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    Home » Recipes » Soup

    Zucchini Soup with Basil (courgette)

    Published: Aug 12, 2019 · Modified: Jul 31, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    pinnable image for zucchini soup recipe

    This velvety zucchini courgette soup is a tasty way to use up the summer squash. It's quick, easy and delicious and you only need 5 ingredients and 15 minutes. Plus, this recipe only has 46 calories and 2 Weight Watchers points!

    Bowl of soup next to fresh basil.

    Courgette Soup

    This is my favorite summer soup. And I'm a huge soup fan, so that's saying a lot.

    Not only does it use up loads of courgettes (zucchini), but it only takes a few minutes to make, but it's healthy and really delicious.

    Courgettes can seem a little bland if they're overcooked, but in soup they really come into their own. Definitely leave the skin on the courgette as you want as much of that tasty green goodness in your soup. Add a bit of basil and it's an absolute delight.

    Bowl of soup with spiralized zucchini in it.

    Zucchini Soup

    I'm from Canada, where courgette is called zucchini, so I tend to use both words for it interchangeably.

    I also call touque's bobble hats sometimes, aubergine eggplant and colouring pencils pencil crayons. So bear with me if both courgette and zucchini are sprinkled around this soup recipe! What can I say, I'm bilingual after 20-odd years in the UK.

    Regardless of the name, this zucchini soup will surely make it regularly onto your late summer meal plan. I love the deep flavor and just how quick and easy it is to make! Make it more filling with some cheesy garlic rolls, 15 minute flatbreads or these vegan rolls.

    Bowl of zucchini soup with spiralized zucchini topping it.

    I wanted to make this zucchini soup recipe really healthy.

    I found that naturally, the soup is really creamy so leaving out any cream or milk is absolutely fine and doesn't affect the taste.

    It makes it naturally vegan and lower in calories.

    See, that's the beauty of this soup. It's not even trying to be healthy, but it just is!

    There's not healthy shortcuts or substitutions.

    It's just a really awesome courgette soup recipe that happens to be good for you! Win-win.

    To make it healthier, choose a low sodium vegetable stock/broth.

    Zucchini garnish

    I was once served courgette soup in a restaurant with spiralised raw courgette and I loved the way it adds extra texture to the smooth creamy soup.

    It's not an essential part of the recipe by any means, but I urge you to try it!

    It's an easy garnish that really adds to the soup.

    Step by step tutorial

    This zucchini soup is really quick and easy to make. Here are the step by step photos to help you. 
    Scroll down for the full recipe.

    step by step tutorial collage for zucchini soup
    1. Chop the unpeeled raw courgette (zucchini) into small chunks.
    2. Heat the oil in a large pan and sautee the onion for a few minutes until soft.
    3. Add the garlic and courgettes, lower the heat slightly, cover the pan with a lid and cook for 7 minutes or until the courgettes are lightly browned and softened.

     

    step by step tutorial collage for courgette soup recipe
    4. Check them often and give them a stir.
    5. Add the vegetable stock and simmer, uncovered, for 5 minutes.
    6. Pour into a blender (or use a hand held immersion blender), with the basil.
    7. Whiz until smooth then pour into bowls and serve. If desired, top with raw spiralised zucchini and a grinding of black pepper.

     

    Bowl of soup on the table with basil.

    Soup recipes

    Try my other vegan soup recipes:
    Tomato soup 
    Lentil Soup
    Beetroot Soup
    Carrot Sweet Potato Soup
    Mexican Bean Soup
    Vegan Laksa soup
    Kale Soup
    25+ vegan soup recipes

    Zucchini Recipes

    Leftover courgette from this healthy courgette soup recipe? Try these recipes!

    Courgette Muffins with Blueberries
    Courgette Fritters
    Pecan Courgette Brownies 
    Lemon Courgette Cake
    Courgette Pancakes
    Courgetti and Beet Balls (zoodles)

    If you still have more to use up, check out my list of the 26 Best Zucchini Recipes!

    Get the recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
    Kate x

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    Overhead shot of a bowl of creamy zucchini soup with zoodles on top, surrounded by basil leaves

    Courgette Soup

    Kate Hackworthy | Veggie Desserts
    This velvety zucchini courgette soup is a tasty way to use up the summer squash. It's quick, easy and delicious. You only need 5 ingredients and 15 minutes. Plus, this recipe only has 46 calories and 2 ww points.
    4.74 from 15 votes
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 15 mins
    Course Main, Side Dish, Soup
    Cuisine American, British, International
    Servings 6
    Calories 46 kcal

    Equipment

    • Pot
    • Blender or hand blender

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 onion chopped
    • 2 ¼ lb (1 kg) courgettes roughly chopped into bite-sized chunks (approx 4 medium courgettes/zucchini)
    • 1 clove garlic chopped
    • 1 ¼ pint (750 ml) vegetable stock/broth
    • handful basil leaves roughly chopped
    • ¼ teaspoon each sea salt and black pepper

    To serve (optional)

    • Spiralised zucchini
    • Pepper

    Instructions
     

    • Heat the oil in a large pot over a medium/low heat, then add the onion and cook for 2-3 minutes or until soft.
    • Add the garlic and courgettes, lower the heat slightly, cover the pan with a lid and cook for 7 minutes or until the courgettes are lightly browned and softened. Check them often and give them a stir.
    • Add the vegetable stock and simmer, uncovered, for 5 minutes. Season with salt and pepper.
    • Pour the soup into a blender (or use a hand held immersion blender), along with the basil and whiz until smooth.
    • Season and serve in bowls topped with spiralised raw courgette/zucchini (if desireand freshly ground black pepper.

    Video

    Nutrition

    Calories: 46kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 15mgPotassium: 471mgFiber: 2gSugar: 5gVitamin A: 340IUVitamin C: 31.9mgCalcium: 31mgIron: 0.7mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Soup Recipes

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    Reader Interactions

    Comments

    1. Mary

      May 06, 2022 at 12:04 am

      I wonder about the serving size? Seems like not much liquid (only 2.5 cups?) and not many Zucchini's for 6 servings?

      Reply
      • Kate Hackworthy

        May 06, 2022 at 10:08 am

        Hi Mary

        I usually make a batch and have a bowl each day for lunch and it makes 6 portions. However, if you like a larger bowl of soup, then it might only serve 4 for you. I hope you enjoy the soup!

        Reply
    2. Elizabeth

      July 29, 2021 at 5:53 pm

      5 stars
      Thank you Kate for this delicious recipe. Not only is it a beautiful colour, it is so creamy, velvety, healthy and the bonus of low calories. As I too have been growing courgettes this year I am sure I will be making more!

      Reply
    3. Natalie

      September 03, 2019 at 3:10 pm

      5 stars
      I love courgettes! This soup was my kind of a perfect light starter! Delicious!

      Reply
    4. Patricia

      September 01, 2019 at 3:06 pm

      5 stars
      Whether you call this courgette or zucchini, it was amazing! I adore that gorgeous green color and how easy this is to make. Lovely!

      Reply
    5. Tisha

      August 20, 2019 at 4:42 pm

      5 stars
      This was so incredible and tasty! Love the addition of zoodles on the top!

      Reply
    6. Renee Goerger

      August 14, 2019 at 5:26 pm

      5 stars
      This was such a beautiful soup and the timing of this recipe was perfect as my kitchen was being taken over by garden fresh zucchinis!

      Reply
    7. Suzy

      August 12, 2019 at 2:49 pm

      5 stars
      I can definitely get on board with a soup that is so tasty and healthy! Love it!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
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    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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