Velvety Zucchini Basil Bliss

Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer, Side Dish, Soup

Cuisine American

Servings 4

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

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.

Stir in the chopped zucchini, salt, and pepper. Cook for about 5 minutes, letting the zucchini soften slightly and absorb the flavors.

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.

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.

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.

Return the soup to the heat briefly if it needs warming, and taste to adjust salt and pepper.

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.