Easy Zucchini Soup Recipe

Two gray bowls of creamy zucchini soup on a concrete table with tarnished silver spoons.

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!

Course Soup

Cuisine American

Keyword zucchini soup

Prep Time 15

Cook Time 30

Servings servings

Calories 136kcal

Ingredients

2 tbsp olive oil
2 ribs celery, sliced
1/4 cup chopped onion
3/4 tsp salt
1/2 tsp pepper
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 1/2 lb chopped zucchini
3 cups chicken broth
1/4 cup packed fresh basil leaves
1 ounce grated parmesan
2/3 cup heavy whipping cream

US Customary - Metric

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