth is needed for dietary reasons, I suggest increasing the herbs to add extra flavor.

Nutrition Estimate

Course: Side Dish, Soup

Cuisine: American