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Two Zucchini Soup Recipes That Can Be Served Hot or Cold

Soup Recipes

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two zucchini soup recipes

Ever make a recipe and think to yourself, “Boy that was good, but I think I can make it even better.” Such was my experience with these two zucchini soup recipes.

The first recipe (pictured above) was inspired by a no gluten and no dairy diet that I’m currently doing. When I first tasted it, I knew it needed a little something.

Like dairy.

Oh how I love dairy, especially good quality full-fat dairy. Nor do I think it’s bad for me. That’s not why I’m currently excluding dairy. I’m doing a temporary reset/detox which is more about not having caffeine and sugar. The dairy part was optional but I figured I’d go for the full torture experience.

I will go back to dairy like a cow goes back to pasture real soon.

My point is that had I included a generous dollop of sour cream or yogurt or added some parmesan cheese I think it would have been absolutely perfect and there would have been no need for a post with two zucchini soup recipes.

But I guess two zucchini soup recipes is better than one! Especially when they’re both dramatically different.

Enter the second recipe for a Thai zucchini soup with coconut milk, Thai basil and lime.

Thai zucchini soup recipe

This one was perfection from the start and not just because I love Thai soups. The coconut milk fulfilled my desire for something more rich and creamy. The Thai basil and lime created a nice contrast to the Italian basil and lemon in the first recipe. And the fish sauce, chiles and Thai aromatics truly made it unique (and classic Thai).

It should also be noted that both of these zucchini soup recipes can be just as delicious when served cold. Zucchini is always best when it’s in season and that means during 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. 

Print
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.

two zucchini soup recipes

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. 

Print
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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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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