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    Home » Soups

    Creamy Zucchini Basil Soup

    Published: Oct 27, 2013 · Updated: Feb 9, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianVeganPaleo

    This is a simple zucchini soup, full of the flavours of summer thanks to the basil.   As well as delicious and easy to make, it's low carb, paleo and gluten free too. It's also a great way to use up all your excess summer zucchini's.  

     I love using zucchini's in soups as once blended, they give a very creamy consistency.   Much better than using a potato for a thickener and lower in carbs too!  The basil gives this a great flavour and adds to the green, vibrant colour.   It's like a soup pesto!  Strictly for basil lovers though.

    zucchini basil soup

    This zucchini soup is so easy to make (as are most soups really). From shopping bag to the table in 30 minutes you can have a pot of creamy soup which is delicious served with low carbs bread rolls. No thickener is required but this soup has the consistency as if you have sneaked a potato in it.

    It's a filling zucchini soup that is perfect for lunch.  I like to have a bowl of this alongside a cheesy muffin in place of a bread roll.  Two good flavour together. Plus the muffins use zucchini, so it's a great meal to use your zucchini.

    creamy zucchini basil soup

    ZUCCHINI SOUP TIPS

    • If you use the older zucchini in the back of your fridge the results may be more water. Fresher and firmer zucchini will give a smoother consistency.
    • This zucchini soup can also be served chilled on a hot day.  Call it a zucchini gazpacho!

    OTHER SOUPS TO ENJOY:

     Broccoli, Lemon & Parmesan Soup

    Fennel Zucchini Soup

    Celery & Basil Soup

    Broccoli & Coconut Soup

    soup ebook offer
    soup ebook offer
    zucchini basil soup

    Creamy Zucchini Basil Soup

    Angela Coleby
    An easy creamy zucchini basil soup that is a taste of summer in a bowl.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 87 kcal

    Ingredients
     
     

    • 2 medium zucchini chopped
    • 1 onion peeled & chopped
    • 2 cloves garlic peeled & chopped
    • 3 tablespoons coconut oil or oil of your choice
    • 3 cups vegetable stock you could use chicken stock
    • ⅓ cup basil leaves
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Heat the oil in a large saucepan.
    • Add the onion and garlic and cook on a medium heat for 3-5 minutes until soft.
    • Add the zucchini and cook for a further 5 minutes, stirring occasionally.
    • Add the stock, bring to the boil and simmer for 15 minutes.
    • Add the basil and blend with a hand blender or in a food processor.
    • Season to taste
    • Eat, slurp and enjoy!

    Notes

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. 
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 87kcalCarbohydrates: 6gProtein: 2gFat: 7gFiber: 2g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

  • Karen

    July 24, 2019 at 6:29 pm

    I made this today with 1 very large zucchini, fresh basil. I did add 1 can of diced tomatoes after i pulsed the soup for some color. It was amazing!!! Thank you for sharing. I love it❤

    Reply
    • Angela Coleby

      July 25, 2019 at 10:42 am

      Thanks! I like the idea of adding tomatoes!

      Reply
  • Mary

    May 30, 2016 at 1:54 pm

    You say too large to zucchini, there's a big difference between a large garden zucchini and a large store bought zucchini...About how many cups of zucchini would you say?

    Reply
    • Angela Coleby

      May 30, 2016 at 2:00 pm

      I'd estimate about 2 cups of zucchini, whilst being slightly jealous that you have garden zucchini's!

      Reply
  • Eileen @ Phoenix Helix

    April 30, 2014 at 8:31 pm

    This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2014/04/23/paleo-aip-recipe-roundtable-24/

    Reply
    • Eileen @ Phoenix Helix

      April 30, 2014 at 8:42 pm

      Oops! That was last week's link. Here's the current one: http://www.phoenixhelix.com/2014/04/30/paleo-aip-recipe-roundtable-25/

      Reply
      • Divalicious

        May 01, 2014 at 11:34 am

        Thanks! Will happily link up!

        Reply
  • vanessaporter18

    October 28, 2013 at 6:03 pm

    Yum! I love simple soups! This is similar to a tomato basil soup I make, but I never thought of doing a zucchini soup! Thanks for sharing! 🙂

    Reply
    • Divalicious

      October 30, 2013 at 9:32 am

      Glad you like it Vanessa! Slurp and enjoy!

      Reply
  • nessaicecream

    October 27, 2013 at 10:30 pm

    Yum! I'll be trying this one!

    Reply
    • Divalicious

      October 30, 2013 at 9:29 am

      Hope you enjoy it! Thanks for popping by too!

      Reply
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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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