Quick Facts
- Time: 10 minutes prep · 20 minutes cook (30 minutes total)
- Yield: 4 bowls
- Skill: Easy
- Method: One-pot, blender
- Diet: Vegetarian, Vegan option, Gluten-free
Introduction
Vegetable soup does not have to be bland or boring, and this zucchini basil version proves it with every silky spoonful. In just half an hour, you turn humble garden veggies into a smooth, creamy bowl that tastes bright, fresh, and quietly luxurious. The texture is velvety thanks to a quick blend and a swirl of ricotta or cashew cream, while sweet zucchini and fragrant basil keep the flavor summery and light.
This recipe is perfect for busy weeknights when you want something healthy yet cozy, for make-ahead lunches, or for using up a bumper crop of zucchini. It works beautifully as a light main with crusty bread or as a starter before a bigger meal. Whether you eat vegetarian, are looking for vegan soup ideas, or just love a comforting bowl of homemade vegetable soup, this one-pan classic earns a permanent spot in your rotation.
If you love light yet cozy bowls like this, you’ll find plenty more ideas in my favorite vegetable soup recipes collection.
Why You’ll Love It
- Weeknight-easy: One pot, simple chopping, and clear timing so dinner is done in 30 minutes.
- Flexible: Use dairy or plant-based cream, adjust herbs, and add extra vegetables as you like.
- Balanced flavor: Sweet zucchini, mellow onion and garlic, bright basil, lemon, and a touch of richness.
- Great leftovers: The soup thickens slightly in the fridge and reheats to a silky, satisfying bowl.
Easy Zucchini Basil Vegetable Soup (Silky, One-Pot, 30 Minutes)
- Total Time: 30 minutes
- Yield: 4 bowls
- Diet: Vegetarian
Description
Silky zucchini and basil vegetable soup made in one pot and blended until velvety, with a swirl of ricotta or cashew cream for richness. Light yet cozy, it’s perfect for busy weeknights, meal prep lunches, or using up a bumper crop of zucchini.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
4 medium zucchinis, sliced (about 1 kg / 2 pounds)
4 cups (1 liter) vegetable broth, preferably low-sodium
1 teaspoon fine sea salt, plus more to taste
½ teaspoon freshly ground black pepper
1 packed cup fresh basil leaves, plus extra for garnish
2–3 tablespoons fresh lemon juice (about ½–1 lemon)
For the creamy swirl (choose one):
½ cup ricotta cheese
or
½ cup cashew cream (soaked blended cashews)
Optional finishes:
Extra virgin olive oil, for drizzling
Red pepper flakes, to taste
Instructions
Prep the vegetables: Wash the zucchinis, trim the ends, and slice into rounds or half-moons. Chop the onion, mince the garlic, and pick the basil leaves from their stems.
Sauté aromatics: Warm the olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook 4–5 minutes, stirring often, until soft, translucent, and lightly golden at the edges. Add the garlic and cook 30–60 seconds until fragrant.
Cook the zucchini: Add the sliced zucchini. Season with a small pinch of salt and pepper and toss to coat in the oil. Cook 5–7 minutes, stirring occasionally, until slightly translucent and releasing some juices.
Add broth and simmer: Pour in the vegetable broth and scrape up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat, cover, and simmer about 10 minutes, or until the zucchini is very tender and easily pierced with a fork.
Blend with basil and lemon: Remove the pot from the heat. Add the basil leaves and lemon juice. Use an immersion blender to blend directly in the pot until completely smooth and silky. (If using a countertop blender, work in batches, vent the lid, and cover with a towel to let steam escape.)
Add the creamy swirl: Taste and adjust salt and pepper. Swirl in the ricotta or cashew cream until the soup turns velvety and pale green. Keep the heat low or off so the cream stays smooth and doesn’t split.
Finish and serve: Ladle into warm bowls. Drizzle with extra virgin olive oil, top with a few basil leaves, and sprinkle with red pepper flakes if you like heat. Serve hot.
Notes
Use low-sodium vegetable broth and salt in stages (with the onion, with the zucchini, and at the end) for the best flavor balance.
For a vegan / dairy-free version, use cashew cream or unsweetened coconut milk and skip dairy toppings.
The soup thickens in the fridge; thin with a splash of broth or water when reheating.
For meal prep, you can cook and blend the soup up to 2 days ahead and refrigerate. For best color, add basil and lemon just before blending if making ahead.
To freeze, cool completely and freeze (ideally before adding dairy) for up to 3 months. Stir in ricotta or other cream after reheating for the smoothest texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot, blender
- Cuisine: Mediterranean
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 medium zucchinis, sliced (about 1 kg / 2 pounds)
- 4 cups (1 liter) vegetable broth, preferably low-sodium
- 1 teaspoon fine sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 packed cup fresh basil leaves, plus extra for garnish
- 2–3 tablespoons fresh lemon juice (about ½–1 lemon)
For the creamy swirl (choose one):
- ½ cup ricotta cheese
or - ½ cup cashew cream (soaked blended cashews)
Optional finishes:
- Extra virgin olive oil, for drizzling
- Red pepper flakes, to taste
What each ingredient does:
- Olive oil: Softens aromatics and adds a fruity base.
