Easy Spring Zucchini Basil Soup for Dinner

Easy Spring Zucchini Basil Soup is the ultimate comfort food for dinner. After making this many times, I’ve discovered the trick to a perfectly creamy, flavorful soup every time. The fresh basil and zucchini make this soup light and cozy, perfect for spring. Try it with my Fresh Italian Pasta Salad with Mozzarella and Veggies. If you love recipes like this, you’ll also enjoy Fresh Italian Pasta Salad with Mozzarella and Veggies and Easy Creamy Broccoli and Quinoa Bake for Dinner.

What You'll Need for Easy Spring Zucchini Basil Soup for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs zucchini, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves, packed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp red pepper flakes (optional)
• 1/2 tsp dried oregano
• Optional: Fresh basil leaves, for garnish
• Optional: Grated Parmesan cheese
• Optional: Crusty bread

How to Make Easy Spring Zucchini Basil Soup for Dinner

1. Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Cook zucchini: Add diced zucchini to the pot, cooking until tender.
3. Simmer: Pour in vegetable broth, and add salt, pepper, red pepper flakes (if using), and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend the soup in batches in a regular blender.
5. Add basil: Stir in fresh basil leaves, cooking for an additional 5 minutes.
6. Serve: Ladle into bowls and garnish with fresh basil leaves, grated Parmesan cheese, and crusty bread, if desired.

Storing & Reheating Easy Spring Zucchini Basil Soup for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftover soup in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Store in the refrigerator, and add the basil just before serving.

Freezing Easy Spring Zucchini Basil Soup for Dinner

Freeze leftover soup in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Microwave: Reheat in the microwave, stirring every 2 minutes, until warmed through.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onion and garlic.
• Best substitution: Spinach or kale can be used as a substitute for the zucchini for a different flavor profile.
• Make-ahead: Prepare and blend the soup, then store in the refrigerator. Add the basil just before serving to prevent discoloration.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little more broth or water. If it's too thin, simmer uncovered until it reaches your desired consistency.

Easy Spring Zucchini Basil Soup for Dinner

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 lbs zucchini, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves, packed

Seasonings

• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp red pepper flakes (optional)
• 1/2 tsp dried oregano

Optional Toppings

• Fresh basil leaves, for garnish
• Grated Parmesan cheese
• Crusty bread

Instructions

1. Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Cook zucchini: Add diced zucchini to the pot, cooking until tender.
3. Simmer: Pour in vegetable broth, and add salt, pepper, red pepper flakes (if using), and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend the soup in batches in a regular blender.
5. Add basil: Stir in fresh basil leaves, cooking for an additional 5 minutes.
6. Serve: Ladle into bowls and garnish with fresh basil leaves, grated Parmesan cheese, and crusty bread, if desired.

Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onion and garlic.
• Best substitution: Spinach or kale can be used as a substitute for the zucchini for a different flavor profile.
• Make-ahead: Prepare and blend the soup, then store in the refrigerator. Add the basil just before serving to prevent discoloration.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little more broth or water. If it's too thin, simmer uncovered until it reaches your desired consistency.

Storage

• Fridge: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze leftover soup in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
• Microwave reheat: Reheat in the microwave, stirring every 2 minutes, until warmed through.
• Make ahead: This soup can be made up to 2 days ahead. Store in the refrigerator, and add the basil just before serving.

Nutrition Per Serving

• Calories: 120
• Protein: 5g
• Fat: 5g
• Carbs: 16g
• Fiber: 3g
• Sugar: 5g
• Sodium: 600mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Spring Zucchini Basil Soup for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Spring Zucchini Basil Soup for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!