ZUCCHINI AND BASIL SOUP

ZUCCHINI AND BASIL SOUP

Zucchini and Basil Soup is a fresh and vibrant bowl that celebrates the subtle sweetness of summer’s best produce. With tender zucchini, aromatic basil, sautéed onion and garlic, all simmered in a light broth, this nourishing single-serve soup is both refreshing and comforting. Each spoonful bursts with bright vegetal notes lifted by olive oil and fresh herbs. It’s perfect as a light lunch or elegant starter, offering a soothing yet energising experience without heaviness. This vegan and gluten-free recipe requires minimal effort and ingredients, making it ideal for busy days or warm weather meals. This recipe is easy to digest and accessible. Serve it chilled for a cooling treat or warm for cosy evenings, the velvety texture and garden‑fresh flavour deliver satisfaction anytime.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Spring

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Soup / Stew

INGREDIENTS

• ½ cup chopped zucchini

• 1 cup vegetable broth

• 1 tsp chopped fresh basil

• 1 tbsp chopped onion

• 1 tsp olive oil

FULL NUTRITIONAL INFORMATION

• Calories: 56.6 kcal

• Fat: 4.8 g

• Saturated Fat: 0.7 g

• Carbohydrate: 3.2 g

• Sugar: 2.1 g

• Sodium: 41.4 mg

• Fiber: 0.9 g

• Protein: 0.9 g

• Calcium: 22 mg

• Iron: 0.3 mg

• Potassium: 189.1 mg

PREPARATION

These steps are followed for the preparation of Zucchini And Basil Soup:

• Prep The Veg: Wash and chop zucchini into bite-sized pieces. Chop onion finely and pick basil leaves, discarding stems.

• Sauté Onion And Garlic: In a small saucepan, heat olive oil over medium heat. Add onion and cook for 2 to 3 minutes until translucent and fragrant.

• Add Zucchini: Stir in chopped zucchini, tossing to coat in oil. Sauté for 2 minutes for even flavour release.

• Pour Broth And Simmer: Add vegetable broth, bring to a gentle simmer. Cover and cook for 8 to 10 minutes until zucchini is tender.

• Blend Until Smooth: Remove from heat, then use an immersion blender to purée until velvety smooth for a chunkier texture and pulse lightly.

• Stir In Basil: Stir in chopped basil for fresh herb flavour.

• Season And Serve: Taste and adjust seasoning with salt and pepper. Serve warm and garnished with extra basil leaves and a drizzle of olive oil if liked.

PREP TIME

5 minutes

COOKING TIME

12 minutes

TIPS

• Even Zucchini Cubes: Uniform pieces ensure consistent cooking and smooth blending.

• Avoid Overheating: Keep the soup at a gentle simmer to preserve basil’s bright colour and flavour.

• Blend With Care: Let the soup cool briefly before blending to avoid steam pressure—blend in batches if using a blender.

• Boost Creaminess: Stir in a spoonful of oat cream or coconut milk after blending to add richness.

• Garnish Wisely: A swirl of olive oil, chopped basil, cracked pepper or toasted seeds enhances both flavour and presentation.

VARIATIONS

• Add Protein: Blend in silken tofu or white beans for added protein and creaminess.

• Introduce Herbs: Swap basil with mint or parsley for a different fresh profile.

• Spicy Kick: Add a pinch of chilli flakes or a dash of smoked paprika for warmth.

• Extra Veggies: Include spinach or peas in the last 3 minutes for additional nutrition and colour.

• Cheesy Touch: Sprinkle with nutritional yeast or vegan Parmesan for a savoury finish.

PREPPING AND STORAGE

• Refrigeration: Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently over medium heat, stirring occasionally.

• Freezing: This soup freezes moderately well and can be poured into freezer-safe containers and leaving headspace. Freeze for up to 2 months. Thaw overnight and reheat slowly, adding broth if thickened.

• Reheat Gently: Warm slowly to maintain smooth texture; thin with reserved broth or water if needed.

• Batch Making: Prepare multiple portions and freeze in single-serve jars for quick access to healthy meals.