Gluten Free/ Low Carb/ Paleo/ Soups/ Vegan/ Vegetarian

Creamy Zucchini Basil Soup

zucchini basil soup

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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

Celery & Basil Soup

Broccoli & Coconut Soup

zucchini basil soup

Creamy Zucchini Basil Soup

An easy creamy zucchini basil soup that is a taste of summer in a bowl.
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Course: Soup
Cuisine: American
Keyword: Healthy soup, low carb soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 87kcal
Author: Angela Coleby

Ingredients

  • 2 zucchini medium in size
  • 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
  • 1/3 cup basil leaves
  • 1/2 teaspoon salt
  • 1/2 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: 1serving | Calories: 87kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Fiber: 2g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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11 Comments

  • Reply
    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
    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!

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