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


  • 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


  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.