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Simple Zucchini Soup

Close-up of vibrant green zucchini soup in a bowl, garnished with fresh basil leaves and a swirl of cream.
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A light and fresh zucchini soup perfect for summer harvests, with options for creamy or brothy textures and a hint of basil and lemon.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chopped zucchini (about 2 lbs)
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup heavy cream or coconut milk for creamy version

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Add chopped zucchini and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until zucchini is tender.
  4. Stir in fresh basil leaves and lemon juice.
  5. For a creamy soup, carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. If using, stir in heavy cream or coconut milk.
  6. For a brothy soup, you can leave it as is or lightly mash some of the zucchini with a potato masher for a slightly thicker texture.
  7. Season with salt and pepper to taste.
  8. Serve hot.

Notes

  • For a dairy-free option, use coconut milk instead of heavy cream.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • Add a pinch of red pepper flakes for a touch of heat.

Nutrition

Find it online: https://cutcooktaste.com/zucchini-soup/