This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Creamy zucchini basil soup sings brings together the best of summer flavors. It’s thick and rich, and a delicious addition to any low carb meal. Serve it hot or chilled!
Zucchini is something of a culinary chameleon; it can be almost anything you want it to be. It plays well with other flavors, and you can mask it entirely, or make it the star of the show.
I have a vast array of keto zucchini recipes in my archives. Everything from the classic Keto Zucchini Bread to easy Grilled Zucchini to Cheesy Zucchini Casserole.
But while I often put this versatile vegetable in my soup recipes, I’ve never made one where it was the star of the show. Until now, that is! And I am delighted with the results. This velvety smooth Zucchini Soup is so easy and so full of flavor, I can hardly wait to make it again!
Perfect summer soup!
My garden zucchini has not been particularly plentiful this year. It’s been a strange growing season, so I’ve had to be choosy with my recipes. They must be absolutely worthy of using up some of my precious summer squash.
I am happy to report that this Zucchini Basil Soup is indeed worthy. It’s easy to make, has a luscious creamy consistency, and is full of fresh garden flavor. And it has only 4.5g net carbs per serving.
It’s also a light soup that can be served hot or chilled. With a little grilled chicken or some seared shrimp, it makes the perfect easy summer meal.
Ingredients you need
- Zucchini: You will need about 3 medium zucchinis for 1 ½ pounds.
- Celery: This adds more flavor to the soup. You can also chop up and add the celery leaves.
- Onion: You can use either yellow or white onion.
- Garlic: Fresh garlic is a must for this soup!
- Chicken broth: You can also use vegetable broth, if you prefer.
- Parmesan: Use freshly grated Parmesan or purchase some of the good, finely grated stuff from the delicious counter.
- Heavy whipping cream: This give the soup body and makes it creamy. You can also use sour cream or even coconut milk
- Basil: Only use fresh basil for this zucchini soup recipe. Dried basil just doesn’t have the right flavor.
- Pantry staples: Olive oil, red pepper flakes, salt and pepper
Step by Step Directions
1. Sauté the onions: Heat the oil in a large pot over medium heat. Add the celery and onions, and sprinkle with salt and pepper. Sauté until tender, about 4 minutes.
2. Sauté the zucchini: Add the garlic and red pepper flakes and cook another minute until fragrant. Then add the zucchini and toss to coat. Sauté until the zucchini is beginning to soften, another 4 minutes or so.
3. Add the broth: Add the broth and bring to a simmer. Cook until the zucchini is nice and tender, 15 to 20 minutes.
4. Blend it up: Remove from heat and stir in the basil and Parmesan. Let the basil wilt a bit, then blend the soup in a blender or with an immersion blender. (You may need to work in batches if transferring to a larger blender).
5. Add the cream: Stir in the heavy cream, and season with additional salt and pepper to taste.
Tips for Success
If you transfer the soup to a large blender, take extra precautions so that the hot liquid doesn’t splash and burn you. Don’t fill the blender jar more than the max fill line, and cover the top of the blender with a kitchen towel. Then hold the kitchen towel and top tightly as you blend.
Chop the zucchini into even pieces so it cooks evenly. The smaller you chop it, the faster it will cook. If your zucchini is quite large consider removing the seeds as they can become somewhat bitter in older fruit. I like to use the zucchini that got too large in the garden for soup, but I always remove the seeds.
Frequently Asked Questions
Zucchini is a great choice for healthy diets, as it is low in carbs, high in fiber, and has a wide array of antioxidants and other nutrients. It contains potassium, magnesium, vitamin C, and folate, among others. It’s also high in lutein and zeaxanthin, two compounds that help protect your heart, eyes, and skin.
This easy zucchini soup recipe has 5.8g of carbs and 1.3g of fiber per serving. That comes to 4.5g net carbs per bowl.
Once the soup has cooled completely, transfer leftovers to an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months.
More zucchini recipes you’ll love
Easy Zucchini Soup Recipe
Creamy zucchini basil soup sings brings together the best of summer flavors. It’s thick and rich, and a delicious addition to any low carb meal. Serve it hot or chilled!
Servings: 6 servings
Calories: 136kcal
Ingredients
- 2 tablespoon olive oil
- 2 ribs celery, sliced
- ¼ cup chopped onion
- ¾ teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 ½ lb chopped zucchini
- 3 cups chicken broth
- ¼ cup packed fresh basil leaves
- 1 ounce grated parmesan
- ⅔ cup heavy whipping cream
Instructions
-
Heat the oil in a large pot over medium heat. Add the celery and onions, and sprinkle with salt and pepper. Sauté until tender, about 4 minutes.
-
Add the garlic and red pepper flakes and cook another minute until fragrant. Then add the zucchini and toss to coat. Sauté until the zucchini is beginning to soften, another 4 minutes or so.
-
Add the broth and bring to a simmer. Cook until the zucchini is nice and tender, 15 to 20 minutes.
-
Remove from heat and stir in the basil and Parmesan. Let the basil wilt a bit, then blend the soup in a blender or with an immersion blender. (You may need to work in batches if transferring to a larger blender).
-
Stir in the heavy cream, and season with additional salt and pepper to taste.
Notes
Storage Information: Store the soup in a covered container in the fridge for up to 5 days. It can also be frozen for several months.
Nutrition Facts
Easy Zucchini Soup Recipe
Amount Per Serving (1 cup)
Calories 136
Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Carbohydrates 5.8g2%
Fiber 1.3g5%
Protein 6.9g14%
* Percent Daily Values are based on a 2000 calorie diet.
