Zucchini And Basil Soup Infused With Summery Aroma

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Savor the garden-fresh glory of our Zucchini and Basil Soup, a velvety concoction that captures the essence of summer. Tender zucchini is blended to perfection, creating a lush base, while fragrant basil leaves impart a vibrant, herby zest. A drizzle of olive oil and a sprinkle of Parmesan cheese add a luxurious touch, transforming each spoonful into a silky, aromatic delight. Dive into this bowl of green goodness and experience the harmonious blend of simplicity and elegance!

A kind-hearted Italian Nonna, spotting my interest, shared her heartwarming recipe for Zucchini and Basil Soup. An enticing symphony of fresh flavors, it embodied the essence of Mediterranean gardens in a bowl. 

Zucchini And Basil Soup

In the balmy heart of a Tuscan summer, I strolled through Siena’s cobblestone streets. The scent of basil, vivaciously waving from the vendors’ stalls, drew me in. My eyes, meanwhile, were captivated by an array of plump, green zucchinis.

The aroma of simmering zucchinis and basil in my kitchen stirred up vivid memories of that sun-drenched Sienese market. Now, with each spoonful of this delicious soup, I return to Tuscany. I’m eager to transport you on a similar journey, using simple, wholesome ingredients and some culinary magic. 

Let’s savor this zestful dance of green. This dish sings an Italian summer song, perfect for those seeking a vibrant, nourishing experience.

What Is Zucchini And Basil Soup?

Zucchini and Basil Soup is a delightful concoction, blending the crisp, summery essence of zucchini with the aromatic allure of fresh basil. This smooth, velvety soup celebrates the marriage of these two garden staples. Often lightly seasoned with garlic and onion, it delivers a nutritious, low-calorie feast, perfect for health-conscious foodies. 

Its vibrant green color and refreshing taste offer a culinary experience that mirrors the beauty of a Mediterranean garden, making it a perennial favorite across kitchens worldwide.

Zucchini And Basil Soup

Can You Vary The Zucchini And Basil Soup With Other Ingredients?

The Zucchini and Basil Soup can be adapted to suit various dietary preferences:

  • Vegan Substitute butter with more olive oil. Use vegetable broth instead of chicken broth.
  • Vegetarian Use vegetable broth or a good-quality, store-bought vegetarian bouillon.
  • Gluten-Free This soup is naturally gluten-free. Ensure your store-bought broth is certified gluten-free if used.
  • Paleo Replace the potato with sweet potato or cauliflower. Ensure the chicken broth is homemade or a certified paleo product.
  • Whole30 Use ghee instead of butter. Use a Whole30-compliant broth. Make sure the olive oil is extra virgin.
  • Keto Replace the potato with a lower-carb vegetable like cauliflower. Use homemade, high-fat broth for added richness.
Zucchini And Basil Soup

Recipe Directions

  1. Start by melting butter and oil over low heat in a Dutch oven or stock pot. Once melted, add zucchini, onion, and potato to the pot. Stir frequently for about 5 minutes, until the onion softens and the vegetables begin to cook.
  2. Next, pour the broth and water, and raise the heat to high until the mixture boils. Once it reaches a boil, lower the heat to a simmer and partially cover the pot. 
  3. Allow the soup to simmer for approximately 25-30 minutes or until the vegetables become tender and cooked.
  4. Once the vegetables are cooked, remove the pot from the heat and add the chopped basil to the soup.
  5. Using a blender, puree the soup until smooth and creamy. After blending, taste the soup and adjust the seasoning with salt and pepper according to your preferences.
  6. If you prefer a thicker consistency, you can continue simmering the soup over medium heat, uncovered, for an additional 5 minutes. 
  7. Your Red Pepper Corn Soup is ready to be served and enjoyed. 
Zucchini And Basil Soup

Variations, Add-Ons And Toppings

There are many ways to customize Zucchini and Basil Soup, playing with variations, add-ons, and toppings to enhance its flavors:


  • Creamy: Add a splash of heavy cream or a dollop of Greek yogurt after pureeing for a richer, creamier texture.
  • Spicy: Add a pinch of red pepper flakes or a spoonful of chopped jalapeño before blending to give it a spicy kick.
  • Protein-packed: For a non-vegetarian option, consider adding shredded chicken or cooked shrimp before serving. For a vegetarian protein boost, stir in some cooked lentils or chickpeas.


  • Herbs: Add herbs like parsley, oregano, or dill for a new flavor profile.
  • Vegetables: For a chunkier texture, add some diced carrots, bell peppers, or tomatoes.
  • Grains: Stir in cooked quinoa, rice, or barley for a heartier soup.


