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    You are in: Home / Australian / Zucchini and Basil Soup Recipe
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    Zucchini and Basil Soup

    Zucchini and Basil Soup. Photo by CookRachacha

    1/1 Photo of Zucchini and Basil Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    bluemoon downunder's Note:

    A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.

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    Units: US | Metric


    1. 1
      Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
    2. 2
      Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
    3. 3
      Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
    4. 4
      Stir in the basil and the garlic and simmer for another 5 minutes.
    5. 5
      Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
    6. 6
      Reheat the blended soup and stir in the lemon juice.
    7. 7
      Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
    8. 8
      NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Vegetable Stock.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on January 29, 2013


      This made fro a tasty and easy meal. We have an over abundance of zucchini at the moment and some had gotten a little to large. So this was the perfect recipe to use some of them up.
      Only after serving did I realiseI missed the lemon juice and yogurt...but never mind it tasted refreshing and light without it.

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    • on June 17, 2012


      What a great zucchini soup - so nice to have a soup recipe that isn't sweet and the basil gives gives it depth of flavor which could be an issue with zucchini. Right now I have lots of basil growing. I do use chicken broth but that is a personal preference. Greek yoghurt is a wonderful go along......thanks for a lovely recipe.

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    • on November 09, 2008


      Delicious soup! I tried cutting it in half and I think my zucchini to potato ratio was a little off cause it didn't have as strong a zucchini flavor as I would have thought but I'm sure that was my fault. Regardless, this soup is fantastic and will definitely be making again. Thanks Bluemoon!

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    Read All Reviews (10)


    Nutritional Facts for Zucchini and Basil Soup

    Serving Size: 1 (330 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 211.4
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 2.7 g
    Cholesterol 11.0 mg
    Sodium 23.7 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 5.0 g
    Sugars 6.3 g
    Protein 5.3 g

    The following items or measurements are not included:

    vegetable stock

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