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.
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!
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.