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.
Recipe summary
Flavor/texture: This smooth, blended soup has a bright, savory flavor that's perfect for summer.
Made with fresh ingredients: Filled with fresh basil, zucchini, onion, garlic, and lemon juice.
Gluten-free and vegan: Perfect for a variety of guests, this recipe is vegan and made without gluten.
Serves: 4 people
Similar to: Zucchini Leek Soup, Tomato Zucchini Soup, and Potato Zucchini Soup
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Ingredients and substitutions
- Zucchini - Makes your soup thick and creamy. The bulk of this recipe is zucchini, so it can't be omitted. Zucchini could technically be substituted with yellow summer squash if desired, but your soup will turn out more of a pale yellow-green.
- Onion and garlic - Enhances the flavor of your soup. I don't recommend omitting either of these ingredients.
- Olive oil - Can be substituted with your favorite neutral cooking oil.
- Broth - Vegetable broth or chicken broth works best in this recipe. If you'd like your soup to remain vegan, use vegetable broth only. I do not recommend using low sodium broth in this recipe because the broth adds a significant amount of flavor to the soup. If you need to use low sodium broth, make sure none of the other ingredients are omitted and consider adding additional fresh or dried herbs.
- Salt and pepper - Enhance the flavor of your soup.
- Lemon juice - The juice of half a lemon adds a bit of acidity and brightness to the soup.
- Fresh basil - A must for this recipe. Fresh basil adds flavor and color to your soup and shouldn't be substituted with dried basil.
How to make zucchini basil soup
- Sauté onions and garlic in the bottom of a stock pot until lightly browned and tender. Add broth, zucchini, salt, and pepper and simmer until zucchini is tender.
- Remove from heat and add fresh basil and lemon juice.
- Fill blender no more than halfway with hot soup. Remove the center cap and cover with a towel to prevent splashing.
- Blend until soup is smooth. Repeat with remaining soup.
Frequently asked questions
Yes, you'll need either a traditional blender or an immersion blender to make this recipe.
No. The majority of the flavor and color comes from the addition of fresh basil. Dried basil would not work as a substitute in this recipe.
Zucchini basil soup will keep in a tightly sealed container in the refrigerator for 3-4 days. It reheats well in the microwave or on the stovetop over medium heat. This soup can also be served chilled.
Yes. Allow your soup to cool completely to room temperature, then transfer to a freezer-safe container or bag. Soup can be frozen for 2 to 3 months when stored properly. If your soup does separate while thawing, it will easily come back together with a few seconds in the blender.
📖 Recipe
Zucchini Basil Soup
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
- Storage: 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.
- Freezing: Soup can also be frozen for 2-3 months in a tightly sealed container (allow to cool completely before storing in the freezer).
- Side dish: 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.
- Sodium: 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.
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