  • Cheese: Sprinkle with Parmesan or crumbled feta before serving for a savory note.
  • Seeds/Nuts: Top with toasted pumpkin seeds, sliced almonds, or pine nuts for crunch.
  • Croutons: Homemade croutons add a delightful contrast in texture.
  • Fresh Herbs: A fresh basil leaf or chopped parsley adds color and new flavor.
  • Drizzle of Oil: A drizzle of extra virgin olive oil or a flavored oil like truffle or chili oil can elevate the soup.
Zucchini And Basil Soup

Can I Make Zucchini And Basil Soup In A Slow Cooker Or Instant Pot?

Zucchini and Basil Soup can be prepared in a slow cooker or an Instant Pot. Here’s how:

Slow Cooker Method

  • Melt butter and olive oil in a skillet over medium heat. Add the zucchini, onion, potato, and sauté for 5 minutes until the onion is soft.
  • Transfer the sautéed vegetables to your slow cooker.
  • Add the chicken broth and water to the slow cooker.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours. The soup is ready when the zucchini and potato are tender.
  • Just before serving, stir in the chopped basil.
  • Blend the soup using an immersion blender until smooth. Taste and season with salt and pepper as needed.

Instant Pot Method

  • Turn the Instant Pot to the sauté setting. Melt butter and olive oil in the pot.
  • Add the zucchini, onion, potato, and sauté for about 5 minutes until the onion is soft.
  • Add the chicken broth and water to the pot.
  • Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 10 minutes, then quickly release the pressure.
  • Once the pressure is released, remove the lid and stir in the chopped basil.
  • Blend the soup using an immersion blender until smooth. Taste and season with salt and pepper as needed.
Zucchini And Basil Soup

Can I Use Store Bought Broth, Or Should I Make My Own?

You can certainly use store-bought broth for your Zucchini and Basil Soup, and it’s a great time-saving option. When choosing a store-bought broth, look for a low-sodium variety, as this gives you more control over the salt content of your soup. Find a broth with a clean ingredient list, free of unnecessary additives or preservatives.

However, making your broth can elevate the flavor of your soup. Homemade broths are often more flavorful and nutritious than their store-bought counterparts, as you have full control over the ingredients and can tailor the flavor to your liking. You can use leftover chicken bones, vegetable scraps, and fresh herbs.

Zucchini And Basil Soup

How To Serve ?

Serving Zucchini and Basil Soup can be as simple or as elaborate as you’d like. Here are some suggestions to make your soup presentation appealing:

  • Presentation: Serve the soup in a deep bowl to show off its vibrant green color. A contrasting color, like a white or black bowl, can make the soup stand out even more.
  • Garnish: A dollop of cream or Greek yogurt, a drizzle of olive oil, a sprinkle of fresh basil, or a handful of croutons can be added just before serving for an appealing look and extra flavor.
  • Accompaniments: Pair the soup with a crusty piece of bread or a side salad for a complete meal. You could also serve it as a starter for a larger meal.
  • Temperature: This soup can be served hot or chilled, making it versatile for any season. If serving chilled, refrigerate the soup for a few hours before serving, and consider garnishing with a sprig of fresh mint.
  • Serveware: Using soup spoons and linen napkins can enhance the dining experience. If you’re serving the soup as part of a larger meal, ensure it complements the other dishes.
Zucchini And Basil Soup

Perfect Side Dishes

Zucchini and Basil Soup is a versatile dish that pairs well with various side dishes. Here are some ideas that could complement this delicious soup:

  • Sandwiches: A grilled cheese sandwich would pair wonderfully with the soup, offering a satisfying contrast of textures. For a healthier option, consider a vegetable panini or a chicken wrap.
  • Salads: A simple green salad dressed with a vinaigrette can provide a refreshing contrast to the warm, creamy soup. A Caprese salad with fresh tomatoes, mozzarella, and basil would also pair nicely and keep with the Italian theme.
  • Bread: A slice of crusty bread or a warm roll is always a great choice with soup. Consider garlic bread or a slice of focaccia for something different.
  • First Course: If you’re serving the soup as a starter for a larger meal, you could follow it with a main course like a pasta dish, a roasted chicken, or a vegetable lasagna.
  • Cheese Plate: A small cheese plate could also pair nicely with this soup, offering a variety of flavors and textures. Opt for a cohesive meal with Italian cheeses like mozzarella, Parmesan, or Pecorino Romano.
Zucchini And Basil Soup

Storage And Make Ahead

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: This soup freezes well. Cool it completely, then transfer to freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
  • Reheating: To reheat, thaw overnight in the refrigerator if frozen, then gently reheat on the stovetop over low heat until warmed through, stirring occasionally.
  • Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 2 days before serving. The flavors will develop even more, making it tastier.
Zucchini And Basil Soup

What Can We Do With Leftovers?

