Basil Zucchini Summer Soup

This creamy zucchini soup is a wonderful way to prepare summer’s most bountiful squash, zucchini!

Smooth and creamy this zucchini soup packed with basil, is a light summer soup that is delicious warm or chilled. I love it as a quick lunch, but it’s equally great for dinner alongside a big salad or a simple sandwich. Plus, given its crowd-pleasing flavor, I imagine it would wow your guests as an appetizer at your next summer get-together.

Let’s talk details, shall we?

This soup combines the magic of zucchini and potato to create an unbelievably creamy soup that’s bright and vibrant. Despite its incredibly simple ingredient list, the soup’s flavor is deceptively complex, and the fresh basil gives each bite the perfect amount of garden freshness. And to top it off, this one pot wonder is low-calorie, packed with antioxidants & vitamins and comes together in less than 25 minutes total.

Happy summer, friends!

Basil Zucchini Summer Soup

1 medium onion, diced
2 tablespoons olive oil or unrefined coconut oil
2 garlic cloves, minced
1 medium red or white potato, peeled & cut into 1-inch pieces (about 1 cup)
1 pound zucchini, sliced (about 2 large or 3 medium zucchini)
2 cups good veggie stock (I love Rapunzel Vegetable Bouillon)
Cracked pepper & salt to taste
1 cup fresh basil leaves, packed, plus more for garnish
garnish: cashew cream or plain Greek yogurt

In a medium pot, heat oil over med-high heat. Add onion and saute for 2-3 minutes until translucent. Add garlic, turn heat to medium low, and continue to cook for 2-4 minutes, until garlic is fragrant and golden. Add sliced zucchini, potato and veggie stock. Bring to a simmer over high heat, cover, turn heat down to med-low, and simmer 15 minutes, giving a stir halfway through. Blend in batches until very smooth, adding the fresh basil directly into the blender with the soup. Return to the pot. Adjust salt if necessary. 
Serve in bowls, garnish with basil. For extra richness, add a swirl of cashew cream or plain Greek yogurt.