Zucchini Coconut Basil Soup

This silky zucchini soup turns ordinary summer squash into a smooth comfort meal that's both refreshing and filling. Great for using up extra garden veggies or as a quick dinner option, this soup balances zucchini's mild sweetness with fragrant herbs and smooth coconut milk.

I whipped up this dish during a summer when my garden gave me way too many zucchinis to handle. These days it's our go-to meal when summer shifts to fall, helping us use the last veggies of the season.

• Zucchini four mid-sized ones make up the soup's foundation giving a soft taste and smooth consistency when pureed
• Onion and garlic these basics build the necessary taste background for any tasty soup
• Potato gives thickness and smoothness without heavy cream a hidden trick for silky texture
• Vegetable broth homemade tastes best but quality store options work great too
• Fresh basil leaves adds life to the soup with its smell pick bright green ones with no dark patches
• Coconut milk adds thickness and slight sweetness that works well with zucchini
• Olive oil grab a nice extra virgin option for better flavor
• Salt and pepper always needed to tie all tastes together

Tasty Zucchini Soup Instructions

Cook the flavor base

Warm olive oil in a big thick pot over medium heat until it glistens. Toss in chopped onion and let it cook for 5 minutes until see-through and slightly golden on the edges. This slow method brings out sweetness and rich flavor.

Mix in garlic

Add the chopped garlic and cook for just 1 to 2 minutes until you notice its smell filling the kitchen. Watch it closely since garlic gets bitter if it browns.

Soften the veggies

Drop in cut zucchini and potato chunks. Let them cook about 5 minutes, stirring now and then. The zucchini will get softer and release water which helps create flavor as it slightly browns.

Let soup bubble

Pour vegetable broth in, making sure to scrape any tasty bits from the pot bottom. Let it come to a light boil then lower to a gentle bubbling. Cook without a lid for 15 to 20 minutes until you can easily stick a fork in the potato pieces.

Toss in herbs

Take the pot off the heat before adding fresh basil. This keeps their bright taste and color that would fade with too much cooking.

Mix until velvety

Stick an immersion blender right in the pot for easy cleanup or carefully move batches to a standing blender. Blend till totally smooth with no lumps for the creamiest texture.

Top with coconut milk

If you used a standing blender, put the smooth soup back in the pot. Stir in coconut milk and warm gently on low heat. Don't let it boil after adding coconut milk or it might separate. Add plenty of salt and fresh ground black pepper to taste.

The ordinary potato is actually my hidden helper in this soup. While most creamy soups need heavy cream or butter, just one medium potato's starch creates that smooth feeling without any dairy. My grandma showed me this trick ages ago, and I've stuck with it ever since.

Prep Early and Save

This zucchini soup actually gets more flavorful after sitting overnight as the tastes blend together. Keep it in a sealed container in your fridge for up to 4 days. When you warm it up, do it slowly over medium-low heat, stirring often so it doesn't burn. If it gets too thick while stored, just add a splash of veggie broth or water to thin it out.

Change With The Seasons

Summer gives you lots of ways to play with this flexible soup. Try throwing in some fresh corn kernels right before blending for texture and sweet flavor. In late summer, use one yellow squash instead of a zucchini for brighter color. When it gets cooler, mix in a teaspoon of curry powder or ground cumin while cooking the onions for a warm spice kick that turns this light soup into a cozy dinner.

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Wonderful Companions

Enjoy this soup as an appetizer before the main dish or make it a full meal with the right sides. A chunk of hearty whole grain bread or garlic toast works great for dipping. For something more filling, sprinkle each bowl with some toasted pine nuts or pumpkin seeds for protein and crunch. A basic side salad with lemon dressing makes a perfect light dinner combo that won't stuff you.

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Frequently Asked Questions

→ Can I prep this zucchini soup ahead?

Sure! Make it up to three days in advance and store in the fridge inside a sealed container. It tastes even better as the flavors develop over time. Heat gently on the stovetop and add a splash of broth if it's too thick.

→ What are alternatives to coconut milk?

You’ve got choices! Swap coconut milk for heavy cream, half-and-half, or unsweetened almond milk. Each brings a different finish—cream keeps it rich, while almond milk is lighter. Pick what suits your taste.

→ Can I freeze zucchini soup?

Of course! Freeze in sealed containers for up to three months. For the best results, freeze it before adding coconut milk, then stir it in fresh when reheating. Thaw overnight in the fridge, then warm it slowly.

→ How can I make it heartier?

Turn it into a full meal by pairing it with some crusty bread or mixing in extra protein. Crispy chickpeas, shredded chicken, or white beans work great. Cooked quinoa or farro stirred in right before serving is another option.

→ What other herbs can I try?

If you’re out of basil, don’t worry! Mint adds a fresh kick, dill gives a tangy vibe, and thyme brings an earthy tone. Cilantro makes it bold and pairs really well with the coconut flavors.

→ What if I don’t have an immersion blender?

No problem! A regular countertop blender works fine. Just blend it in small batches and go slow to avoid splashes. For a chunkier texture, use a potato masher or simply dice your veggies small before cooking.