Zucchini And Basil Soup With Delicious Ingredients For Perfect Flavor And Taste

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. 

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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.

History Of Zucchini And Basil Soup

Zucchini and Basil Soup reflect the beauty of rustic Italian cooking. Its roots trace back to peasant cuisines. Zucchini, a summer squash, found favor in Italian kitchens as early as the 19th century. Locals paired it with homegrown basil, a Mediterranean herb loved for its aroma. 

This soup was born out of resourcefulness. It was a way to utilize abundant garden produce. This humble dish climbed the culinary ranks over time. It became an emblem of healthy, flavorful cooking. Now, this soup enjoys global popularity. 

Whether in upscale restaurants or home kitchens, it’s cherished for its simplicity and taste. It’s more than a soup. It’s a testament to the power of fresh, simple ingredients.

Interesting Facts About Zucchini And Basil Soup

  • Zucchini and Basil Soup is low in calories but high in nutrition, loaded with vitamins A, C, and K.
  • Despite its Italian roots, variations of the soup are enjoyed worldwide, embodying different cultural flavors.
  • Zucchini was first cultivated in Central and South America before being introduced to the rest of the world.
  • Basil, the soup’s fragrant companion, is known as the “royal herb” for its extensive use in Mediterranean monarchies.
  • Many prefer making this soup with the zucchini’s skin on it for its extra fiber and nutrients.
  • The soup can be served hot or cold, offering a versatile option for different seasons and preferences.
  • This soup is often used in detox diets due to its high water content and low-calorie count.

What Makes Zucchini And Basil Soup Special?

  • Zucchini and Basil Soup blend the crispness of zucchini with basil’s aromatic allure, offering a unique flavor profile.
  • Its vibrant green color enhances its appeal, making it a visual treat.
  • The soup balances health and taste, being both nutrient-rich and flavorful.
  • It’s a versatile dish for casual family dinners and elegant dinner parties.
  • The soup’s simplicity allows the freshness of its ingredients to shine.
  • It’s adaptable to various dietary needs – vegetarian, vegan, or gluten-free.
  • Serving hot or chilled, it suits every season.
  • It carries the essence of the Mediterranean, transporting the diner on a culinary journey.
  • Every spoonful offers a comforting warmth or refreshing coolness, making it a true comfort food.

Ingredients List

Butter1 tsp
Olive Oil1 Tbsp
Medium Zucchini2, roughly chopped
Small Onion1, roughly chopped
Baking Potato1, peeled and chopped
Chicken Broth2 cups
Water2 cups
Basil Leaves10, roughly chopped
Kosher SaltTo taste
Fresh Black PepperTo taste

Ingredient Tips 

  • Use fresh, firm zucchini for the best flavor and texture.
  • Opt for high-quality, cold-pressed olive oil for a richer taste.
  • Homemade chicken broth can enhance the soup’s depth of flavor.
  • When unavailable, vegetable broth can substitute chicken broth for a vegetarian version.
  • Freshly picked basil leaves add a delightful fragrance and flavor.
  • Kosher salt and freshly ground black pepper can enhance the dish’s overall taste.
  • Choosing a starchy baking potato helps thicken the soup naturally.
  • Onion adds a touch of sweetness and layers of flavor.
  • Whole butter gives a creamy texture and can be omitted for a vegan-friendly option.

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.

Recipe Directions

  • 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.
  • 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. 
  • Allow the soup to simmer for approximately 25-30 minutes or until the vegetables become tender and cooked.
  • Once the vegetables are cooked, remove the pot from the heat and add the chopped basil to the soup.
  • 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.
  • If you prefer a thicker consistency, you can continue simmering the soup over medium heat, uncovered, for an additional 5 minutes. 
  • Your Red Pepper Corn Soup is ready to be served and enjoyed. 

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.

Scaling The Zucchini And Basil Soup Recipe

Doubling the Recipe

  • To serve more people, double the quantity of each ingredient. For example, if the original recipe calls for 2 medium zucchinis, use 4 for the doubled recipe.

Here’s how the ingredients would scale for double the servings:

  • Butter: 2 tsp
  • Olive Oil: 2 Tbsp
  • Medium Zucchini: 4, roughly chopped
  • Small Onion: 2, roughly chopped
  • Baking Potato: 2, peeled and chopped
  • Chicken Broth: 4 cups
  • Water: 4 cups
  • Basil Leaves: 20, roughly chopped
  • Kosher Salt: To taste (Start with the original amount and add more if needed)
  • Fresh Black Pepper: To taste (Start with the original amount and add more if needed)

The cooking process will remain the same. However, you may need to adjust cooking times slightly to accommodate the increased volume.

