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Vegan Zucchini Soup in white bowl with basil garnish olive oil drizzle cozy natural lighting
Thomas Baker

Vegan Zucchini Soup Simple Cozy Recipe You'll Love

This velvety smooth vegan zucchini soup combines fresh zucchini and fragrant basil for a healthy, comforting dish. Perfect as a quick appetizer or side, it’s easy to make in one pot with options for slow cooker and Instant Pot preparation.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 177
Ingredients Method Notes

Ingredients
  

  • 1/4 cup neutral (canola or vegetable) oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 2 pounds zucchini, chopped
  • 1/2 teaspoon red pepper flakes (or more to taste)
  • Pinch of salt
  • 3 cups vegetable broth
  • 1/3 cup basil leaves, packed
  • Salt and pepper to taste
  • Extra-virgin olive oil (optional)

Method
 

  1. Heat the neutral oil in a large pot over medium heat.
  2. Add the chopped onion and garlic; sauté until softened and fragrant, about 5 minutes.
  3. Add the chopped zucchini, red pepper flakes, and a pinch of salt; cook for another 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth and bring the mixture to a boil.
  5. Reduce heat and simmer for 15 minutes, until zucchini is tender.
  6. Remove the pot from heat; add basil leaves.
  7. Use an immersion blender to puree the soup until smooth and velvety.
  8. Season with salt and pepper to taste.
  9. Drizzle with extra-virgin olive oil if desired before serving.

Notes

  • For a creamier texture, add a splash of coconut milk before blending. This soup can be made in a slow cooker by cooking all ingredients on low for 6 hours or in an Instant Pot using the sauté and pressure cook functions. Store leftovers in an airtight container for up to 3 days.