Make: Creamy Zucchini and Basil Soup

Photo by Becca Boyd

Photo by Becca Boyd

You might see this title and say to yourself, “Soup … in July?” But the amazing thing about cooking with seasonal produce is that the temperature doesn’t really matter. Whether you eat this soup hot or at room temperature, it’s simply bursting with the fresh, summery flavors of tender zucchini and fragrant basil. The lime juice lends a bit of interest and zip (not to mention lessens the need for salt), and as I poured myself a second bowl I secretly hoped my kids would turn up their little noses at the green color so I could save it all for my weekday lunches.

Speaking of salt, I’d like to share some kitchen wisdom. I keep a ramekin of salt next to my stove so that I can “salt as I go”; this creates layers of flavors. As you make this soup, salt the onions as you start but salt with a light hand at the end. Your chicken broth could contain more salt than what I used, and this could affect the flavor. Pretty easy, right?

Creamy Zucchini and Basil Soup
Serves 6

1/4 c. olive oil
1 large (or two small/medium) onions, diced
4 cloves garlic, minced or pressed through a garlic press
1 1/2 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
2 lb. zucchini (about 3 medium), ends trimmed and chopped
4 c. low sodium chicken broth or vegetable broth
1/2 c. packed basil leaves
Juice of 1 lime


1. Heat olive oil in large pot over medium high heat.
2. Add garlic onions, 1 tsp. of salt, and 1/2 tsp. pepper. Saute, stirring occasionally, about five minutes.
3. Add zucchini and cook, stirring occasionally, about five minutes.
4. Add broth and turn heat to high. When liquid reaches a boil reduce heat to medium low and simmer about 12 minutes until zucchini is tender.
5. Add basil leaves and puree using a stick blender or by transferring to a food processor or blender.
6. Return to pot (if transferred) and add lime juice and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Stir and taste for seasoning. Serve.

Per serving: 116 calories, 8.6 fat grams,0 milligrams cholesterol, 640 milligrams sodium, 328 milligrams potassium, 8.2grams carbohydrates, 2 grams dietary fiber, 3.3  grams sugar, 3.1 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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