- Onion: Builds sweetness and depth.
- Garlic: Brings gentle savoriness.
- Zucchini: Creates body and natural creaminess without heavy ingredients.
- Vegetable broth: Adds seasoning and keeps the soup light.
- Salt and pepper: Wake up all the flavors.
- Fresh basil: Delivers the signature herbaceous aroma and bright green color.
- Lemon juice: Lifts the whole pot with acidity at the end.
- Ricotta or cashew cream: Adds a silky, comforting richness.
Pro tip:
Use low-sodium vegetable stock so you can season perfectly at the end and keep the basil and lemon shining.
Substitutions & Swaps
Think of this zucchini basil vegetable soup as a flexible template rather than a fixed set of rules.
- Aromatics: Swap yellow onion for white or sweet onion, or add a chopped leek. A tiny pinch of dried thyme or oregano with the onions deepens the base.
- Zucchini: You can replace some or all of the zucchini with yellow summer squash; the color will be slightly paler but still lovely.
- Broth: Any good vegetable broth works. If yours is very salty, reduce added salt and taste carefully at the end.
- Creamy element: Ricotta, cashew cream, plain Greek yogurt, or unsweetened coconut milk all work. Add them off the heat so they stay smooth.
- Vegan / dairy-free: Use cashew cream or coconut milk and skip any dairy garnish.
- Gluten-free: This soup is naturally gluten-free; just pair it with GF bread if you want something on the side.
- Budget / time savers: Use frozen chopped onion or pre-minced garlic, and rely on a jug of store-bought broth. The blender will still make everything taste homemade.
Equipment Notes
You do not need fancy gear to make this vegetable soup shine.
- Large pot: A 4–5 quart (4–5 liter) pot gives the zucchini room to soften evenly.
- Blender: An immersion blender is the easiest for pureeing directly in the pot. A countertop blender works too; just blend in batches and vent the lid slightly for steam.
- Cutting board and sharp knife: Make the chopping quick and safe.
- Ladle: Useful for serving and for transferring soup to a blender if needed.
To make cleanup easier, keep everything in one pot and rinse the blender immediately after use so the soup does not dry on the sides.
Step-by-Step
- Prep your ingredients.
Wash the zucchini, trim the ends, and slice into rounds or half-moons. Rough-chop the onion, peel and mince the garlic, and pick the basil leaves from the stems. Having everything ready makes the cooking smooth. - Sauté the aromatics.
Warm the olive oil in your pot over medium heat. Add the chopped onion and a pinch of salt. Cook 4–5 minutes, stirring often, until the onion is soft and translucent with light golden edges. Stir in the garlic and cook 30–60 seconds until fragrant; this prevents it from burning. - Soften the zucchini.
Add the sliced zucchini to the pot. Toss to coat in the aromatic oil and season with another small pinch of salt and pepper. Cook 5–7 minutes, stirring occasionally, until the zucchini looks slightly translucent and releases some juices. This step builds sweetness and depth. - Add broth and simmer.
Pour in the vegetable broth. Scrape the bottom of the pot with your spoon to lift any browned bits. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 10 minutes. The zucchini is ready when it is very tender and easily pierced with a fork. - Blend with basil and lemon.
Remove the pot from the heat. Add the fresh basil leaves and lemon juice. Using an immersion blender, carefully blend until completely smooth and silky, moving the blender around the pot. If using a countertop blender, blend in batches, venting the lid and covering with a kitchen towel to contain steam. - Stir in the creamy element.
Once blended, taste and adjust salt and pepper. Swirl in the ricotta or cashew cream until the soup looks velvety and pale green. Keep the heat low or off at this point so the cream stays smooth and doesn’t split. - Finish and serve.
Ladle the soup into warm bowls. Drizzle each with a little extra virgin olive oil, add a few basil leaves, and a pinch of red pepper flakes if you like heat. Serve right away while the soup is hot and fragrant.
Make-Ahead, Storage & Reheating
This zucchini basil vegetable soup is ideal for meal prep. You can cook it fully up to two days in advance and keep it in a sealed container in the fridge. For the best color and flavor, add the basil and lemon just before blending if you cook ahead.
Leftovers keep well for 3–4 days refrigerated. The soup thickens slightly as it stands because the zucchini continues to absorb liquid; simply add a splash of broth or water when reheating.
To freeze, cool the soup completely, then store in freezer-safe containers or bags for up to 3 months. If you plan to freeze, it is best to freeze the blended soup before adding any dairy; stir in ricotta or other creamy elements after reheating for the smoothest texture.
Reheat gently in a pot over medium-low heat, stirring occasionally, until steaming. Avoid boiling hard, especially if you have added dairy or cashew cream, to keep it from separating.
