I’ve been dying to share the recipe for this low carb zucchini and basil soup but it keeps disappearing (yum!). Finally, here it is. I do hope you love it.
Why Zucchini & Basil You Ask?
- They’re both low carb and packed full of nutrition.
- It takes very little prep to make soup based on these two super food ingredients.
- They combine to make a bowl of creamy, green goodness that really hits the spot.
- Low carb zucchini and basil soup is the perfect entrée, lunch-time or any-time meal.
In the winter months this low carb zucchini and basil soup makes a great comfort food that will have you snuggling up on the couch with a cup next to the fire!
Fresh Ingredients from the Garden
The husband has been hard at work planting our tree-change garden and we have zucchini and basil ripe for the picking. I can’t tell you how good it feels to gather the fixings for a meal straight from the garden.
It’s Quick & Easy to Make Low Carb Zucchini and Basil Soup!
Ready To Eat in 30 Minutes!
- You don’t need to work up a sweat dicing and slicing, we’re going to make this as super simple as possible!
- Once cleaned, chop veggies roughly and add to pan with a few simple ingredients (that I share in the full recipe below).
- No fuss, no muss!
- When veggies are fork-tender it’s time to puree with a hand blender!
You’ll Need a Good Hand Blender for Premium Creaminess!Bamix Pro-2 Hand Blender
I use my trusty Bamix for this step because it’s the UBER of all hand blenders. It’s a powerful immersion hand blender that gives all your dishes and desserts that professional chef’s touch.?
If you own a regular stick blender or upright blender you can use that too.
The Bamix Pro-2 has a longer 7.4 inch (19 cm) shaft which is great for pureeing soups in deeper pots and it comes with a 5-year warranty.
A good immersion hand blender will serve you well for many years and it’s great for making creamy soups like this low carb zucchini and basil soup recipe.
The hand blender is what is going to make your soup “souper” creamy!
Do You Have Low Carb Bouillon (Stock) Powder for This Recipe? Instant Chicken Bone Broth Powder, Collagen Rich ~ Natural, Low Carb, Rich in Protein & Nutrients ~ Just Add Water
This recipe calls for low carb chicken or vegetable bouillon (stock) powder if you prefer.
You can use your own homemade stock if you have some on hand but I like to use powders so I don’t have to spend hours making my own.
I prefer a stock powder like this one here.
It’s low carb, nutrient dense and quick to grab off the shelf and toss in boiling water when I’m making soups like these.
I don’t have to think about whether or not I have stock on hand when I keep some of this in the kitchen.
My Low Carb Zucchini and Basil Soup Recipe!
Low Carb Zucchini and Basil Soup
- 6 medium zucchini* roughly chopped
- 2 medium brown onions roughly chopped
- 2 large cloves garlic roughly chopped
- 1 large handful of fresh basil** stalks removed
- 1 tbs olive oil
- 5 cups of homemade chicken or vegetable stock***
- 1/4 cup heavy whipping cream plus little extra to swirl into individual bowls when serving
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- Clean vegetables and basil thoroughly. Remove coarse ends from zucchini and stems from basil and discard.
- Chop zucchini, onion and garlic roughly, leave basil leaves whole
- Add olive oil to a medium-to-large sized saucepan and place on cook-top at low to medium heat
- Add chopped veggies to pan and saute lightly in oil for 1-2 minutes
- Add 5 cups of prepared stock to the pan and stir (cold homemade stock is fine but stock made with bouillon stock powder and boiled water will help speed up the cooking process)
- Add basil leaves to the pot, and stir.
- Add salt and pepper and stir into the soup
- Increase the heat until soup comes to a boil and then reduce heat to a simmer and put lid on saucepan (this reduces evaporation)
- Cook soup for 20 minutes or until zucchini is just fork tender. (not mushy)
- Remove soup from heat and blend with Bamix or regular stick blender directly in pot, blending until smooth. Alternatively, an upright blender may be used, just be sure to puree the soup in small batches to avoid risk of scalds!
- When soup is smooth add 1/4 cup heavy whipping cream and use Bamix, regular stick blender or upright blender to mix thoroughly.
- Taste a little of the soup and adjust seasoning if needed.
- To serve, ladle into individual bowls/ramekins, swirl in 1 tsp of cream per bowl and sprinkle with finely chopped basil.
- *approx. 2.5 lbs. [1.2kg]
- **approx. 1 oz. [30g] of leaves plus couple extra sprigs for garnish
- *** or 5 cups stock made with low carb chicken or vegetable bouillon
Time To Shop
- An immersion hand mixer just like the one I have!
- How about some low carb chicken or vegetable bouillon (stock) powder?
- A cool long neck serving ladle, who doesn’t need that?
- 4-Quart covered soup pot.
- You’ll need a nice sturdy soup mug to enjoy this delightfully creamy soup on the go!
Hi love this article Great job
Thank you for kind words. So glad you like it.
Well, first of all – isn’t that the cutest and brightest soup ever??? Looks wonderful! I can’t wait to try.
Hi there Wendi,
Thanks so much. The best thing of all is how quick and easy this one is to make. Really hope you like it.
Bettina Schafer says
Juile you more than inspired me this time; my mouth is watering at the prospect of picking fresh home grown produce and whizzing it into this tasty green soup. Sounds simply satisfying. Just wishing i had vine ripe zucchinis and basil ready to make this now. Yummo thanks for posting
Thank you! So happy you like the recipe. Having a veggie garden is such a treat but this soup still tastes great with store bought ingredients. Even better if you have a farmer’s market nearby. Look forward to hearing your thoughts once you get a chance to try it. Cheers!
This looks delicious! I love that it is clean eating and creamy. I will be adding this one to my repetoire.
I do hope you like it. Happy eating!
This looks like a fun recipe to try! I think I am going to try making it with coconut cream instead of the whipping to cream to make it dairy free. Can’t wait to try it!
Coconut milk should work too, I think. Great when recipes can be adapted to suit! Hope it works well for you and thanks for stopping by.
Stephanie Donahue says
Your recipe looks fantastic!
Aw, so kind of you, Stephanie. Thanks so much!
I’ve been looking for some great soup recipes to try with the cold weather upon us! This one sounds really delicious so will definitely be adding to my list!
Hi LeeAnn, yes – soup is so good when the weather is cold. Hope you enjoy it!
Julie – this looks delicious and it’s so easy to make. I’ll try that myself! Thanks so much for sharing!
Hi Erin, thank you. Yes, it’s nice and easy! Really hope you like it.
Julie – it was delicious!
Hi Erin, so glad you liked it! It’s so lovely to receive feedback. Thank you!
Great, easy, fast.
So glad you liked it!
Loved it. Just got loads of zucchini, basil and some green onions after a few days of rain. This soup tastes so fresh and its great to know where most of the ingredients came from – ME!
Hi Rob, so happy you liked this soup. Always a bonus when it’s made from your own fresh vegetables. Thanks for the lovely feedback.
Delicious, great in summertime.
I will do it again for sure. Thanks for the recipe.
Hi there Luce, thanks for your kind words. So happy you liked it!