Creamy Zucchini Basil Soup
Zucchini basil soup is a creamy, comforting bowl infused with fresh basil and a hint of lemon. This smooth, satisfying soup is easy to make and perfect for a light lunch or dinner.
If you're looking for a light and flavorful summer soup, this creamy zucchini soup hits the spot. Made with sautéed onion, garlic, fresh zucchini, and basil, it comes together in under 30 minutes. I love serving it with croutons and a sprinkle of Parmesan for a little extra crunch and depth.
If you enjoyed this summer zucchini soup and are craving more light, creamy summer soups, try my Mexican corn soup and Instant Pot red lentil soup for more refreshing flavors.
Why This Recipe Rocks!
- Quick and Easy: This basil zucchini soup comes together in under 30 minutes with just a handful of simple steps.
- Fresh Summer Flavor: Zucchini, basil, and lemon bring bright, seasonal flavor to every spoonful-ideal for warm weather.
- Perfect for Meal Prep: This zucchini and basil soup stores well and reheats easily for quick lunches or dinners.
- Family-Friendly: Mild, comforting flavors that both kids and adults enjoy.
Ingredients + Substitutions
- Zucchini: Use medium zucchinis with smooth, firm skin and no soft spots. No need to peel-just trim the ends and chop.
- Vegetable or Chicken Broth: Either option works, depending on your taste. Vegetable broth is great for a vegan zucchini soup. Choose a low-sodium broth so you can control the salt.
- Milk or Coconut Milk: Regular milk gives a creamy finish, while canned coconut milk is a great dairy-free option that adds a subtle richness. Bring either to room temperature before adding to prevent curdling.
- Fresh Basil: Adds bright flavor and freshness. Use fresh only; dried basil doesn't provide the same depth or lift to the soup.
- Lemon Juice: Just a tablespoon brightens the whole dish. Use freshly squeezed if possible.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Zucchini Soup
This soup is quick and simple, with just a few steps from stovetop to blender. Before you start, chop your vegetables and have the broth and milk ready to go.
Step 1: Sauté the onion and garlic. Cook the onion until it softens with olive oil in a large pot over medium heat. Then stir in the garlic and cook for another minute, letting it release its flavor.
Step 2: Add the zucchini. Stir in the chopped zucchini and cook for about 5 minutes, until it begins to soften and absorb the flavor of the onion and garlic.
Step 3: Simmer with broth. Pour in the broth, cover the pot, and let the soup simmer for 15-20 minutes until the zucchini is fully tender.
Step 4: Blend with milk and basil. Remove the pot from the heat and let it cool slightly. Blend the soup until smooth using an immersion blender or regular blender. Then stir in the milk and chopped basil and blend again to combine.
Step 5: Finish and serve. Add lemon juice and season with salt and pepper to taste. Serve warm with your favorite toppings, or chill the soup for a few hours if you prefer a refreshing chilled zucchini soup.
Handy Tip: Make It Creamier
For a creamier consistency you can swap in half and half for the milk, or replace some of the broth with more milk.
Alternate Cooking Methods
- Instant Pot: Turn on the Sauté function and cook the onion in olive oil for 3-4 minutes. Add garlic and cook for another 30 seconds. Stir in the chopped zucchini and broth, then secure the lid. Cook on High Pressure for 5 minutes, followed by a quick release. Blend the soup until smooth, then stir in the milk and basil. Blend again if needed, then finish with lemon juice, salt, and pepper.
- Slow Cooker: Add the onion, garlic, zucchini, and broth to the slow cooker. Cover and cook on low for 5-6 hours or high for 2-3 hours, until the zucchini is very soft. Use an immersion blender to blend the soup until smooth. Stir in milk and basil, blend again if desired, then add lemon juice and season to taste.
Dietary Modifications & Variations
- Add Protein: Stir in white beans or shredded rotisserie chicken after blending to make the soup more filling and protein-rich.
- Pesto Swirl: Add a spoonful of basil pesto just before serving to deepen the basil flavor and add richness.
- Vegan Version: Use vegetable broth and canned coconut milk to keep the soup completely plant-based. Skip Parmesan or use a vegan alternative for topping.
- Add More Veggies: Include a mix of zucchini and summer squash for a flavorful zucchini squash soup with extra texture and variety.
- Chilled Appetizer Version: Serve as a cold zucchini soup in small glasses with a swirl of olive oil and fresh basil for a refreshing starter at summer gatherings.
Soup-er Toppings & Serving Suggestions
- This zucchini basil soup is perfect for a light lunch, weeknight dinner, or even a refreshing starter at summer parties and potlucks. Serve it warm with a drizzle of olive oil and a squeeze of lemon, alongside warm crusty dinner rolls.
- For toppings, try crunchy cornbread croutons, a sprinkle of Parmesan cheese, or fresh basil leaves to add texture and flavor.
- Pair the soup with savory sides like tomato ricotta toast or a rich brie grilled cheese for a tasty combo.
Lyn's Top Tips
- Choose the Right Zucchini: Use medium-sized zucchinis with firm skin for the best texture and flavor. Avoid overripe zucchinis, which can be watery and bitter.
- Sauté Slowly for Flavor: Cook onions and garlic gently to bring out their sweetness without burning, creating a tasty base.
- Adjust Consistency: If the soup feels too thick, thin it out gradually with extra broth or water until it's just right.
- Blend in Batches: When using a regular blender, blend in small batches and vent the lid slightly to avoid steam buildup and spills.
- Proper Storage: Store leftover zucchini basil soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a little broth if needed to loosen the texture.
Zucchini Basil Soup Recipe FAQs
Zucchini soup can be frozen, but the texture may change once thawed. If you choose to freeze it, store it in a freezer-safe container, leaving space for expansion, freeze for up to 6 months, and thaw overnight in the refrigerator before reheating gently.
Fresh basil is key for the bright flavor, but if you don't have any, a small amount of fresh parsley or a pinch of dried basil can work.
Be sure to sauté the zucchini well before adding broth and avoid adding too much liquid. If the soup is too thin after blending, simmer it uncovered for a few minutes to reduce it.
Creamy Basil Zucchini Soup
Equipment
- Immersion Blender or Regular Blender
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3-4 medium zucchini chopped, about 1 ½ pounds
- 2 cups chicken broth vegetable broth
- ½ cup milk or canned coconut milk for dairy-free
- ¼ cup fresh basil leaves chopped
- 1 tablespoon lemon juice
- salt and black pepper to taste
For Serving Use Any Combo
- drizzle of olive oil
- fresh basil
- diced zucchini
- croutons
- Parmesan cheese
- lemon slices
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 5-6 minutes until softened. Add garlic and cook for another minute until fragrant.
- Add the chopped zucchinis and sauté for about 5 minutes, stirring occasionally, until they begin to soften.
- Add the vegetable or chicken broth to the pot, cover with a lid, bring it to a simmer, and cook for 15-20 minutes, until the zucchini is fully tender.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
- Stir in the milk (or coconut milk) and chopped basil and blend again until smooth.
- Add lemon juice and season the soup with salt, pepper,to taste.
- Ladle the soup into bowls. Add extra basil or a drizzle of olive oil if desired.
Recipe Tips
- Use fresh, medium zucchinis with firm skin for the best flavor and texture. No need to peel-just trim and chop.
- Let the soup cool slightly before blending to prevent splattering and keep it safe to handle.
- Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently on the stove or in the microwave.
Nutrition
