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Vegan Zucchini Soup

Vegan Zucchini Soup in white bowl with basil garnish olive oil drizzle cozy natural lighting
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This velvety smooth vegan zucchini soup is made with fresh ingredients and basil leaves for addictive summery flavors in every bowl. A quick and easy one-pot recipe perfect as an appetizer or side dish.

Ingredients

Scale
  • ¼ cup of neutral oil
  • 1 medium onion chopped
  • 2 garlic cloves chopped
  • 2 pounds of zucchini chopped
  • ½ teaspoon of red pepper flakes or more to taste
  • pinch of salt
  • 3 cups of vegetable broth
  • ⅓ cup of basil leaves packed
  • salt and pepper
  • extra-virgin olive oil optional

Instructions

  1. Heat neutral oil in a large pot over medium heat.
  2. Add chopped onion and garlic; sauté until softened about 5 minutes.
  3. Add chopped zucchini, red pepper flakes, and pinch of salt; cook for 5 minutes stirring occasionally.
  4. Pour in vegetable broth and bring to a boil.
  5. Reduce heat and simmer for 15 minutes until zucchini is tender.
  6. Remove from heat, add basil leaves, and blend soup until smooth using an immersion blender or in batches in a stand blender.
  7. Season with salt and pepper to taste.
  8. Serve hot drizzled with extra-virgin olive oil if desired.

Notes

  • Use neutral oil like canola or vegetable oil for best results
  • Adjust red pepper flakes to your spice preference
  • Optional drizzle of extra-virgin olive oil adds richness

Nutrition

Find it online: https://www.amgroyal.com/vegan-zucchini-soup-recipe/