Zucchini Basil Green Soup

This vibrant green soup combines the subtle sweetness of summer zucchini with the aromatic punch of fresh basil to create a bowl of pure comfort that's as nourishing as it is beautiful. Perfect for those seeking a light green soup that doesn't compromise on flavor.

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Course: Appetizer, Main Course, Soup

Cuisine: Mediterranean

Keyword: Zucchini Soup, Basil Soup, Green Soup, Healthy Soup, Vegetarian Soup

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 165kcal

Equipment

Large Pot
Blender or Immersion Blender

Ingredients

Main Ingredients

4 medium zucchini about 2 pounds, roughly chopped
1 medium yellow onion diced
3 cloves garlic minced
2 cups fresh basil leaves loosely packed, plus extra for garnish
4 cups vegetable broth low-sodium preferred
2 tablespoons olive oil
1 medium potato peeled and diced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste

Optional Garnishes

1/4 cup grated Parmesan cheese omit for vegan version
2 tablespoons pine nuts toasted

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.
Add minced garlic and cook for another 30 seconds until fragrant, being careful not to brown it.
Add chopped zucchini and potato to the pot, stirring to coat with oil. Season with a pinch of salt and cook for about 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer until the zucchini and potato are completely tender, about 15 minutes.
Remove the pot from heat and add the fresh basil leaves. Allow the mixture to cool slightly.
Using an immersion blender or working in batches with a regular blender, purée the soup until completely smooth.
Return the soup to low heat. Add lemon zest and juice, then season with salt and pepper to taste.
If using, stir in grated Parmesan cheese until melted.
Serve in warmed bowls, garnished with additional basil leaves and toasted pine nuts.

Notes

Spinach can replace some of the basil for a milder flavor. Sweet potato can substitute regular potato for added nutritional benefits. Cashew cream (¼ cup) can replace Parmesan for a dairy-free option.

This soup can be refrigerated for up to 4 days or frozen for up to 3 months in an airtight container.

Nutrition

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