Bursting with fresh basil and creamy textures, this comforting soup is perfect for any season.
Creamy Basil Zucchini Soup
Description
My husband and I went on a Port wine–tasting excursion in the Douro Valley of Portugal. Neither of us were overly fond of the Ruby Port we’d had in the U.S., but what the heck…an adventure awaits!
We were pleasantly surprised—the Port in Portugal was crisp, refreshing, and nothing like the syrupy-sweet stuff back home. Even better? At one of the wineries, we were served a five-course meal that could rival Napa’s finest. The second course was a zucchini soup—light, creamy, and so unexpectedly delicious. I’ve been on a mission ever since to recreate it.
At last, I’ve perfected it. Introducing my Creamy Basil Zucchini Soup.
Light and refreshing—perfect for summer
Ready in 30 minutes
Gluten-free with easy vegan swaps for a family of “selective eaters”
Add a side of grilled or rotisserie chicken for heartier appetites
A clever way to use up that garden zucchini before it takes over the neighborhood
Tuck some away for tomorrow’s lunch and call it effortless meal prep
And here’s why I love it beyond the flavor: during gut healing, cooked vegetables are your friend. They’re gentler on digestion, packed with fiber and antioxidants, and help reduce the bloating and discomfort raw veggies sometimes cause. Zucchini in particular is:
- High in soluble fiber, soothing for the gut lining
- Rich in antioxidants like lutein and zeaxanthin for reducing inflammation
- Hydrating (95% water!)—a natural support for digestion and detox
Ingredients
Instructions
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Sauté the Aromatics:
In a large pot, heat olive oil over medium-high heat. Add the chopped onion and sauté for 4–5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 2 minutes, until fragrant.
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Cook the Zucchini:
Add the sliced zucchini to the pot and sauté for 2 minutes. Pour in the chicken or vegetable broth, then season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the zucchini is very tender.
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Prepare the Cashew Cream:
While soup is cooking, add cashews and soaking water to a high-speed blender. Blend until completely smooth and creamy. Set aside.
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Blend the Soup:
Turn off the heat. Add the lemon juice, cashew cream, and chopped basil to the pot. Stir. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches.
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Serve:
Ladle the soup into bowls. Top each serving with a generous dollop of ricotta cheese or your favorite plant based soft cheese and a sprinkle of fresh basil.
