Basil Zucchini Soup
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  • Recipe: Basil Zucchini Soup
  • Writer: Lizzie Green
  • Content-Type: Food Blog

On a hot summer day, this refreshing basil zucchini soup dish is exactly what I need to satisfy my cravings.

It would be the ideal light supper if you topped it with some crusty garlic croutons.

During the previous summer, I was fortunate enough to have the opportunity to spend a few weeks in France, where I went to vineyards, tasted the wine, and of course, ate delicious food.

After each trip, I compile a list of recipes that I saw that I liked and might want to try making at home.

The ones that are the simplest are almost always the ones that I really end up preparing in my kitchen, and they are also the ones that stick out in my memory the most.

An Inspiring Recipe for Zucchini Soup

Basil Zucchini Soup Easy
Food: Basil Zucchini Soup (Source: Veggie Desserts)

Due to the fact that Jack didn’t meet up with me until the latter part of the trip, I had some time to myself in Paris while we waited for his flight to arrive. I had a plan for how to spend the day, and it involved going to the store called Merci.

Have you gone to that place before? It is the kind of place that you shouldn’t go to with your significant other because he is likely to become impatient while you are looking at each beautiful bowl, spoon, and table-scape.

It is a store that is worthy of being featured on social media platforms like Instagram and it is filled with a multitude of household items.

They also had the nicest tiny cafe with a library theme that was exactly the right size for me to enjoy on my own throughout the afternoon.

The soup of the day was a zucchini and basil concoction. Before I placed my order for it, the waiter cautioned me that it was a chilly soup.

I was thinking, “Great, gazpacho is one of my favorite foods.” But when it arrived, it wasn’t anything like gazpacho at all; it wasn’t ice cold, and it wasn’t very acidic either.

It was a gorgeous bright green soup that was delivered at room temperature with toasted garlic bread, and it was excellent.

When method got out to me wanting to collaborate on a series of posts inspired by the herbal scents of their new kitchen hand wash, the first thing that came to mind was this soup.

I’m not sure why it took me so long to prepare this soup at home.

Their method, which is derived from plants, was developed exclusively for the purpose of removing food smells off hands, particularly intense aromas like garlic.

You will recognize the value of this kitchen wash if you have ever gone to bed (hours later) with garlic on your hands.

In addition to that, the exquisite basil bottle will look great displayed on the counter in your kitchen.

Why This Recipe for Basil and Zucchini Soup Is One of My Favorites

When I tried to prepare soup with basil, I did it wrong since I heated it. I later discovered that this was my mistake. The basil is trampled, which can cause it to become astringent.

The crisp, lively flavor of the soup is preserved when it is let to remain at room temperature (although I prefer to serve it with a faint cold).

The leeks are the only thing that is cooked during this process (well, and the garlic-y croutons). After that, everything is placed in the blender, and then you’re done!

There is neither cream nor any alternative for cream. This soup is incredibly creamy because of the pureed zucchini and the handful of hemp seeds that are added to it. In addition, it is quite light and nutritious.

I added a dollop of white miso paste so that the flavor would be more complex. I put in a ton of lemon juice so that it would be brighter (of course).

Blend everything until it is completely smooth, and then add the basil at the very end so that it does not become too hot from being in the blender.

This step is required in order to properly finish the zucchini soup with croutons that have been toasted with garlic. They provide a pleasant counterpoint to the “healthy” flavor of this soup and help to make it more substantial.

Because soups almost always taste better the next day, this is an excellent option for a lunch that can be prepared in advance.

Basil Zucchini Soup

Prep time: 10 minutes

Time spent cooking: 16 Minutes

Total time: 26 Minutes

Serves: 4

To prepare this fresh zucchini soup, all you need to do is sauté the leeks and combine the remaining ingredients together in a blender. It is the ideal light summer lunch, and it tastes even better the next day than it did the day before.


  • ⅔ cup sliced leeks (the tender white and light green parts only)
  • Extra-virgin olive oil, for drizzling
  • 1 garlic clove, chopped
  • 2 small zucchini, chopped + a few strands of spiralized or julienned zucchini for garnish
  • ¼ cup hemp seeds
  • juice of ½ lemon, more to taste
  • ½ tablespoon miso paste
  • 1 cup water, more as needed for consistency
  • ½ cup packed fresh basil
  • sea salt and freshly ground black pepper

garlic croutons:

  • 2 cups cubed sourdough bread
  • ½ garlic clove, minced
  • Extra-virgin olive oil, for drizzling


Basil Zucchini Soup Creamy
Food: Basil Zucchini Soup (Source: Veggie Desserts)
  1. The sections of the leek that are white and light green can be sliced into rings. Rinse well, drain, and let dry.
  2. In a small skillet, warm up a few drops of olive oil by placing it over medium-low heat. After adding the leeks and a bit of salt, continue to cook them for 5 to 8 minutes, or until they are very soft. First, you should give the leeks a taste; they shouldn’t be bitter and should have a somewhat translucent appearance. After incorporating the garlic and continuing to heat for another thirty seconds, Take the dish away from the heat.
  3. Blend until smooth the leek mixture along with the zucchini, hemp seeds, lemon juice, miso, water, and a few turns of the pepper mill in a blender. After adding the basil, combine the mixture once more. In order to achieve the desired flavor, taste the dish and make any necessary adjustments to the seasonings. If you want the consistency to be runnier, just add additional water.
  4. Prepare the garlic croutons as follows:
  5. Prepare a baking sheet by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit. On the baking sheet, combine the croutons, garlic, and a few drops of olive oil, and then toss to combine. Bake for about 8 minutes, or until the topping is crisp.
  6. You can serve the soup at room temperature or with a light chill, accompanied by the garlic croutons and some olive oil drizzled on top.