This Zucchini Basil Soup is one of those recipes you don’t expect to fall in love with… until you do.
It’s creamy without cream, fresh with lemon and basil, and perfect served cold on a hot day.
I started making this one summer when my garden was overflowing with zucchini, and now it’s a warm-weather go-to.
It’s super simple, light, and it feels like something you’d get at a fancy little café.
🥣 Why I Love This Recipe
This soup is fresh, lemony, and tastes like summer in a bowl. I’ve made it dozens of times, and it always impresses.
- Served cold, so it’s refreshing in the heat
- No cream—just blended veggies for that silky texture
- Basil and lemon make it pop with flavor
- Super easy, just one pot and a blender
- Keeps well, tastes even better the next day
🍽️ Servings + Time
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Chill Time: 1 hour (or overnight)
🔬 Why This Recipe Works (Quick Science)
- Zucchini’s water content makes the soup smooth and light after blending—no dairy needed.
- Basil contains natural oils that shine when not overheated. Adding it after cooking keeps the flavor fresh and herby.
- Lemon juice adds brightness and balances the earthy zucchini taste.
🍅 What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 4 medium zucchini, chopped
- 2 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh basil leaves, packed
- Juice of 1 lemon
- Optional: extra olive oil and basil for topping
🔧 Tools Needed
- Medium soup pot
- Blender (regular or immersion)
- Chef’s knife
- Cutting board
- Ladle
- Citrus juicer (optional)
💡 Pro Tips
- Add the basil after cooking, not while simmering. It keeps that fresh, green flavor.
- Chill the soup completely before serving for the best flavor.
- Blend in batches if you’re using a standard blender. Hot soup expands!
- Strain the soup if you want it ultra-smooth.
- Add a drizzle of good olive oil when serving—just a little makes a big difference.
🔁 Substitutions & Variations
- Swap yellow squash for zucchini or mix them.
- Add mint along with basil for a cooling twist.
- Use chicken broth if not vegetarian.
- Toss in a dollop of Greek yogurt for creaminess.
🕒 Make Ahead Tips
- Make this the night before! It tastes even better chilled overnight.
- Store in the fridge up to 4 days.
🍲 Step-by-Step Instructions
Step 1: Sauté onion and garlic
In a medium pot, heat olive oil over medium heat. Add chopped onion and garlic. Cook for about 3–4 minutes until the onion is soft and translucent.
Step 2: Add zucchini and seasonings
Add chopped zucchini, salt, and black pepper to the pot. Stir and cook for 5–7 minutes until the zucchini is tender and starts to soften.
Step 3: Pour in broth and simmer
Pour in the vegetable broth. Bring to a simmer, then cover and cook for 10 minutes until the zucchini is very soft.
Step 4: Blend the soup
Remove from heat. Add the fresh basil and lemon juice. Carefully blend everything until smooth—either with an immersion blender or in batches in a regular blender.
Step 5: Chill the soup
Pour the blended soup into a large bowl or container. Let it cool to room temperature, then refrigerate for at least 1 hour or until fully chilled.
Step 6: Serve cold with toppings
Ladle chilled soup into bowls. Top with a swirl of olive oil, fresh basil, and a bit of black pepper if you like.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Stir well before serving—sometimes the soup separates a bit.
- Not freezer-friendly (texture changes when thawed).
😬 Common Mistakes
- Overcooking the zucchini – it can get watery and dull in flavor.
- Adding basil too early – it loses flavor and turns brownish.
- Skipping the chill – it’s meant to be served cold; don’t rush it!
- Blending hot soup in a closed blender – steam builds up and can cause a mess (or burns).
🍞 What to Serve With
- Crusty sourdough or toasted baguette
- Grilled cheese (on good bread!)
- Quiche or frittata for a light brunch
- Cold pasta salad
❓ FAQ
Can I serve it warm?
Sure! It’s delicious warm too, but the cold version really brings out the basil and lemon.
Can I use frozen zucchini?
Yes, but thaw and drain it well first so the soup isn’t watery.
Can I use dried basil?
Fresh basil is best here—dried won’t give you the same flavor or color.
🥄 Wrap Up
This Zucchini Basil Soup is simple, fresh, and so satisfying—perfect for a hot day when you don’t want anything heavy. Try it once and it might become your summer go-to like it did for me. Let me know how it turns out for you and leave a comment if you have any questions—I’d love to hear how you made it your own!