Ina Garten Zucchini Basil Soup

This Ina Garten Zucchini Basil Soup is a light and creamy recipe, which includes fresh zucchini and sweet basil. It’s a healthy twist on the classic, ready in about 30 minutes.

Ina Garten Zucchini Basil Soup Ingredients

• 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
• 1 large leek, finely diced (about 8 ounces; 225g)
• 3 medium ribs celery, finely diced (about 6 ounces; 170g)
• Kosher salt
• 3 medium cloves garlic, minced (about 3/4 ounce; 25g)
• 1 1/2 pounds (700g) zucchini, cut into 1/2-inch disks
• 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
• 5 cups (1.18L) water
• Freshly ground black pepper
• Fresh juice from 1 lemon, to taste

How To Make Ina Garten Zucchini Basil Soup

1. Heat olive oil and sauté aromatics: Warm olive oil in a large saucepan over medium heat. Add the diced leeks and celery with a pinch of salt, and cook for about 5 minutes, stirring occasionally, until softened but not browned.
2. Add garlic: Stir in the garlic and cook for 30 seconds, just until fragrant.
3. Add zucchini and basil: Add the zucchini and cook for 1 more minute. Stir in half of the chopped basil, then pour in the water and mix well.
4. Simmer the soup: Simmer the mixture for about 10 minutes, until the zucchini is tender but still green.
5. Blend the soup: Add the remaining basil and use an immersion blender (or transfer to a tabletop blender) to puree the soup until smooth or your preferred texture.
6. Season and serve: Stir in lemon juice, salt, and pepper to taste. Drizzle with extra olive oil just before serving.

Recipe Tips

• Can I use other herbs besides basil?
  Yes, parsley or mint can also work well, but basil gives it a signature flavor.
• Why split the basil?
  Adding basil at two stages keeps the flavor bright and fresh—half infuses the broth, half brightens the finish.
• Do I need to peel the zucchini?
  No peeling necessary. The skin adds color and nutrients to the soup.
• What blender is best?
  A handheld immersion blender is easiest, but a regular blender gives a super smooth finish.

What To Serve With Zucchini Basil Soup

This light soup pairs beautifully with hearty or crusty sides. Try serving it with:

• Toasted sourdough bread
• Grilled cheese sandwiches
• Garlic croutons
• A fresh tomato salad
• Roasted chicken or fish

How To Store Zucchini Basil Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave.

Freeze: Cool completely, then freeze in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.

Zucchini Basil Soup Nutrition Facts

• Calories: 165 kcal
• Carbohydrates: 9g
• Protein: 3g
• Fat: 13g
• Fiber: 2g
• Sugar: 4g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup vegan?
Yes, it’s naturally vegan as written—just be sure your oil and lemon juice are fresh.

Is this soup good cold?
Yes, it can be served chilled for a refreshing summer soup.

Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash works as a direct substitute.

What can I add for creaminess?
Blend in a splash of coconut milk or a spoonful of Greek yogurt for a creamy twist.

Try More Recipes:

• Ina Garten Zucchini Bread
• Ina Garten Celery Salad
• Ina Garten Cranberry Muffins