Zucchini Basil Soup is a light, silky, and aromatic green soup that’s perfect for spring and summer. It uses a simple set of ingredients to celebrate the delicate sweetness of zucchini and the fragrant punch of fresh basil. Elegant as a starter and satisfying enough as a light meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsBase
2 tbsp olive oil or butter
1 small yellow onion, chopped
2 cloves garlic, minced
1 lb zucchini, sliced into thin rounds
1 medium Yukon Gold potato, peeled and diced (for creaminess, optional)
3 cups vegetable stock or light chicken broth
Salt and white or black pepper, to taste
Finish
1 cup fresh basil leaves
1 tbsp lemon juice, or more to taste
2 tbsp cream, milk, or crème fraîche (optional, for added richness)
Garnish Options
A swirl of olive oil or cream
Shaved Parmesan
Toasted pine nuts or pumpkin seeds
Fresh basil chiffonade
Sauté Aromatics
1
In a medium pot, heat olive oil over medium heat.
Add onion and sauté for 5 minutes until soft and translucent.
Add garlic and cook 1 minute more, until fragrant but not browned.
Cook the Vegetables
2
Add zucchini and potato. Season lightly with salt.
Stir to coat, then pour in stock.
Bring to a gentle boil, reduce to simmer, cover, and cook for 15 minutes , or until zucchini and potatoes are tender.
Blend Until Silky
3
Remove from heat and stir in basil leaves.
Carefully transfer to a blender (or use an immersion blender) and blend until smooth.
Return to pot and gently reheat if needed. Stir in lemon juice and optional cream or milk.
Season and Serve
4
Taste and adjust with more salt, pepper, or lemon juice for brightness.
Ladle into bowls and garnish as desired.
Tips & Variations
5
Chill it: Serve cold as a summer soup with a dollop of herbed yogurt.
Make it richer: Add a handful of spinach or arugula with the basil for a deeper green hue.
Bulk it up: Top with grilled shrimp, poached egg, or croutons for a heartier version.
Serving Suggestions
6
Pair with a crisp white wine (like Sauvignon Blanc) or sparkling water with lemon .
Lovely with grilled focaccia , cheese toast , or a simple salad .
Ingredients Base
2 tbsp olive oil or butter
1 small yellow onion, chopped
2 cloves garlic, minced
1 lb zucchini, sliced into thin rounds
1 medium Yukon Gold potato, peeled and diced (for creaminess, optional)
3 cups vegetable stock or light chicken broth
Salt and white or black pepper, to taste
Finish
1 cup fresh basil leaves
1 tbsp lemon juice, or more to taste
2 tbsp cream, milk, or crème fraîche (optional, for added richness)
Garnish Options
A swirl of olive oil or cream
Shaved Parmesan
Toasted pine nuts or pumpkin seeds
Fresh basil chiffonade
Directions Sauté Aromatics
1
In a medium pot, heat olive oil over medium heat.
Add onion and sauté for 5 minutes until soft and translucent.
Add garlic and cook 1 minute more, until fragrant but not browned.
Cook the Vegetables
2
Add zucchini and potato. Season lightly with salt.
Stir to coat, then pour in stock.
Bring to a gentle boil, reduce to simmer, cover, and cook for 15 minutes , or until zucchini and potatoes are tender.
Blend Until Silky
3
Remove from heat and stir in basil leaves.
Carefully transfer to a blender (or use an immersion blender) and blend until smooth.
Return to pot and gently reheat if needed. Stir in lemon juice and optional cream or milk.
Season and Serve
4
Taste and adjust with more salt, pepper, or lemon juice for brightness.
Ladle into bowls and garnish as desired.
Tips & Variations
5
Chill it: Serve cold as a summer soup with a dollop of herbed yogurt.
Make it richer: Add a handful of spinach or arugula with the basil for a deeper green hue.
Bulk it up: Top with grilled shrimp, poached egg, or croutons for a heartier version.
Serving Suggestions
6
Pair with a crisp white wine (like Sauvignon Blanc) or sparkling water with lemon .
Lovely with grilled focaccia , cheese toast , or a simple salad .
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