Name: Summery Zucchini Basil Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 large leek, finely diced (about 8 ounces; 225g); 3 medium ribs celery, finely diced (about 6 ounces; 170g); 3 medium cloves garlic, minced (about 3/4 ounce; 25g); 1 1/2 pounds (700g) zucchini, split lengthwise and cut into 1/2-inch disks; 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided; 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve; 5 cups (1.2L) water; Kosher salt, to taste; Freshly ground black pepper, to taste; Fresh juice from 1 lemon, to taste

If you’re looking for a light, fresh, and wonderfully green dish to welcome the warm months, I absolutely love sharing this Summery Zucchini Basil Soup Recipe with friends. It’s a simple, quick soup that bursts with the flavors of summer — vibrant zucchinis and fragrant basil come together so beautifully here. When I first tried this recipe, I was amazed by how such few ingredients could create something so satisfying yet refreshingly light. Keep reading, and I’ll guide you through how to make this soup your new go-to for those easy, healthy meals that feel like a breath of fresh air.

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Why You’ll Love This Recipe

Refreshing and Light: The zucchini’s mild flavor and basil’s brightness make every spoonful feel like a summer breeze.
Easy to Make: With just six ingredients and about 25 minutes, you’ll have a gourmet soup on the table.
Kid-Friendly and Healthy: My family goes crazy for this one, even the pickiest eaters! Plus, it’s packed with nutrition.
Versatile and Adaptable: You can customize the texture and flavors easily to suit your tastes and pantry.

A round wooden bowl filled with thick, bright green soup, garnished with three fresh green basil leaves and a drizzle of olive oil on top, a silver spoon is partially dipped into the soup. The bowl sits on a soft beige cloth over a wooden surface. To the right, there is a large metal pot filled with the same green soup with a ladle resting inside it, and above, a small white bowl with green olive oil and a wooden spoon lay on the wooden surface. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients create a beautiful balance of freshness and warmth. I always recommend using fresh basil — it really makes a difference, and a good-quality olive oil will shine through, too. You’ll also want zucchinis that are firm and bright green to keep the soup vibrant.

Extra-virgin olive oil: A good quality one brings richness and silkiness to the soup; you might want some extra for drizzling on top.
Leek: Adds a mild onion flavor and sweetness without overpowering the delicate zucchini.
Celery: Brings subtle earthiness and crunch when sautéed; don’t skip it, it’s key for depth.
Kosher salt: Essential to balance flavors; adjust as you go.
Garlic: Just enough to add warmth and aroma without stealing the spotlight.
Zucchini: The star! Sliced into half-inch disks so they cook evenly and keep their lovely green color.
Fresh basil leaves: Half goes into the cooking pot, half added at blending to keep that fresh, herbal punch.
Water: Keeps the soup light and lets the vegetable flavors shine.
Freshly ground black pepper: Adds a mild kick and rounds out the flavor.
Fresh lemon juice: A smart little addition to brighten and awaken all the flavors at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this soup pretty classic because the flavors are so fresh and simple, but I encourage you to make it your own. Play around with ingredients you love or what you have on hand. You might just discover a new favorite twist.

Add Cream or Coconut Milk: For a richer texture, I sometimes swirl in a splash of cream or coconut milk before serving—makes it a little more indulgent but still light.
Spicy Kick: Add some red pepper flakes or a dash of cayenne if you want a little heat. I’ve found this version really wakes up the palate on cooler summer evenings.
Herb Swaps: You don’t have to stick strictly to basil — fresh mint or tarragon also work beautifully if you want to switch things up.
Broth Instead of Water: If you want more depth, try using vegetable or chicken broth instead of water; it gives it a savory boost.

How to Make Summery Zucchini Basil Soup Recipe

Step 1: Gently Sauté the Aromatics

Start by heating your olive oil in a large saucepan over medium heat until it shimmers just slightly. Add the finely diced leek and celery with a pinch of kosher salt. This salting is key — it draws moisture out and helps the vegetables soften evenly without browning. Stir them gently for about 5 minutes until tender and sweet-smelling. If your pan looks dry before they soften, splash in a little more olive oil. The goal here is softness, not color. This creates a flavorful base and really elevates the soup’s taste.

Step 2: Introduce Garlic and Zucchini

Next, toss in your minced garlic and stir for about 30 seconds until fragrant—you don’t want to brown it, just release those garlicky notes. Then add the sliced zucchini disks and cook, stirring for around one minute. The quick sauté keeps the zucchini bright and gives it a head start without losing that summery crispness.

