This Creamy Zucchini Soup is one of those recipes that feels way fancier than it actually is. It’s rich and velvety, yet made with just a handful of ingredients you probably already have in your kitchen. No cream, no complicated steps—just zucchini, olive oil, butter, fresh basil, and a whole lot of love.
I make this soup on repeat when I want something warm and cozy but still light and fresh. It’s my go-to reset bowl—especially when I’ve had one too many flexible desserts, if you know what I mean. The zucchini makes it smooth, the basil adds brightness, and the combo of olive oil and butter gives it that perfect touch of richness without feeling heavy.
The process is simple and satisfying: sauté onions and garlic in olive oil and butter until soft and fragrant, then toss in chopped zucchini and a splash of water. Let it all simmer under a lid until tender, stir in salt, pepper, and a big handful of fresh basil, and then blend it until creamy and dreamy.
You can serve it as a starter, a light lunch, or even pair it with crusty bread or grilled cheese for something heartier. And like all my favorite recipes, this one’s flexible. Add a dollop of Greek yogurt on top, swirl in some pesto, or sprinkle with toasted seeds or croutons for texture.
💛 Flexible Tip: This soup freezes beautifully, so I often double the batch and stash some away for a busy weeknight. It’s one of those “you’ll thank yourself later” kind of moves.
Whether you’re trying to use up a bumper crop of zucchini or just need something soothing in a bowl, this creamy zucchini soup is simple, soulful, and so good.
Creamy Zucchini Soup
Ingredients
- 2 tbsp Olive Oil
- 3 tbsp Butter
- 5 cups Zucchini
- 1 small Onion chopped
- 3 cloves Garlic smashed
- Handful of fresh basil salt and pepper
Instructions
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Chop your veg: Start by chopping the onion and zucchini. No need to be too precise—it’s all getting blended later!
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Heat your pan: In a large pot, heat the olive oil and butter over medium heat until the butter is melted and bubbly.
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Sauté the aromatics: Add the chopped onion and cook for 3–4 minutes, until soft and translucent. While that’s cooking, prepare your garlic (about 2–3 cloves, or to taste).
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Add the garlic: Stir in the garlic and cook for another minute until fragrant—don’t let it brown!
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Simmer the zucchini: Add the chopped zucchini and enough water to just cover the veggies (about 3–4 cups). Cover the pot and let everything simmer for about 15 minutes, or until the zucchini is soft.
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Add the basil: Once the zucchini is tender, stir in a generous handful of fresh basil, and season with salt and pepper to taste.
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Blend until smooth: Carefully blend the soup using an immersion blender, or transfer to a blender in batches. Blend until creamy and smooth.
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Serve it up: Ladle into bowls and enjoy as is, or top with a swirl of olive oil, a dollop of yogurt, more basil, or even crunchy seeds.
Creamy zucchini soup served in individual glasses with Nealy Fischer’s cookbook, Food You Want, in the background—a cozy, nourishing moment
