Velvety Zucchini Basil Soup Recipe
Creamy yet light, this Velvety Zucchini Basil Soup is the perfect blend of fresh, wholesome ingredients. Featuring tender zucchini, aromatic garlic, and fragrant basil, it’s a simple, dairy-free recipe that’s packed with nutrients and full of flavor. Whether you're looking for a quick appetizer or a comforting main course, this silky soup is sure to impress.
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Ingredients
- 2 Zucchini medium-sized, sliced
- 1 White Onion chopped
- 2 Garlic Cloves minced
- 1 cup Basil Leaves
- 2 tbsp Olive Oil
- 3 cups Vegetable Broth
- Salt to taste
- Pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they turn translucent and fragrant (about 2-3 minutes).
- Cook the Zucchini: Add the sliced zucchini to the pot and cook for 5 minutes, stirring occasionally.
- Add Liquid: Pour in the vegetable stock, bringing the mixture to a gentle boil. Reduce heat and simmer for 10-15 minutes, until the zucchini is tender.
- Blend Smooth: Remove the pot from heat and stir in the fresh basil leaves. Using an immersion blender (or transferring to a countertop blender), purée the soup until smooth and velvety.
- Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls, garnish with additional basil leaves, and drizzle with olive oil for a finishing touch.