This vegan zucchini soup with lemon and basil is light, refreshing, and full of flavor! It makes it a perfect choice for a healthy meal. It’s a citrus zingy and basil zesty delight, with buttery zucchini flavor all enhanced with a backdrop of creaminess. It can be served chilled on those sunny days, or serve warm on a cool night. This easy-to-make light soup recipe combines simplicity with sophistication, making it a fantastic choice for a quick weeknight meal or a special luncheon.

This vegan zucchini soup is a vibrant, flavor-packed option that’s sure to impress. Whether served warm or chilled, this soup offers a delightful way to enjoy fresh, seasonal produce. So gather up your zucchinis from your garden or head down to the nearest farmer’s market or grocery store, because you’ll want to make and share this bright and flavorful soup.

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A bowl of Zucchini Soup with Lemon and Basil. Side garnish of basil and lemon slices.

What you’ll love about this recipe:

Zesty butter taste.
Light and healthy.
Easy to prepare.
Made in 35 minutes.
Fresh ingredients friendly (garden-to-table ingredients)

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely. The soup can be made ahead and stored in the refrigerator for up to 4 days.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months.

Can I use another type of herb instead of basil?

Yes, you can substitute with herbs like parsley or cilantro if you prefer.

Can I add other vegetables to the soup?

Yes, you can add vegetables like carrots or celery for extra flavor and texture.

How do I make the soup creamier?

Add less vegetable broth, and more coconut milk or cashew cream for a richer, creamier texture.

Is this soup suitable for a low-carb diet?

Yes, this soup is naturally low in carbs, making it suitable for low-carb diets.

Can I serve this soup hot?

Yes, the soup can be enjoyed hot or chilled, depending on your preference.

Can I use water instead of vegetable broth?

Yes, but using vegetable broth adds more depth of flavor to the soup compared to water.

How can I adjust the soup’s thickness?

Blend the soup longer for a smoother texture or add more broth if it’s too thick.

Can I use dried basil instead of fresh?

Yes, but fresh basil provides a more vibrant flavor. If using dried, use about 1 – 2 teaspoons.

How do I make this soup spicier?

Add a pinch of red pepper flakes, cayenne, or a dash of hot sauce to give the soup a bit of heat.

Can I add lemon zest in addition to lemon juice?

Yes, lemon zest can enhance the lemon flavor. Add it to the soup along with the lemon juice.

What if I don’t have an immersion blender?

You can transfer the soup in batches to a regular blender. Be cautious with hot liquids.

Can I add protein to this soup?

Yes, you can add cooked beans, lentils, or tofu for additional protein.

Is this soup freezer-friendly?

Yes, it freezes well. Let it cool completely before transferring to a freezer-safe container.

Can I adjust the soup’s acidity?

Yes, adjust the amount of lemon juice to suit your taste. Start with less and add more if needed.

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well as a substitute and provides a similar texture and flavor.

Can I add a crunchy topping?

Absolutely! Consider adding croutons, toasted seeds, or a sprinkle of roasted nuts for added crunch.

What can I use instead of coconut milk?

You can use almond milk, soy milk, or any other plant-based milk if you prefer.

More Delicious Soups and Toppings

Zucchini Soup with Lemon and Basil

This vegan zucchini soup with lemon and basil is light, refreshing, and full of flavor! It makes it a perfect choice for a healthy meal. It's a citrus zingy and basil zesty delight, with buttery zucchini flavor all enhanced with a backdrop of creaminess. It can be served chilled on those sunny days, or serve warm on a cool night. This easy-to-make light soup recipe combines simplicity with sophistication, making it a fantastic choice for a quick weeknight meal or a special luncheon.

Print Recipe

Prep Time:15

Cook Time:20

Total Time:35

Ingredients

4 medium zucchinis, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 cups vegetable broth
3 tablespoons nutritional yeast
½ teaspoon miso (optional)
1 lemon, juiced
¼ cup fresh basil leaves, chopped
½ cup coconut milk or cashew cream for creaminess (optional)
salt and pepper to taste

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the chopped zucchini to the pot and cook for 5 minutes, stirring occasionally, until the zucchini starts to soften. Add the minced garlic and cook for another minute until fragrant.
Pour in the vegetable broth and bring the mixture to a boil. Stir in the lemon juice, nutritional yeast, and chopped basil. Reduce heat and let it simmer for 15-20 minutes, or until the zucchini is tender.
Add in coconut milk and miso(if using). Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
Season with salt and pepper to taste. Ladle the soup into bowls and garnish with extra basil leaves, pesto, cashew cream, or chopped nuts or seeds, if desired. Can be served warm or chilled.

Servings: 4