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Zucchini and Basil Soup

Zucchini and Basil Soup
  • Gluten Free!
Serves: 4
Ready In: 30 minutes

Why We Like It

Creative and delicious way to use up zucchini and fresh basil, especially if summer is in full swing and you feel like you are swimming in zucchini!  Serve warm or cold, you tastes great either way!

Saute the Onion and Garlic:

  • 2 Tbsp olive oil
  • 1 white onion (chopped)
  • 4 garlic cloves (finely diced, or 1 tsp garlic powder)

Add oil to a medium size pot over medium high heat.  Add onion and cook for 2 minutes, and then add garlic and cook for 3-4 more minutes until onion is tender.

Add Zucchini and Broth:

  • 1 large zucchini (chopped, or 3 small zucchini, about 1 1/2 lbs)
  • 2 cups low-sodium chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Add to the pot and bring to a boil.  Cover, reduce heat to low, and simmer for 15 minutes until zucchini is tender.

Blend Until Smooth:

  • 1 cup fresh basil leaves
  • 1 tsp white wine vinegar

Add to the pot and use an immersion blender to blend soup until smooth.  (You can also add in batches to a blender or food processor and blend until smooth, then return to the pot).

Serve and Enjoy!

  • 1/4 cup nonfat plain yogurt (or nonfat plain Greek yogurt)

Add a spoonful of yogurt to each bowl of soup and swirl to combine.

Quick Tips

We love our immersion blender for soups like this.  If you don’t have one, check out our coaching tip to learn more.

Nutrition Information for one serving

  • Calories: 120
  • Fat: 7.5 g
  • Saturated Fat: 1.2 g
  • Cholesterol: 1 mg
  • Total Carbohydrate: 11 g
  • Fiber: 2.5 g
  • Total Sugars: 6 g
  • Protein: 4 g
  • Sodium: 245 mg