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This recipe for zucchini and basil soup is amazingly perfect for these last days of summer. It is creamy, fresh and super healthy.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine Healthy plant based food
Servings 6 people
Calories 83 kcal


  • 2 tablespoons of extra virgin olive oil
  • 3 cloves of garlic chopped
  • 1 medium onion in large pieces
  • 4 +1 zucchini 4 for the soup, 1 for serving
  • 1 teaspoon of sea salt
  • 1/4 teaspoon dried chile
  • 5 cups of water or vegetable broth
  • 1/4 cup of basil
  • 1 / 2 teaspoon lemon juice

To serve

  • chopped basil leaves
  • basil flowers
  • olive oil


  • In a large pot with a lid put the olive oil and chopped onions.
  • Leave it for about five minutes and add the garlic. When you start to smell the garlic, about three minutes, add four zucchinis cut in large pieces, the teaspoon of salt and dried chili. Add the 5 cups of water and cover. Leave for 15 minutes or until the zucchini is fully cooked. Add the basil and the lemon juice.
  • Blend with a food processor or in the blender.
  • Try and adjust the flavor if necessary.
  • Cut in rounds the remaining zucchini and put it in the soup just before serving. Serve with chopped basil leaves, basil flowers and a drizzle of olive oil.


Calories: 83kcalCarbohydrates: 8gProtein: 1gFat: 5gSodium: 1182mgPotassium: 373mgFiber: 1gSugar: 5gVitamin A: 785IUVitamin C: 25.4mgCalcium: 30mgIron: 0.6mg
Keyword Vegan summer zucchini soup


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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