Healthy and Delicious Zucchini and Basil Soup

More gifts from the garden! Enjoy a bowl of Healthy and Delicious Zucchini and Basil Soup

This beautiful summery bowl of healthy and delicious Zucchini and Basil Soup can be savored chilled or warm depending on your preference and current weather situation 🙂 We have an abundance of basil in the garden at the moment, and I’m always looking for ways to add it to my cooking.

It works wonderfully in this soup, providing such a lovely deep flavor. Zucchini and basil are a match made in Heaven, add a little wine into the mix and a swirl of yogurt and you’ve got a culinary delight!

How to make Healthy and Delicious Zucchini and Basil Soup:

It’s SO simple:

1. Saute: Start with the aromatics and saute the onion, leek, celery, and garlic in a good quality low-sodium vegetable broth
2. Simmer: Add the rest of the ingredients and simmer until the veggies are tender
3. Blend: Blitz until creamy
4. Savor: Add the finishing touches, lemon juice, yogurt, salt (if using) and freshly ground black pepper, more fresh herbs, and enjoy!

Don’t forget to Pin it for later!

Reasons to Love Zucchini and Basil Soup

• it’s “creamy” and full of delicious flavor
• easy to make
• it’s really good for you
• hydrating in the heat
• will keep in the fridge for 4 days and freeze well

Equipment needed :

• An excellent soup pot
• Wooden Spoons and high-quality vegetable knife
• A good quality high-speed blender

Looking for other delicious soups to enjoy? Try these:

Italian Wedding Soup

Vegan Potato and Leek Soup

Vegan Pho Soup

Print

Zucchini and Basil Soup

Print Recipe

A deliciously refreshing summer soup

• Author: The Well Fed Yogi
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: soup
• Method: stove top
• Diet: Vegan

Ingredients

Scale
1x2x3x

1/3 cup low-sodium vegetable broth

1 yellow onion, peeled and diced

1 leek, cleaned and finely chopped

2 sticks celery, diced

2 cloves garlic, minced

1 cup dry white wine

2 zucchini, large dice

2 cups low-sodium vegetable broth

1 cup fresh basil

Freshly ground black pepper

Pinch of sea salt (optional)

A squeeze of lemon juice

2 tablespoons good quality plain plant-based yogurt – optional

Cook Mode

Prevent your screen from going dark

Instructions

1. Heat 1/3 cup vegetable broth in a pan, add the onions and cook until translucent, about 8 minutes, add the leek, celery, and garlic, add a little more broth if the mixture is too dry, and cook for a further 5 minutes.
2.  Pour in the wine, add the zucchini and stir well. Allow the wine to bubble furiously, then settle down to a simmer.
3. Add the broth, bring to a boil, then turn down to a simmer and partially cover the pot. Cook until the vegetables are tender. Add the basil and cook for a few minutes more.
4. Blend,  with a Vitamix high-speed blender for a very silky finish
5. Season with pepper, lemon juice, and salt (if using)
6. Serve with a swirl of plant-based plain yogurt if desired

Don’t forget to Pin it for later!

I hope you love this Zucchini Basil Soup as much as I do! If you do make it, please take a picture and share it on Instagram and I’ll repost it on my stories. I’d love to hear from you! please leave a comment and rate the recipe! Thanks so much and happy cooking:)