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Creamy Zucchini Soup with Parmesan and Basil: Easy 30-Minute Recipe

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A quick and easy creamy zucchini soup made with Parmesan and fresh basil, perfect for busy weeknights. This silky, comforting soup comes together in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 4 medium zucchini (about 1.5 lbs or 680g), roughly chopped
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups (950ml) vegetable or chicken broth, low-sodium
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup (10g) fresh basil leaves, loosely packed, plus more for garnish
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • 1 small Yukon Gold potato, peeled and diced (optional, for extra creaminess)
  • Pinch of red pepper flakes (optional, for heat)

Instructions

  1. Prep the vegetables: Wash zucchini, trim ends, and cut into rough 1-inch chunks. Dice onion and mince garlic. If using potato, peel and dice into small cubes.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt. Cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Cook the zucchini and potato: Add chopped zucchini and diced potato (if using) to the pot. Stir to coat. Pour in broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until zucchini and potato are fork-tender.
  4. Add basil and Parmesan: Remove pot from heat. Stir in fresh basil leaves and freshly grated Parmesan. Residual heat will wilt basil and melt cheese.
  5. Blend until smooth: Using an immersion blender, blend soup directly in pot until smooth. If using a regular blender, let soup cool for 5 minutes, then blend in batches (fill no more than halfway) with lid vented. Blend until silky.
  6. Season to taste: Return blended soup to pot (if using regular blender). Add salt and black pepper to taste. Add pinch of red pepper flakes if desired. Stir well.
  7. Serve immediately: Ladle into bowls. Garnish with fresh basil leaves, extra Parmesan, and a drizzle of olive oil if desired.

Notes

For a richer flavor, roast zucchini and garlic at 400°F for 20 minutes before adding to pot. Soup stores well in fridge for 4-5 days and freezes for up to 3 months. Reheat gently on stovetop, adding broth if too thick.

Nutrition

Keywords: creamy zucchini soup, zucchini soup with Parmesan, easy zucchini soup, 30-minute soup, summer soup, vegetarian soup, gluten-free soup

Find it online: https://sweetstirring.com/creamy-zucchini-soup-with-parmesan-and-basil-easy-30-minute-recipe/