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A bowl of zucchini soup on a napkin with a spoon in it.

Zucchini Soup Recipe

5 from 1 vote
This creamy zucchini soup recipe is a delicate puree of summer squash swirled with fresh basil, lemon zest, and aromatics like onion and garlic.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons extra virgin olive oil
  • 1 small yellow onion, diced
  • 3 cloves minced garlic
  • 1 teaspoon lemon zest
  • 2 pounds zucchini, cut into large dice
  • Salt and pepper
  • 3 cups vegetable broth or water
  • ½ cup fresh basil leaves
  • Lemon wedges, for serving

Method
 

  1. Warm the olive oil in a large pot over medium heat. Add the onion and minced garlic, and cook, stirring, until the garlic is fragrant and the onions are translucent, about 5 minutes.
  2. Add the lemon zest and zucchini and saute for about 2 minutes. Season to taste with salt and pepper, then add the broth or water and bring to a boil. Lower the heat to a simmer, and cook about 10 minutes, until the zucchini is softened. Stir in the basil until wilted, and remove the pot from the heat.
  3. Using an immersion blender or working in batches in a blender, puree the soup until smooth. Return the soup to the pot, and season with salt and pepper to taste.

Notes

Recipe lightly adapted from the San Francisco Chronicle