Description
This Summery Zucchini-Basil Soup is a light, refreshing, and creamy dish perfect for warm days. Made with fresh zucchinis, fragrant basil, and a flavorful vegetable broth, it’s easy to prepare and suitable for a variety of diets. Optionally garnished with Parmesan cheese, this soup delivers vibrant green color and a smooth texture that’s both comforting and nutritious.
Ingredients
Scale
Vegetables
- 4 medium zucchinis (about 1.5 kg)
- 1 medium onion (about 150 g)
- 2 cloves garlic
Liquids & Oils
- 4 cups vegetable broth (about 1 liter)
- 2 tablespoons olive oil (30 ml)
Herbs & Seasonings
- 1 cup fresh basil leaves (about 30 g)
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Grated Parmesan cheese
- 1/2 cup coconut milk or heavy cream (for creamier texture)
Instructions
- Prepare the Vegetables: Start by washing the zucchinis thoroughly. Trim off the ends and slice each zucchini into rounds to ensure even cooking.
- Chop Onion and Garlic: Peel the onion and finely chop it along with the garlic cloves to release their flavors fully into the soup.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until the onion turns translucent, approximately 5 minutes, to build a flavor base for the soup.
- Cook Zucchini: Add the sliced zucchinis to the pot and stir to combine. Cook for about 5 minutes until the zucchinis start to soften, releasing their moisture.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Then reduce heat and let it simmer gently for 15 minutes or until zucchinis are very tender.
- Blend the Soup: Remove the pot from heat and add the fresh basil leaves. Use a blender or immersion blender to puree the soup until smooth and creamy.
- Season: Taste the soup and season with salt and black pepper as needed. For a creamier version, stir in coconut milk or heavy cream now, then reheat briefly if necessary.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Enjoy warm or at room temperature for a light meal.
Notes
- Use fresh basil for the best flavor; dried basil will not provide the same aromatic impact.
- The soup can be made vegan by omitting Parmesan cheese or using a vegan cheese substitute.
- You may substitute zucchinis with yellow summer squash for a slightly different taste and texture.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.
- For added protein, consider topping with toasted pine nuts or a dollop of Greek yogurt (if not vegan).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Zucchini Soup, Basil Soup, Summer Soup, Vegetarian Soup, Healthy Soup, Easy Soup Recipe, Creamy Vegetable Soup
