Vegan Zucchini Soup

Name: Vegan Zucchini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 - 6 servings
Ingredients: ¼ cup of neutral (canola, vegetable) oil; 1 medium onion; 2 garlic cloves; 2 pounds of zucchini; ½ teaspoon of red pepper flakes; pinch of salt; 3 cups of vegetable broth; ⅓ cup of basil leaves; salt and pepper; extra-virgin olive oil

User Reviews

4.9

117 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 - 6 servings
Calories
177 kcal
Course
Lunch, Dinner
Cuisine
Mediterranean, American

Vegan Zucchini Soup

Xyla Rasmussen

Report

This velvety smooth vegan zucchini soup is made with fresh ingredients and basil leaves for addictive summery flavors in every bowl. A foolproof one-pot recipe, you can make this summer soup whenever you need a quick and easy appetizer or side dish. Slow cooker and Instant Pot instructions included.

Share:

I Made This!

87 people made this

Print

23 people printed this

Save this

70 people saved this

Ingredients

Servings

¼ cup of neutral (canola, vegetable) oil
1 medium onion, chopped
2 garlic cloves, chopped
2 pounds of zucchini, chopped
½ teaspoon of red pepper flakes, or more to taste
pinch of salt
3 cups of vegetable broth
⅓ cup of basil leaves, packed
salt and pepper
extra-virgin olive oil (optional)

Add to Shopping List

Instructions

Heat the oil in a medium saucepan or Dutch oven over medium-low heat, then add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the zucchini, red pepper flakes, and a pinch of salt, and cook 5 minutes more. Add the vegetable broth and simmer until the zucchini is tender, around 15-20 minutes.
Transfer half the zucchini mixture to a blender, add half the basil, and puree until smooth, and transfer to a large bowl. Repeat with the other half of the zucchini mixture and basil. (Or, if you have an immersion blender, you can add the basil to the zucchini mixture and puree the whole thing right in the pot.) Season to taste with salt and pepper, and optionally serve with a drizzle of olive oil over the top.

Equipments used:

Notes

Be careful with blending: Blending hot things in a regular standing blender, like hot soup, can be dangerous. For safety, make sure to only fill the blender halfway to allow space for the steam.
Try not to overheat the basil: Avoid over-blending the soup to maintain the basil’s fresh, herbal flavors.
Don’t skip the oil drizzle! After ladling the zucchini soup into bowls, add a drizzle of extra virgin olive oil on top. This adds a restaurant-quality rich mouthfeel to each spoonful.

Nutrition Information

Show Details

Calories 177kcal (9%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.1g Sodium 52mg (2%) Potassium 649mg (19%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 634IU (13%) Vitamin C 43mg (48%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4- 6 servings

Amount Per Serving

Calories 177 kcal

% Daily Value*

Calories	177kcal	9%
Carbohydrates	10g	3%
Protein	3g	6%
Fat	15g	23%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Sodium	52mg	2%
Potassium	649mg	14%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	634IU	13%
Vitamin C	43mg	48%
Calcium	55mg	6%
Iron	1mg	6%