What’s better than one zucchini soup recipe? Two zucchini soup recipes, of course!
Zucchini soups are 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).
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!).
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.
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 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!
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.
Puree well with an immersion blender. Alternatively, transfer small batches to a blender, blend well and return to stock pot.
Serve hot or chilled in individual bowls and add any additional seasonings, to taste.
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.
Puree well with an immersion blender. Alternatively, transfer small batches to a blender, blend well and return to stock pot.
Serve hot or chilled and ladle soup into individual bowls and add any additional seasonings, to taste.
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.