How to Lighten / Make It Creamy
For an even lighter bowl, reduce the olive oil to 1 tablespoon and skip any cream, relying only on the blended zucchini for body. You can also add an extra cup of broth and a handful of spinach or peas to boost vegetables without extra fat.
If you crave extra creaminess, blend in a little more ricotta, cashew cream, or unsweetened coconut milk after the soup is off the heat. Another trick is to reserve a cup of soup, blend it very thick with extra zucchini, then stir it back in to naturally thicken the pot. Always add rich ingredients at the end and avoid boiling so they stay velvety.
Toppings, Garnishes & Finishes
Garnishes turn a simple vegetable soup into something special. Try:
- Crunch: Garlic croutons, toasted pumpkin seeds, or a sprinkle of roasted chickpeas.
- Fresh: Extra basil leaves, chopped parsley, or thinly sliced green onions.
- Tang and heat: A squeeze of lemon, a drizzle of chili oil, or a pinch of red pepper flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade to every bowl.
Sides & Pairings
Serve this zucchini basil vegetable soup with warm bread, toast, or flatbread for dipping. A simple green salad with lemony dressing or sliced tomatoes with olive oil and salt makes a fresh contrast to the creamy texture.
For drinks, sparkling water with lemon, mint-infused water, or a light herbal tea pair beautifully and keep the meal feeling clean and wholesome.
Scaling the Recipe
To feed a crowd, you can easily double the recipe as long as your pot is large enough to hold all the zucchini with some space for simmering. Keep the simmer gentle so the vegetables cook evenly, and extend the simmer time by 5–10 minutes if needed.
For a smaller batch, halve all ingredients and use a smaller pot so the vegetables do not scorch. Either way, blend until completely smooth, then add cream to taste at the end. Cool large batches quickly in shallow containers if you plan to refrigerate or freeze.
Nutrition & Dietary Notes
This soup is naturally rich in fiber, vitamins, and antioxidants thanks to plenty of zucchini and fresh basil. Using a modest amount of olive oil and relying on vegetables for creaminess keeps it light yet filling. The broth-based base means you can enjoy a generous bowl without feeling weighed down.
It is gluten-free as written and easily made dairy-free and vegan by choosing cashew cream or coconut milk instead of ricotta. There are no nuts if you skip cashew cream, and you can select broth that fits any allergy needs.
Troubleshooting
- Too salty? Add a bit more unsalted broth or water, and a squeeze of lemon. The extra liquid and acidity balance the saltiness.
- Too bland? Check that you added enough salt, then boost with more lemon juice, a handful of basil, or a small drizzle of olive oil.
- Too watery? Simmer the blended soup uncovered for a few minutes to reduce, or blend in extra cooked zucchini to thicken.
- Color too dull? Add a small handful of fresh basil or spinach and re-blend while the soup is warm but not boiling.
- Overcooked flavor? Stir in fresh basil and lemon right at the end and a spoonful of cream to revive it.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen sliced zucchini and frozen chopped onions work well; add them straight to the pot and cook until tender.
What other vegetables can I add?
Potato, cauliflower, or peas are great additions. Keep total volume similar so the soup stays thick and creamy.
How do I keep the soup from drying out when reheating?
Always reheat gently and add a splash of broth or water. Stir often and stop as soon as it is hot.
Can I make it dairy-free or vegan?
Absolutely. Use vegetable broth and cashew cream or coconut milk, and skip any dairy toppings. The soup will still be lush and satisfying.
How long does it keep?
In the fridge, 3–4 days in a sealed container. In the freezer, up to 3 months if cooled and stored properly.
Variations
- Lemony Herb: Add extra lemon zest and juice plus chopped parsley and dill at the end for a brighter, garden-style soup.
- Spicy Chipotle: Blend in a spoonful of chipotle in adobo and balance the heat with a touch of honey or extra lemon.
- Creamy Parmesan: Finish with a generous handful of grated hard cheese and a splash of cream for an ultra-cozy bowl.
Chef Notes / Test Kitchen Tips
The biggest game changer with this vegetable soup is when you add the basil and lemon. Adding them after cooking, just before blending, keeps both the color and flavor vivid. Another key tip is to salt in stages—once with the onion, once with the zucchini, and once at the end.
Watch the simmering time: the soup is usually ready between 18–22 minutes after adding broth. If you cook much longer, the color can fade. Blend longer than you think you need to for an exceptionally silky texture, especially if you are not using much cream.
Conclusion
On busy nights, this zucchini basil vegetable soup gives you everything you want in a bowl: warmth, comfort, fresh flavor, and a nourishing ingredient list. It is simple to prep, forgiving to cook, and flexible for different diets and tastes.
Make a batch, enjoy it tonight with your favorite toppings, then tuck the leftovers into the fridge for easy lunches over the next few days. When you find a cozy, reliable soup like this, it is worth saving, sharing, and making again and again.
When you are ready for another cozy bowl, browse my full lineup of comforting soup recipes to keep your meal plan simple and satisfying.
