Fresh Basil Zucchini Soup

Summer always leaves me with an abundance of zucchini from my garden, and I’ve tried countless ways to use them up. This Basil Zucchini Soup has become one of my most reliable recipes during zucchini season. The fresh, vibrant flavors make it feel light and nourishing rather than heavy, which I appreciate during warmer months.

I love how this soup transforms simple summer vegetables into something elegant enough for company yet easy enough for a weeknight dinner. The bright green color and fresh basil aroma make it as appealing to look at as it is to eat.

Why It Works

This soup succeeds because it treats zucchini as the star rather than trying to mask its flavor. I start with leeks instead of regular onions because they provide a gentler, sweeter base that doesn’t compete with the mild zucchini. The garlic adds warmth without being overpowering, while the fresh basil brings that unmistakable summer freshness that makes this soup special.

Using chicken broth gives the soup more body than water would, though vegetable broth works just as well for a vegetarian version. The lemon juice is crucial – it brightens the entire soup and prevents the zucchini from tasting flat. I add just a splash of coconut milk at the end, which creates a silky texture without making the soup heavy or masking the clean, fresh flavors.

The blending process transforms what could be a chunky vegetable soup into something smooth and elegant. The result is a soup that tastes like concentrated summer in a bowl.

Equipment

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Immersion blender or regular blender
• Wooden spoon
• Ladle
• Small fine-mesh strainer (optional, for lemon juice)

The Ingredients for the Basil Zucchini Soup

• 2 tablespoons olive oil
• 1 leek, cleaned and sliced in half-moons
• 4 cloves garlic, minced
• 3½ cups zucchini, chopped (about 3 medium zucchini)
• 2½ cups chicken broth
• Juice of half a lemon
• 2 tablespoons fresh basil, chopped, plus additional for garnish
• ¾ teaspoon salt
• ¼ teaspoon black pepper (omit for AIP)
• 2 tablespoons coconut milk

How to Make Basil Zucchini Soup

1. Prepare all vegetables first: Clean the leek thoroughly by cutting it lengthwise and rinsing between the layers to remove any dirt. Slice into half-moon shapes, using only the white and light green parts. Chop the zucchini into roughly 1-inch pieces – no need to peel them. Mince the garlic cloves.
2. Heat the olive oil: in a large pot or Dutch oven over medium heat.
3. Cook the leeks: Add the sliced leeks to the hot oil and cook for 3-4 minutes, stirring occasionally, until they start to soften but don’t brown.
4. Add the garlic: Stir in the minced garlic and cook for just 30 seconds until fragrant. Don’t let it burn or it will taste bitter.
5. Add zucchini and initial seasoning: Add the chopped zucchini along with a pinch of salt. Stir everything together and cook for about 5 minutes until the zucchini begins to soften.
6. Pour in the broth: Add the chicken broth and increase the heat to medium-high to bring it to a gentle boil.
7. Simmer until tender: Once boiling, reduce the heat to maintain a steady simmer. Cook for 10-15 minutes until the zucchini is very tender and easily mashed with a fork.
8. Season and add aromatics: Remove the pot from heat. Stir in the lemon juice, chopped basil, remaining salt, and black pepper.
9. Blend until smooth: Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool slightly first, then blend in batches and return to the pot.
10. Finish with coconut milk: Stir in the coconut milk until well incorporated. Taste and adjust seasoning if needed.
11. Serve immediately: Ladle into bowls and garnish with fresh basil leaves.

Variations and Substitutions

I often change this recipe based on what I have available. If I’m out of leeks, I’ll use half a medium yellow onion instead. Sometimes I roast the zucchini in the oven first for a deeper flavor – just toss with olive oil and roast at 425°F for 15-20 minutes before adding to the soup.

For a creamier version, I’ll add a small peeled potato along with the zucchini. A handful of fresh spinach blended in at the end adds extra nutrients and deepens the green color.

You can easily swap the coconut milk for heavy cream, half-and-half, or even a dollop of Greek yogurt stirred in after blending. For different herb profiles, try mixing fresh mint with the basil, or use cilantro for an entirely different direction.

If you want more protein, top the finished soup with grilled chicken, roasted chickpeas, or crumbled goat cheese.

Some Tips

• Choose young, tender zucchini for the best flavor – large zucchini can be watery and less flavorful
• Don’t skip cleaning the leeks thoroughly as they often hide dirt and sand between their layers
• Use fresh basil only – dried basil won’t give you the bright, fresh flavor this soup needs
• Keep the zucchini skin on for better color and nutrients
• If your zucchini has large seeds, scoop them out as they can add bitterness
• Taste before adding all the salt as broths vary in sodium content
• Don’t over-blend or you might break down the soup too much and affect the texture
• Add the coconut milk last to prevent it from curdling during cooking
• For smoother texture, strain the soup through a fine-mesh sieve after blending
• Let the soup rest for a few minutes before serving to allow flavors to meld

Serving Suggestions

I serve this soup hot as a starter for dinner parties, or as a light lunch with crusty bread for dipping. During summer, I sometimes serve it at room temperature or even slightly chilled – it’s refreshing that way.

For a more substantial meal, I’ll top it with homemade croutons, a poached egg, or some crispy bacon bits. Pine nuts add a nice crunch, while a small drizzle of good olive oil makes it look more elegant.

This soup pairs beautifully with grilled cheese sandwiches or a simple caprese salad. I’ve also served it in small cups as an appetizer, garnished with a tiny basil leaf or even an edible flower for special occasions.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day when the flavors have had time to develop. Store it covered in the refrigerator for up to 4 days.

Will this soup freeze well?
I recommend freezing it before adding the coconut milk. Freeze for up to 3 months, then thaw, reheat, and stir in the coconut milk before serving.

Can I use yellow squash instead of zucchini?
Absolutely! Yellow summer squash works just as well, though your soup will be a different color. You can also use a mix of both.

What if I don’t have an immersion blender?
A regular blender works fine – just let the soup cool slightly before blending in batches. Be careful with hot liquids and don’t fill the blender more than halfway.

Is this soup naturally gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check that your chicken broth doesn’t contain any gluten-containing ingredients.

Can I make this vegan?
Replace the chicken broth with vegetable broth, and the recipe is completely vegan as written.

Why did my soup turn out bitter?
Sometimes zucchini can be bitter, especially larger ones. Try adding a bit more lemon juice, salt, or even a teaspoon of honey to balance the flavors.

How can I make this soup more filling?
Add a can of drained white beans before blending, serve over rice, or top with substantial garnishes like grilled protein or nuts.

Print

More Must Try Appetizers

• Sweet and Moist Honey Cornbread
• Homemade Fudgesicles with Greek Yogurt
• Sweet Potato Cheesecake