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Two Zucchini Soup Recipes

Seasonal Soups

two zucchini soup recipes

What’s better than one zucchini soup recipe? Two zucchini soup recipes, of course!

Zucchini soup is a fantastic way to use up extra zucchini during its peak growing season. It grows so fast in summer that most people don’t know what to do with it all. Well, you can make large batches of soup with it and then freeze it for the winter. 

My friend, Bill Bradley, of Mediterranean Living, did this recently. He loved it so much that he invited me to his cooking studio to shoot a video!

Here’s the first of the two recipes for a Zucchini Basil Soup with Lemon (for a full recipe, check out the printable recipe below the video).

Zucchini Basil Soup with Lemon

If you love Mediterranean recipes be sure to visit Mediterranean Living. They also have a great Youtube channel as well. Bill is also a registered dietitian and runs the popular Mediterranean Diet Weight Loss Program. Check it out if you’re looking to drop some pounds and eat super delicious food at the same time (like zucchini soup!).

Thai Zucchini Soup

The second recipe is completely different. You might know that I LOVE Thai food and especially Thai soups, so much so that I wrote a cookbook called the Thai Soup Secret.

This recipe is not in my cookbook but it easily could have made the cut. It’s a Thai Zucchini Soup with Coconut Milk, Thai Basil, and Lime.

Thai zucchini soup recipe

I’m not bragging but it’s just so darn delicious. The coconut milk fulfilled my desire for something more rich and creamy compared to the first zucchini soup recipe. The Thai basil and lime created a nice contrast to the Italian basil and lemon too. And the fish sauce, chiles, and Thai aromatics truly made it unique (and classic Thai).

I should also mention that both of these zucchini soup recipes can be just as delicious when served cold in the heat of summer.

Hot or cold, lemon or lime, Italian basil or Thai basil, whichever of the two zucchini soup recipes you try below, you really can’t go wrong.

Or try both!

Two Zucchini Soup Recipes

two zucchini soup recipes

Zucchini Basil Soup with Lemon

Served hot or cold, this zucchini soup recipe can be had in the middle of summer for a cool, refreshing meal or in the depths of winter on a cold, snowy night. 

Course Main Course, Side Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Craig Fear

Ingredients

  • 2 TBSPs butter
  • 1 medium onion chopped
  • 3-4 cloves garlic chopped
  • 4 medium zucchinis peeled and chopped into cubes
  • 3 cups chicken broth
  • 1 zest of 1 lemon
  • 1/2 cup loosely packed basil
  • Sea salt and pepper, to taste

Additional Seasonings, optional and to taste

  • Salt and pepper
  • Basil leaves chopped
  • lemon wedges
  • Parmesan cheese grated
  • Sour cream dollop
  • Yogurt dollop

Instructions

  1. Melt butter in a medium-sized stock pot over medium heat. Add onion and saute for about 5 minutes or until translucent.
  2. Add garlic and saute for another minute or two, stirring frequently.
  3. Add zucchini and saute for 4-5 minutes, stirring frequently.
  4. Add chicken broth and lemon zest, bring to a boil and quickly reduce heat to a gentle simmer. Simmer until zucchini are tender and cooked through, about 10 minutes.
  5. Add basil and stir in.
  6. Puree well with an immersion blender. Alternatively, transfer small batches to a blender, blend well and return to stock pot.

  7. Add salt and pepper, to taste.
  8. Serve hot or chilled in individual bowls and add any additional seasonings, to taste.

Thai zucchini soup recipe

Thai Zucchini Coconut Soup with Thai Basil

This zucchini soup recipe features a Thai twist with classic salty, sour and sweet flavors with ingredients such as chiles, lemongrass, lime and fish sauce. The coconut milk gives it all a rich and creamy texture as well as a nourishing sweetness. 

Course Appetizer, Main Course, Side Dish, Soup
Cuisine Thai
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Craig Fear

Ingredients

  • 1 TBSP coconut oil
  • 1 medium onion chopped
  • 3-4 cloves garlic chopped
  • 4 medium zucchini peeled and chopped into cubes
  • 2 cups chicken broth
  • 1 14 ounce can coconut milk
  • 1/2 cup loosely packed Thai basil leaves
  • 1 stalk lemongrass top part discarded, bottom part sliced into thin slices
  • 1-2 inch piece galangal peeled and sliced into rounds
  • 6-8 kaffir lime leaves ripped into smaller pieces
  • 1-3 Thai bird’s eye chiles sliced lengthwise, in half
  • 2 TBSPs lime juice or more, to taste
  • 2 TBSPs fish sauce or more, to taste

Additional Seasonings, to taste

Instructions

  1. Melt coconut oil in a medium-sized stock pot over medium heat. Add onion and saute for about 5 minutes or until translucent.
  2. Add garlic and saute for another minute or two, stirring frequently.
  3. Add zucchini and saute for 4-5 minutes, stirring frequently.
  4. Add chicken broth and coconut milk, bring to a boil and quickly reduce heat to a gentle simmer. Simmer until zucchini are tender and cooked through, about 10 minutes.
  5. Puree well with an immersion blender. Alternatively, transfer small batches to a blender, blend well and return to stock pot.

  6. Add lemongrass, galangal, kaffir lime leaves and chiles and simmer about 10 minutes to infuse flavor.
  7. Add lime juice and fish sauce and taste, adding more, if needed.
  8. Serve hot or chilled and ladle soup into individual bowls and add any additional seasonings, to taste.

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Two Zucchini Soup Recipes
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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.

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