Halving The Recipe

  • If you wish to make less soup, halve the quantity of each ingredient. For example, if the original recipe calls for 2 medium zucchinis, use just 1 for the halved recipe.

Here’s how the ingredients would scale for half the servings:

  • Butter: 1/2 tsp
  • Olive Oil: 1/2 Tbsp
  • Medium Zucchini: 1, roughly chopped
  • Small Onion: 1/2, roughly chopped
  • Baking Potato: 1/2, peeled and chopped
  • Chicken Broth: 1 cup
  • Water: 1 cup
  • Basil Leaves: 5, roughly chopped
  • Kosher Salt: To taste (Start with half the original amount and add more if needed)
  • Fresh Black Pepper: To taste (Start with half the original amount and add more if needed)

What Is Used For Garnishing?

  • Fresh Herbs: A few leaves of fresh basil or a sprinkle of finely chopped parsley or chives adds a pop of color and enhances the soup’s new flavor.
  • Cheese: A sprinkle of grated Parmesan or Pecorino Romano cheese adds a savory note that complements the soup’s flavor beautifully. Consider a sprinkle of nutritional yeast for a cheesy taste for a vegan option.
  • Cream: A swirl of heavy cream or a dollop of Greek yogurt adds richness and visually appealing contrast. Use a swirl of coconut milk or a dollop of vegan sour cream for a vegan alternative.
  • Seeds or Nuts: A sprinkle of toasted pumpkin seeds, pine nuts, or slivered almonds adds a delightful crunch and a boost of nutrition.
  • Croutons: A handful of homemade croutons can add a pleasing textural contrast and soak up the flavors of the soup.
  • Olive Oil: A drizzle of good-quality olive oil just before serving can add a touch of richness and depth to the soup.
  • Pepper: A dash of freshly ground black pepper or red chili flakes can provide a hint of heat.

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.

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.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Zucchini And Basil Soup?

You can incorporate other types of meat, fish, pasta, or vegetables into the Zucchini and Basil Soup. This flexibility makes it a great base for experimentation. Here are a few ideas:

  • Meat/Fish: Cooked and shredded chicken or turkey can be a wonderful addition to this soup. If you enjoy seafood, consider adding cooked shrimp or crab meat. Make sure to add these just before serving to prevent overcooking.
  • Pasta: Small pasta shapes like orzo, ditalini, or even tortellini can be cooked directly in the soup to make it heartier. Remember to adjust the liquid quantities to accommodate the pasta.
  • Vegetables: Feel free to add other vegetables such as bell peppers, carrots, celery, or peas. For a more autumnal flavor, you could add butternut squash or pumpkin. For these additions, consider the cooking time required, adding them at the right stage to ensure everything is cooked perfectly.

Success Tips – Tips And Tricks For Making Zucchini And Basil Soup

Making a delicious Zucchini and Basil Soup is simple, but a few tips can ensure it turns out perfect every time:

Prepping Tips

  • Choose Fresh Ingredients: Fresh zucchini and basil will significantly enhance the soup’s flavor. Look for firm zucchinis with a bright green color and fresh, vibrant basil leaves that are not wilted.
  • Chop Vegetables Evenly: Chop the zucchini, onion, and potato into similar-sized pieces to ensure they cook evenly.
  • Prep Ahead: You can chop the vegetables and store them in airtight containers in the fridge overnight. This allows you to get a head start and reduces the preparation time on the cooking day.

Cooking Time Tips

  • Don’t Rush the Sauté: Sauté the zucchini, onion, and potato until the onion is soft and translucent but not browned. This step helps to build a layer of flavor.
  • Simmer Gently: Allow the soup to simmer gently on low heat so the flavors can meld together.
  • Check for Doneness: The soup is ready when the zucchini and potato are tender and easily mashed with a spoon.
  • Add Basil Last: The basil just before blending ensures its flavor remains fresh and vibrant.
  • Adjust the Consistency: If you prefer a thicker soup, you can simmer it a bit longer after blending. For a thinner soup, add a little more broth or water.
  • Taste and Adjust Seasoning: Once the soup is blended, taste it and adjust the salt and pepper as needed.
  • Blend Carefully: Hot soup can splatter, so be careful whether you’re using an immersion blender or a stand blender.

Nutritional Values

Zucchini and Basil Soup is a nutrient-dense dish with many health benefits. A single serving of this soup is low in calories yet high in vitamins and minerals. Zucchini is a rich source of Vitamin C, B vitamins, fiber, and potassium, promoting heart health and aiding digestion. 

