There’s something undeniably comforting about a bowl of hot soup, especially when it's smooth, nourishing, and full of garden-fresh flavor. This Creamy Zucchini Basil Soup is exactly that—a luscious, herbaceous hug in a bowl that also happens to be completely vegan. With just a few simple ingredients and minimal effort, you’ll have a satisfying dish that fits right in with hearty soup recipes for weeknights or weekends alike. Whether you're after healthy soup ideas for dinner or craving fall soups and stews to carry you through the cooler seasons, this recipe checks all the boxes.
Velvety Zucchini Basil Bliss
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish, Soup
Cuisine American
Large soup pot or Dutch oven A 4 to 6-quart pot is ideal. If you have a crockpot, this soup can easily transition into one of your favorite crockpot soup recipes with a few timing tweaks.
Blender A high-speed blender like a Vitamix or Blendtec will make your soup ultra smooth, but an immersion blender (stick blender) also works beautifully.
Chef’s knife & cutting board For prepping your onion, garlic, and zucchini.
Ladle For serving, especially useful when transferring hot soup to a blender.
- 3 tablespoons olive oil – for sautéing the vegetables
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 medium zucchini chopped (about 6 cups)
- 3 cups vegetable broth – opt for low sodium if preferred
- 1 cup unsweetened canned coconut milk – this adds the creamy element without dairy
- 1/2 cup packed fresh basil leaves – gives a fragrant herbal finish
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon nutritional yeast – for a subtle cheesy flavor
- Optional garnish: extra basil a drizzle of coconut cream, or toasted pine nuts
Sauté the aromatics
Heat olive oil in a large soup pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5–7 minutes. Add the garlic and cook for another 1–2 minutes, until fragrant but not browned.
Add zucchini and season
Stir in the chopped zucchini, salt, and pepper. Cook for about 5 minutes, letting the zucchini soften slightly and absorb the flavors.
Pour in the broth
Add the vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer and cook uncovered for 15–20 minutes, or until the zucchini is fully tender.
Blend the soup
Remove the pot from heat. Carefully transfer the soup to a blender in batches or use an immersion blender directly in the pot. Blend until the texture is velvety and smooth.
Add coconut milk and basil
Stir in the coconut milk and fresh basil. Blend again until the basil is fully incorporated. If you're adding nutritional yeast for a boost of umami, toss it in now.
Taste and adjust
Return the soup to the heat briefly if it needs warming, and taste to adjust salt and pepper.
Serve
Ladle into bowls and garnish with extra basil, a swirl of coconut cream, or even a handful of toasted pine nuts if you like a bit of crunch. Serve hot.
Pairings
This soup shines on its own but can be elevated with a few thoughtful sides:
- Grilled sourdough or garlic bread – Perfect for dipping and soaking up every last drop.
- A light salad with lemon vinaigrette – Something with arugula, cherry tomatoes, and cucumber keeps things fresh.
- Roasted chickpeas or croutons – Add these on top for texture and extra protein.
- A crisp white wine – Sauvignon Blanc or Pinot Grigio will cut through the creamy richness nicely.
If you’re aiming for a full soup dinner, serve this as a starter to a roasted vegetable main course or pair it with a lentil-based grain bowl for a filling, balanced meal.
FAQs
1. Can I use other vegetables along with zucchini?
Absolutely! If you want to bulk up the recipe or add variety, throw in a handful of spinach or kale at the end and blend it in. Carrots or celery can be added to the sauté step for deeper flavor, too.
2. What kind of zucchini is best?
Standard green zucchini works great here. Try to choose smaller, firm zucchinis—they tend to be more tender and less watery. Avoid overly large ones, which can be bitter.
3. Can I make this a creamy chicken soup version?
If you're not strictly vegan or want a protein boost, add shredded cooked chicken after blending. You could also use chicken broth instead of vegetable broth. The soup still holds its creamy base thanks to the coconut milk.
4. How long does it keep?
Stored in an airtight container, this soup will keep in the fridge for up to 4 days. It also freezes well for up to 2 months. Reheat gently on the stovetop to maintain texture.
5. Can I make this in a crockpot?
Definitely. Add all the ingredients except basil and coconut milk to your slow cooker. Cook on low for 6–7 hours or high for 3–4. Then blend, stir in basil and coconut milk, and heat another 10 minutes before serving. It’s one of those ideal crockpot soup recipes for hands-off cooking.
