Zucchini Basil Soup

Of all the fresh summer veggies in season right now, my favorites are yellow squash and zucchini. In fact, I often sauté 4-6 of them on Sunday nights so we can enjoy them as one of our side dishes all week! My love for summer squash first blossomed when I was learning to cook the summer after I graduated from college. I was living at home and my parents had a huge garden that was overflowing with summer squash. Every week I set about the task of finding a new recipe to use them in and I think this challenge really sparked my love of cooking because I had so much fun learning about all the different ways you could use one ingredient!

I recently saw a zucchini basil soup on a restaurant menu and immediately knew I wanted to recreate a healthy version at home. I thickened the soup with a potato instead of heavy cream and did my best to balance the bright basil with just the right amount of zucchini so that both flavors were well balanced. The raw zucchini on top was my favorite part because it added some texture to the dish. I can’t wait until I have my own garden full of summer squash!

Zucchini Basil Soup
Printable Recipe

1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
2 large zucchini, shredded with a coarse cheese grater (4 cups)
1 large potato, peeled and cut into 1-inch pieces
4 cups chicken stock
1/4 cup chopped fresh basil
1/2 teaspoon salt

Heat olive oil over medium high heat in a large stockpot and sauté shallots for 5 to 7 minutes or until soft; add garlic and sauté 1 additional minute. Add 3 1/2 cups shredded zucchini, potato pieces, and stock and simmer over low heat for 10 minutes or until potatoes are tender. Stir in basil and salt and puree soup until smooth with an immersion blender. Scoop soup into 4 bowls and garnish with remaining 1/2 cup shredded zucchini. Makes 4 servings.

Nutrition: 199 calories, 4.2g fat, 6.9g fiber, 6.4g protein per serving
Cost: $1.52 per serving

31 Responses to Zucchini Basil Soup

  1. This sounds really good! I bet a vegan cashew cream would work nicely for thickening as well! We had zucchini & yellow summer squash last night too. It really does make a fabulous addition to so many dishes (in our case shrimp & grits for the man veggies and grits for me). Hope you have a good week

  2. I’ve been cooking with summer squash like crazy lately also. At least one new recipe a week! And I’m loving it.

    This zucchini basil soup sounds incredibly tasty and I love that it’s healthy to boot! I also just read your guest post over at 5 Star Foodie – impressive and delicious as usual!

  3. I find that soups are such a great way to get all of your extra summer veggies in as they start to pile up by this time of the summer! This looks great and its such a great trick to thicken it up with potato instead of heavy cream!

  4. I know what you mean about the challenging, yet fun experience it is to try to come up with different uses for one ingredient. You did a fabulous job coming up with this soup, and lucky me, I have a fridge drawer filled with zucchini :-)

  5. Love the idea of this Kerstin! I love zucchini – not a huge fan of yellow squash though for some reason!

    Great guest post on 5-Star Foodie! 😀

  6. Zucchini is one of my favorites too. I lvoe that it can be eaten raw, cooked insavory dishes or baked into sweet ones. It’s kind of a miracle veggie!

    This soup looks delicious too!

  7. This looks awesome!! I’m a sucker for summer soups (am planning a peach gazpacho for tonight) and also love fresh zucchini (and squash). Plus, add basil to anything and it makes me super summer happy :)

  8. This looks so divine. I’m loving soups this winter and your recipe has been printed and placed in the box of “things to cook”. Thanks so much. What a great combination of flavours!

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