  • New Soup Base: Use the leftover soup as a base for a new soup. Add some protein (like cooked chicken or beans), additional vegetables, or grains to transform it into a whole new dish.
  • Sauce for Pasta or Grains: You can also use pureed soup. Toss it with some cooked pasta, quinoa, or rice for a quick and easy meal.
  • Cooked Vegetable Medley: Stir the leftover soup into a sauté of other vegetables. This can be served as a side dish or as a main dish over rice or quinoa.
  • Bread Dip: Heat the soup and use it as a flavorful dip for crusty bread.
  • Freeze for Later: If you can’t use the leftovers right away, remember that this soup freezes well. Store it in the freezer for 2-3 months and enjoy a ready-made meal on a busy day.


  • Enhance the flavor of your zucchini and basil soup by roasting the zucchini before blending it into the soup. This adds a depth of flavor and a slightly caramelized sweetness.
  • For a creamy texture without heavy cream, try adding a handful of cooked white beans like cannellini or navy beans to the soup before blending. They provide creaminess and added protein.
  • Elevate the freshness of your soup by garnishing each bowl with a drizzle of quality extra virgin olive oil and a sprinkle of freshly ground black pepper right before serving.
  • Add a hint of tanginess by stirring in a tablespoon of freshly squeezed lemon juice just before serving. It brightens up the flavors and adds a delightful zing.
Zucchini And Basil Soup Infused With Summery Aroma

Zucchini And Basil Soup Infused With Summery Aroma

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Course: Soup Recipes


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Zucchini and Basil Soup is a delectable, comforting dish that blends the fresh, mild flavors of zucchini and the aromatic punch of basil, creating a vibrant and delicious meal. This easy-to-make soup starts by sautéing zucchini, onion, and potato in a mixture of butter and olive oil, followed by a gentle simmer in chicken or vegetable broth. 


  • 1 Tsp 1 Butter

  • 1 Tbsp 1 Olive Oil

  • 2 2 Medium Zucchini (Roughly Chopped)

  • 1 1 Small Onion (Roughly Chopped)

  • 1 1 Baking Potato (Peeled And Chopped)

  • 2 Cups 2 Chicken Broth

  • 2 cups 2 Water

  • 10 10 Basil Leaves (Roughly Chopped)

  • Kosher Salt (To Taste)

  • Fresh Black Pepper (To Taste)

Step-By-Step Directions

  • Start by preheating your Dutch oven or stock pot on low heat. Add 1 tbsp of butter and 1 tbsp of olive oil to the pot, stirring gently until the butter melts completely. This process should take around 2 minutes.
  • Once the butter is melted, add 2 roughly chopped medium zucchinis, 1 small roughly chopped onion, and 1 roughly chopped baking potato to the pot.
  • Keep stirring the ingredients frequently to prevent them from sticking to the bottom of the pot. Allow them to cook for approximately 5 minutes until the onions become soft but not browned.
  • Next, pour 2 cups of chicken broth and 2 cups of water into the pot. Turn up the heat to high and let the mixture come to a rolling boil. This should take around 5-7 minutes.
  • Once boiling, reduce the heat to low and partially cover the pot with a lid. Allow the soup to simmer for about 25-30 minutes. At this point, the potatoes and zucchini should be tender enough to be easily mashed with a wooden spoon.
  • Remove the pot from the heat and stir in 10 roughly chopped basil leaves for fresh flavor.
  • Now, puree the soup until smooth using an immersion blender. Alternatively, you can transfer the soup to a stand blender in batches and blend until smooth. Be careful while blending the hot soup.
  • Taste the soup and season with kosher salt and fresh black pepper according to your preference.
  • If you prefer a thicker soup, return the pot to the stove. Cook uncovered over medium heat for 5 minutes or until the soup reaches your preferred consistency.
  • Ladle
  • Wooden Spoon
  • Large Pot Or Dutch Oven
  • Measuring Cups And Spoons
  • Sharp Knife And Cutting Board
  • Immersion Blender Or Stand Blender


  • Choose Fresh Ingredients: Choose firm zucchinis with glossy, unblemished skin and fresh basil leaves that are vibrant green.
  • Blending the Soup: If using a regular blender to puree the soup, be careful, as hot soup can create pressure inside the blender. 
  • Adjusting Consistency: If you prefer a thicker soup, you can simmer it longer after blending. 
  • Variations: You can experiment with adding different herbs, spices, or even some cream for a richer soup. You can also add cooked chicken or beans for a protein boost.
  • Storing and Reheating: This soup stores well in the fridge for up to 4 days and freezes well for longer storage. Reheat gently on the stove, adding a splash of water or broth (if needed) to adjust consistency.

Nutrition table

Zucchini And Basil Soup

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You've entered a realm where each bowl isn't just a meal; it's an expedition to the core of comfort, well-being, and the sheer delight of feeding both body and soul. My name is Julia, and I'm here to navigate you through the flavorful worlds of Soup Chick. Together, we'll uncover the artistry behind each recipe, share stories that warm the heart, and celebrate the simple pleasures of making and enjoying soup.

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