Zucchini and Basil Soup

Zucchini and Basil Soup created by CookRachacha

A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
  • Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
  • Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
  • Stir in the basil and the garlic and simmer for another 5 minutes.
  • Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
  • Reheat the blended soup and stir in the lemon juice.
  • Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
  • NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.
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RECIPE MADE WITH LOVE BY

"A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds."

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  1. Ashrei
    So easy and so tasty! I've made this before but it's been a while. Forgot just how wonderful it was. Flavors blend together perfectly. I got a wild hair and added two whole heads of roasted garlic. Oh, my absolute goodness! Amazing! This will be even more amazing tomorrow, after the flavors all meld together.
  2. Ashrei
    I roasted two whole heads of garlic and added that in. This soup was amazing before, but it's absolutely to die for, now!
  3. Stardustannie
    This made fro a tasty and easy meal. We have an over abundance of zucchini at the moment and some had gotten a little to large. So this was the perfect recipe to use some of them up.<br/>Only after serving did I realiseI missed the lemon juice and yogurt...but never mind it tasted refreshing and light without it.
  4. waynejohn1234
    What a great zucchini soup - so nice to have a soup recipe that isn't sweet and the basil gives gives it depth of flavor which could be an issue with zucchini. Right now I have lots of basil growing. I do use chicken broth but that is a personal preference. Greek yoghurt is a wonderful go along......thanks for a lovely recipe.
  5. KLBoyle
    Delicious soup! I tried cutting it in half and I think my zucchini to potato ratio was a little off cause it didn't have as strong a zucchini flavor as I would have thought but I'm sure that was my fault. Regardless, this soup is fantastic and will definitely be making again. Thanks Bluemoon!
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