Zucchini Soup Recipe
A flavorful, healthy Zucchini Soup, with luscious smooth texture. Keep it vegan or swirl in a little yogurt at the end. Easy and fast!
How to Make the Best Zucchini Soup
This zucchini soup is the perfect way to use up an abundance of summer squash. With its silky smooth texture and bright, fresh flavor from the basil, it’s a healthy and satisfying meal that comes together in just 25 minutes. Whether you’re looking for a light lunch or a comforting dinner starter, this soup delivers.
The beauty of this recipe lies in its simplicity. Just a handful of ingredients—zucchini, garlic, onion, and fresh basil—transform into something truly special when blended together. The white vinegar adds a subtle brightness that elevates the flavor without being detectable, while the basil brings an aromatic freshness that makes this soup taste like summer in a bowl.
Keep it completely vegan by skipping the yogurt garnish, or add a dollop of creamy yogurt or sour cream to each bowl for a touch of richness. Either way, you’ll have a nutritious, low-calorie soup that’s packed with flavor and perfect for any occasion.
Zucchini Soup
A flavorful, healthy Zucchini Soup, with luscious smooth texture. Keep it vegan or swirl in a little yogurt at the end. Easy and fast!
Ingredients
Soup
Garnish
Instructions
Soup
- In a medium pot, heat oil over medium-high heat. Add onion and saute for 2-3 minutes until just tender. Add chopped garlic, turn heat to medium-low, and continue sauteing for 3-4 minutes, until garlic is fragrant and golden.
- Add chopped zucchini and water (or stock), salt and pepper. Bring just under a boil over high heat, cover, turn the heat down to medium-low, and simmer for 15 minutes, giving a stir halfway through. Cook until zucchini is translucent and fork tender.
- Blend in batches until it is a very smooth puree, adding the fresh basil directly into the blender with the soup. Be careful to cover the blender lid with a kitchen towel, holding it down firmly, to prevent a blender explosion. Alternatively, use an immersion blender.
- Return the blended soup to the pot. Stir in vinegar, adjust salt if necessary.
Notes
- For an even creamier soup, add a splash of coconut milk or cream before blending.
- This soup can be served warm or chilled for a refreshing summer dish.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
