Creamy Zucchini Soup
This creamy zucchini soup is a nourishing and flavorful addition to your meal rotation. Packed with fresh herbs and a hint of spice, it's an easy zucchini soup recipe that's perfect for any time. The coconut milk adds a rich creaminess, making it the best zucchini soup with basil for a quick vegan meal.
Ingredients
- 2 tablespoons coconut oil
- 2 shallots chopped (⅔ cup)
- 3 medium zucchini 1½ pounds, chopped
- 2 garlic cloves sliced
- ½ to 1 serrano pepper stemmed and sliced
- ¾ teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
- Zest of one lime
- 1 tablespoon grated fresh ginger
- ½ teaspoon cane sugar
- ⅓ cup fresh basil leaves, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
- 3 tablespoons fresh lime juice, plus wedges for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering.
- Add the shallots, zucchini, garlic, serrano pepper, and sea salt. Cook, stirring occasionally, for 8 minutes. The zucchini should soften but retain its shape.
- Stir in the coconut milk, lime zest, grated ginger, and cane sugar. Simmer gently for 15 minutes, allowing flavors to meld together.
- Turn off the heat and let the soup cool slightly.
- Transfer the mixture to a blender, then add fresh basil, cilantro, and lime juice. Blend until smooth and creamy.
- Taste and adjust seasoning as needed with additional salt or lime juice.
- Serve in bowls, drizzling with extra coconut milk if desired, and garnish with fresh basil and cilantro. Serve with lime wedges on the side for added brightness.