Basil, known for its anti-inflammatory and anti-bacterial properties, provides a dose of Vitamin K, essential for blood clotting. The added potato contributes to the soup’s potassium and Vitamin B6 content. This soup is a delicious, hearty way to support your overall health.

What Are The Total Calories In Zucchini And Basil Soup?

The exact calorie count in a serving of Zucchini and Basil Soup can vary depending on the specific ingredients used, their quantities, and serving size. However, given that this soup has zucchini, onion, potato, and basil, it’s generally considered a low-calorie dish.

A rough estimate would put a serving of Zucchini and Basil Soup (made without heavy creams or additional proteins) at around 100-150 calories per serving (considering a serving size of about 1 cup or 250 ml). 

Dietary Restrictions For The Recipe

Zucchini and Basil Soup is a healthy and versatile dish that can be adapted to meet various dietary needs. However, there are some considerations for specific dietary restrictions:

  • Vegan/Vegetarian: The basic Zucchini and Basil Soup recipe can be made vegetarian using vegetable broth instead of chicken broth. Use olive oil or a vegan butter substitute instead of regular butter for a vegan version, and ensure your broth is vegan.
  • Gluten-free: This soup is naturally gluten-free, but if you’re using a store-bought broth, ensure it’s certified gluten-free, as some brands may contain gluten.
  • Dairy-free: The basic recipe is dairy-free, but be mindful if you add cream or cheese as a garnish.
  • Low-FODMAP: Zucchini is low-FODMAP in servings of 1/3 cup or less. Larger servings contain moderate amounts of FODMAPs, which could cause symptoms in people with IBS. Onion is high in FODMAPs, so it should be replaced with the green parts of a spring onion or omitted for a low-FODMAP version.
  • Keto: Although zucchini is a low-carb vegetable, potatoes are high in carbs and may not be suitable for a strict keto diet. You could replace potatoes with a lower-carb vegetable like cauliflower.
  • Nut-free: The basic recipe is nut-free. Ensure any broth you use is nut-free, and be careful with garnishes.
  • Soy-free: This soup is naturally soy-free. Be mindful if you use any store-bought broth or vegan butter substitutes, as some may contain soy.

Health Benefits For The Recipe

Zucchini and Basil Soup is a wholesome dish that boasts numerous health benefits due to its nutrient-rich ingredients:

  • Rich in Vitamins and Minerals: Zucchini contains essential nutrients, including vitamins A, C, and K, magnesium, potassium, and fiber. On the other hand, Basil is a good source of vitamin K and contains antioxidant properties.
  • Heart Health: The potassium in zucchini helps lower blood pressure levels, reducing the risk of heart disease. The fiber helps lower cholesterol, further promoting heart health.
  • Digestive Health: The high fiber content in this soup aids in promoting regular bowel movements and overall digestive health.
  • Low Calorie: Zucchini and Basil Soup is a low-calorie meal, making it a good choice for those looking to manage their weight.
  • Hydration: Zucchinis have a high water content, which helps to keep you hydrated.
  • Eye Health: Zucchini is high in lutein and zeaxanthin, two beneficial antioxidants for eye health.
  • Immune Boosting: The vitamin C in zucchini and the antimicrobial properties in basil can support the immune system.
  • Anti-Inflammatory Properties: Basil has anti-inflammatory properties, which can help reduce inflammation.

Nutrition Table 

Nutrition Table 

How Can I Make Zucchini And Basil Soup Lower In Sodium?

Reducing the sodium content in your Zucchini and Basil Soup is quite simple. Here are some tips to help:

  • Use Low-Sodium or No-Sodium Broth: If using store-bought broth, look for a low-sodium or sodium-free version. This will significantly decrease the sodium content. If you’re making your broth, refrain from adding salt.
  • Don’t Add Salt: The recipe calls for kosher salt to taste. You can either omit the salt altogether or reduce the amount you use.
  • Rely on Herbs and Spices for Flavor: Boost the soup’s flavor with additional herbs and spices like black pepper, garlic, parsley, or oregano. These add depth and complexity to the soup without increasing the sodium content.
  • Use Fresh Vegetables: Ensure you’re using fresh zucchini, onion, and potato instead of any pre-packaged or canned versions, which sometimes have added salt.

How Can I Make Zucchini And Basil Soup Lower In Sugar?

