Zucchini Basil Soup is a light, refreshing, and flavorful dish perfect for using up fresh zucchini. The combination of tender zucchini and fragrant basil creates a deliciously creamy and aromatic soup without the need for heavy cream. This simple, healthy recipe can be enjoyed warm or chilled, making it a versatile choice for any time of the year.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini, chopped
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, packed
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper, to taste
- 1/4 cup coconut milk or heavy cream (optional, for creaminess)
- Lemon wedges (for serving)
Instructions:
- Sauté the aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes, until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the zucchini:
- Add the chopped zucchini to the pot and sauté for 3-4 minutes. Season with salt, pepper, and dried thyme (if using). Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-15 minutes, or until the zucchini is tender.
- Blend the soup:
- Remove the pot from heat and stir in the fresh basil leaves. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender. If you prefer a creamier texture, stir in the coconut milk or heavy cream at this stage.
- Season and serve:
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup warm or chilled, with a squeeze of fresh lemon juice for added brightness.
This Zucchini Basil Soup is a light, refreshing dish that’s perfect for any time of the year, offering the bright flavors of fresh zucchini and basil in every spoonful!