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Creamy One-Pot Zucchini Basil Soup: Easy 30-Minute Recipe

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This creamy one-pot zucchini basil soup is a quick and easy 30-minute meal made with simple ingredients like zucchini, onion, garlic, vegetable broth, and coconut milk. It’s naturally creamy, vegan, and perfect for busy weeknights.

Ingredients

Scale
  • 4 medium zucchini (about 1.5 lbs / 680g), chopped into 1-inch chunks
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 4 cups (960 ml) vegetable broth
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup (packed, about 20g) fresh basil leaves
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • Optional garnish: additional fresh basil, drizzle of olive oil, toasted pine nuts, or swirl of coconut cream

Instructions

  1. Prep the vegetables: Wash the zucchini and trim off the ends. Chop them into 1-inch chunks. Dice the onion and mince the garlic. Set aside.
  2. Sauté the aromatics: Place a large pot over medium heat and add the olive oil. Once shimmering, add the diced onion and cook for 4-5 minutes until translucent and soft, stirring occasionally. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the zucchini: Add the chopped zucchini to the pot. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini starts to soften and release moisture.
  4. Add the broth: Pour in the vegetable broth and bring to a boil. Reduce heat to low and let simmer for 10 minutes until the zucchini is very tender.
  5. Add the coconut milk and basil: Remove the pot from the heat. Stir in the full-fat coconut milk and the packed fresh basil leaves.
  6. Blend until smooth: Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If using a regular blender, work in batches, filling no more than halfway, and remove the center cap to let steam escape.
  7. Season and finish: Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, add a splash more broth or water to reach desired consistency.
  8. Serve immediately: Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, or toasted pine nuts if desired. Enjoy hot!

Notes

For best results, use full-fat coconut milk for the creamiest texture. Add basil at the very end to preserve its bright flavor. If using a regular blender, let the soup cool slightly and blend in batches to avoid splatters. The soup thickens as it cools; thin with broth or water when reheating.

Nutrition

Keywords: zucchini soup, basil soup, creamy soup, one-pot soup, vegan soup, gluten-free soup, dairy-free soup, 30-minute meal, easy soup recipe

Find it online: https://coracooks.com/creamy-one-pot-zucchini-basil-soup-easy-30-minute-recipe/