Given its primary ingredients, Zucchini and Basil Soup is already quite low in sugar. However, if you’re on a diabetic or low-sugar diet and want to ensure that it’s as low in sugar as possible, consider the following tips:

  • Use Fresh Ingredients: Always use fresh vegetables in your soup. Canned or processed vegetables can sometimes contain added sugars.
  • Check Your Broth: Some store-bought broths may contain added sugars. Check the ingredient list to make sure you’re choosing a sugar-free option. Homemade broth is always a safe bet.
  • Skip Added Sugars: Some soup recipes may suggest a pinch of sugar to balance flavors. In this recipe, there’s no need for any added sugars.
  • Monitor Your Toppings: Be cautious about adding toppings containing hidden sugars, such as certain types of bread or croutons, flavored creams, or processed cheese.
basil soup

How To Serve The Zucchini And Basil Soup Best?

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.

Perfect Side Dishes To Complement Recipe

Perfect Side Dishes To Complement Recipe

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.

How Long Can We Store The Zucchini And Basil Soup?

Zucchini and Basil Soup can be stored in the refrigerator or freezer with the right precautions, making it a convenient make-ahead meal:


  • Allow the soup to cool fully before putting it into an airtight jar. It should keep in the fridge for 3-4 days.


  • Zucchini and Basil Soup freeze well. Allow the soup to cool fully before transferring it to freezer-safe bowls or tough freezer bags, allowing some room at the top because it will expand when frozen. It can be stored in the freezer for 2-3 months.

Can I Make Zucchini And Basil Soup In Advance?

Absolutely! Zucchini and Basil Soup is a perfect dish to make in advance. Here’s how you can do it:

  • Prepare the Soup: Follow the recipe to make the soup. After cooking, allow the soup to cool.
  • Store: Transfer the cooled soup to an airtight container.
  • Refrigerate: Store the soup in the refrigerator if you plan to use it within 3-4 days. For longer storage, you can freeze the soup. It can be frozen for up to 2-3 months.
  • Reheat: When you’re ready to serve the soup, reheat it gently on the stove. If the soup is frozen, thaw it in the refrigerator overnight before reheating.

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.

Specials Tools/Equipments 

  • Large Pot or Dutch Oven: You’ll cook your soup here. A pot with a heavy bottom will distribute heat more evenly, reducing the chances of the soup scorching.
  • Wooden Spoon: Useful for stirring the soup as it cooks, helping to ensure even cooking and preventing the ingredients from sticking to the bottom of the pot.
  • Sharp Knife and Cutting Board: For prepping your vegetables.
  • Immersion Blender or Stand Blender: Either is fine for pureeing the soup. An immersion blender can blend the soup in the pot, which is convenient. A standing blender often gives a smoother texture, but you’ll need to blend the soup in batches and blend hot liquids carefully.
  • Ladle: For serving the soup.
  • Measuring Cups and Spoons: For accurately measuring your ingredients.

Frequently Asked Questions

Can I Use Dried Basil Instead Of Fresh Basil In This Soup?

Fresh basil gives the best flavor in this soup, but if it’s unavailable, you can use dried basil. The general rule of thumb is to use one-third of the fresh, dried herbs. So, for this recipe, use about a tablespoon of dried basil. Add it along with the broth to allow it to rehydrate and infuse the soup.

I’ve Heard Of Zucchini Turning Bitter. How Can I Prevent This?

Bitterness in zucchinis is quite rare due to cucurbitacins, a natural compound. There isn’t a foolproof way to prevent this, but it’s always good to taste a small piece before adding it to your dish. It’s best to discard it as the bitterness tends to intensify with cooking.

What If I Don’t Have A Blender To Purée The Soup?

If you don’t have a blender, use a potato masher or a fork to mash the cooked vegetables as best as possible. It won’t be as smooth, but it will still be delicious.

Can I Add Other Herbs To The Soup?

Absolutely! While basil is a key flavor in this soup, you can add other herbs to suit your taste. Some good choices might be parsley, thyme, or oregano.

Can I Use Yellow Squash Instead Of Zucchini In This Soup?

Yes, yellow squash would be a fine substitute for zucchini in this soup. However, the final color of the soup will be different, and the flavor might vary slightly.

The Delightful Zucchini And Basil Soup That Will Make Your Taste Buds Dance

The Delightful Zucchini And Basil Soup That Will Make Your Taste Buds Dance

5 from 4 votes
Recipe by Hanna Barnes Course: Soup Recipes


Prep time


Cooking time





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. 


  • Butter

  • Olive Oil

  • Medium Zucchini

  • Small Onion

  • Baking Potato

  • Chicken Broth

  • Water

  • Basil Leaves

  • Kosher Salt

  • Fresh Black Pepper

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.


  • 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.
Hanna Barnes

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