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Zucchini Basil Soup

Updated: Feb 27

I'm totally smitten with this luscious, simple soup that my friend Sallie turned me on to. It's delicious, good for ya, and easy to prep! This zucchini basil soup (adapted from the Barefoot Contessa) tastes rich and creamy without any added cream- you can even skip the yogurt garnish to make completely dairy free. The trick to the velvety texture is a thorough spin in a high powered blender or food processor to puree until it's extra smooth. This is the time to pull out your Vitamix if you own one! I love making big pots of this in the Spring and Summer. Freeze what you don't eat in portioned baggies- it's a perfect light meal during warm weather months. I like to ladle the hot soup into big bowls and garnish with more basil (you can never have too much), a drizzle of EVOO, and a dollop of Greek yogurt or creme fraiche. Crusty bread alongside for dunking is highly recommended. Y'all are going to love this effortless, elegant soup. Enjoy!


prep time: 10 min cook time: ~45 min. serves: 4-6


3 tbsp olive oil, plus extra for serving

1 yellow onion, diced

3 large cloves of garlic, minced

4 large zucchini, cut into 1” cubes

1-1/4 cup packed basil leaves, divided

1/8 tsp red pepper flakes

2-1/2 tsp kosher salt

1/2 tsp ground black pepper

1 cup dry white wine

4 cups chicken or vegetable stock

plain Greek yogurt, for serving



Heat the oil in a large Dutch oven or heavy pot. Add the onion and cook until translucent, about 5 minutes, stirring occasionally so it doesn’t burn. Add the zucchini, garlic, red pepper flakes and 1 tsp salt and sauté with the onions and garlic until starting to brown around the edges, about 10 minutes. Pour in the white wine, stock, 1-1/2 tsp more salt, ground black pepper and 1 cup of the basil (reserve 1/4 cup, cut into chiffonade, for garnish). Bring the mixture to a boil and then lower the heat to let simmer 20-30 minutes, until the zucchini is very tender. Carefully transfer the soup to a food processor or blender (I use a Vitamix). Blend the soup until very smooth and return to the pot. Simmer another 5 minutes, checking for seasoning and adding more salt and pepper if desired. Ladle into bowls and top with drizzled olive oil, the remaining basil, and a dollop of plain Greek yogurt if desired. Serve hot and enjoy!

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