Step 3: Add Basil and Water, Then Simmer

Stir in half of your chopped fresh basil leaves to infuse even more herbal goodness, then pour in the water. Bring the mixture to a simmer and let it cook gently for about 10 minutes, stirring occasionally. You’re aiming for tender zucchini that’s still vibrant green—don’t overcook or it’ll get dull and mushy. This step unlocks the fresh flavors and softens the veggies just enough.

Step 4: Blend and Season

Once your zucchini is tender, add the remaining basil and puree your soup using either an immersion blender right in the pot or carefully transferring to a countertop blender. I love to blend mine so it’s smooth but still a bit textured, so it feels more homemade and rustic. Then, taste and adjust the seasoning with salt, freshly ground black pepper, and a squeeze of fresh lemon juice. The lemon is a small but brilliant way to brighten all those garden flavors just before serving. Don’t forget to drizzle a touch of good olive oil on top — it adds a silkiness that just makes you close your eyes with each spoonful.

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Pro Tips for Making Summery Zucchini Basil Soup Recipe

Keep Zucchini Color Bright: Avoid overcooking the zucchini to prevent it from losing its pretty green hue — a quick simmer is all you need.
Fresh Basil Timing: Adding half the basil at the end preserves that fresh, herbal aroma that makes this soup so summery.
Use an Immersion Blender: It saves you from extra mess and lets you control the soup texture effortlessly.
Don’t Skip the Lemon Juice: This brightens the soup beautifully and balances the zucchini’s natural sweetness.

How to Serve Summery Zucchini Basil Soup Recipe

A white bowl filled with thick, bright green soup that has a creamy texture. The soup is topped with a drizzle of golden oil and a few small fresh green basil leaves. The bowl rests on a gray cloth, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this soup with a drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, and a few torn basil leaves on top. If I’m feeling a bit indulgent, a little grated Parmesan adds a lovely umami note, but it’s absolutely delicious without any cheese too.

Side Dishes

This soup goes perfectly with crunchy grilled bread, perhaps rubbed with garlic and olive oil, or a simple mixed green salad with lemon vinaigrette. I also like pairing it with a light quinoa salad for an easy summer lunch or dinner.

Creative Ways to Present

For special occasions, I’ve served this soup chilled in elegant glasses or little cups as a refreshing starter. Adding a small dollop of crème fraîche or a swirl of pesto on top makes it feel fancy yet approachable — trust me, guests always ask for seconds!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. The flavors actually mellow and deepen overnight, so sometimes I make it a day ahead just for that reason. Just give it a good stir before reheating.

Freezing

Freezing this soup is totally doable. Pour it into freezer-safe containers leaving some room for expansion, and it will freeze well for up to 3 months. When thawed, the texture holds up nicely—though fresh basil flavor can be a bit muted, so you might want to add a bit of fresh basil when reheating.

Reheating

I reheat gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking. If soup feels too thick, just splash in a little water or broth to loosen it back up. Finish with a fresh squeeze of lemon juice to revive those fresh notes.

FAQs

Can I use frozen zucchini for this Summery Zucchini Basil Soup Recipe?

While fresh zucchini works best to keep that vibrant color and texture, you can use frozen zucchini in a pinch. Just know that the soup may turn out a bit softer and less bright, so adjust the cooking time to avoid overcooking.
Is this soup served hot or cold?

This soup is delicious both ways! I usually serve it warm to enjoy its comforting qualities, but it’s also fantastic chilled on hot days—just refrigerate for a couple of hours before serving.
Can I make this recipe vegan?

Absolutely! This recipe is naturally vegan as is, just skip any cheese garnishes or dairy add-ins. Using water or vegetable broth keeps it vegan-friendly and delicious.
What can I use instead of fresh basil?

If you don’t have fresh basil, fresh mint or tarragon can be great substitutes with a unique twist. Dried basil isn’t ideal here because you lose that bright, fresh flavor.
How can I thicken the soup if I want it creamier?

Try adding a handful of cooked potatoes when blending or stirring in a splash of cream or coconut milk when reheating. These tweaks give the soup a richer, creamier texture without overpowering the fresh zucchini flavor.

Final Thoughts

This Summery Zucchini Basil Soup Recipe holds a special place in my kitchen for how effortlessly it turns everyday ingredients into something so fresh and delightful. It’s the kind of dish that feels like a comforting hug on a warm day — light yet satisfying, simple yet packed with flavor. I hope you give it a try and have it become a regular favorite in your home, just like it is in mine. Trust me, once you make it, you’ll want to keep this recipe close — it’s that good!