Zucchini Basil Soup

Ingredients for Zucchini Basil Soup

(Full quantities in the recipe card below.)

• Zucchini — Also known as courgettes, choose small to medium ones. Larger zucchini tend to be spongy with more seeds, which affects the texture of the finished soup. Set aside a small piece before chopping to make the zucchini noodle garnish.
• Cashews — Raw, unsalted cashews blend into the soup and give it its silky, creamy body without any dairy.
• Fresh basil — Use a generous amount. Basil is the defining flavor of this zucchini basil soup and it needs to be fresh. Dried won't work here.
• Fresh parsley — Adds a clean, green note that complements the basil without competing with it.
• Garlic — One small clove, grated or finely minced. Enough to add depth without overpowering the delicate zucchini flavor.
• Celery — One stalk, finely sliced.
• Lemon zest — Lemon peel blended into the soup add brightness and keep the flavors from feeling flat.
• Extra virgin olive oil — For cooking the vegetables and finishing the soup.
• Pumpkin seeds and hemp seeds (optional) — For topping. They add crunch. Use whatever seeds you prefer.
• Fine sea salt and black pepper — To season.

How to Make Zucchini Basil Soup

Step 1: Cook the vegetables

Heat the olive oil in a medium saucepan over medium heat. Add the garlic, zucchini, celery, and a pinch of salt. Cook, stirring occasionally, until just tender, about 5 to 7 minutes.

Don't rush this step. Letting the zucchini cook until fully tender is what gives the soup its smooth, silky texture when blended.

Step 2: Simmer with cashews

Add the water and cashews to the pan. Bring to a simmer, then reduce the heat and cook for about 15 minutes, until the zucchini is very tender and the cashews have softened.

Soaking the cashews for a few hours beforehand will give you an even smoother result, but it's not strictly necessary if you have a high-speed blender.

Step 3: Blend until smooth

Pour the soup into a high-speed blender along with the lemon zest, fresh basil, and parsley. Blend until completely smooth and silky. Taste and adjust salt as needed.

Blend in batches if needed and be careful with the hot liquid. Leave the blender lid slightly ajar or use a folded kitchen towel to hold it down to allow steam to escape.

Step 4: Chill

Transfer the soup to a container and refrigerate for at least 2 to 3 hours until thoroughly chilled. For a faster chill, set the container in an ice bath and stir occasionally until cold.

This chilled zucchini soup can be made up to 2 days ahead and kept covered in the fridge.

Step 5: Garnish and serve

Pour the cold zucchini soup into bowls or glasses. Top with the reserved zucchini noodles, fresh basil leaves, a drizzle of olive oil, and a scatter of pumpkin and hemp seeds. Serve immediately.

Tips for the Best Basil Zucchini Soup

• Use small to medium zucchini. Larger ones have more seeds and a spongier texture, which affects the final consistency of the soup. Smaller ones have a sweeter, more delicate flavor.
• Don't skimp on the basil. It's the defining flavor of this soup.
• Use a high-speed blender. A regular blender will work but a high-speed blender gives you a noticeably smoother result, especially with the cashews.
• Make it ahead. This cold zucchini soup tastes better after a few hours in the fridge. The flavors have time to settle and the texture becomes even silkier. It's an ideal make-ahead starter.
• Chill your bowls. If you're serving this for a dinner party, pop the bowls in the fridge for 30 minutes before serving. It keeps the soup cold longer at the table.

Variations on Zucchini Soup with Basil

• Make it nut-free. Omit the cashews for a lighter, thinner soup. It will still be flavorful and refreshing, just less creamy.
• Add mint. A few fresh mint leaves blended in alongside the basil add a cooling quality that works beautifully in a cold soup.
• Serve it warm. This basil and zucchini soup is just as good served warm if you prefer. Skip the chilling step and serve straight from the blender.
• Add a swirl of yogurt. A spoonful of plain dairy-free yogurt swirled in at serving adds a pleasant tartness and a nice visual finish.
• Try different toppings. The zucchini noodle garnish is lovely but not essential. A few basil leaves, a drizzle of basil oil, or a scatter of toasted pine nuts all work well.

How to Serve Zucchini Basil Soup

As a starter: Serve in small bowls or glasses as an elegant opener to a summer meal. It's light enough not to fill people up before the main course.

As a light lunch: A larger bowl with some good bread or a simple salad alongside makes this a satisfying midday meal.

For entertaining: This chilled zucchini soup is one of the easiest things to serve at a dinner party. Make it the day before, keep it cold, and pour it into bowls just before guests sit down.

How to Store Zucchini Basil Soup

Refrigerator: Store in an airtight container for up to 3-4 days. The soup may thicken slightly as it sits. Thin with a splash of water and stir well before serving.

FAQ

What's the best blender for this soup?
A high-speed blender gives the smoothest result, especially with the cashews. A regular blender works too but blend for a little longer and consider straining the soup through a fine mesh sieve if you want a silkier texture.

Can I use dried basil?
No. Dried basil won't give you the same fresh, bright flavor that makes this soup what it is. Fresh basil is essential here.

How do I make the zucchini noodle garnish?
Use a julienne peeler or the fine blade of a box grater to cut thin strips from a small piece of raw zucchini before chopping the rest for the soup. Set them aside in the fridge until you're ready to serve.

Can I add other vegetables to this soup?
Zucchini is mild enough to pair well with other summer vegetables. A handful of fresh spinach or peas blended in alongside the zucchini adds extra green color and a subtle sweetness without changing the character of the soup much.

How do I know when the zucchini is cooked enough to blend?
The zucchini should be very tender and easy to pierce with a fork before blending. Undercooked zucchini will leave the soup grainy rather than silky. If in doubt, give it a few extra minutes in the pot.

Final Thoughts

Simple, fresh, and made for warm weather. This is the kind of soup worth making all summer long. I hope you try it.