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Basil Zucchini Soup

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This creamy basil zucchini soup is a refreshing, vibrant, and herbaceous summer dish. Made with fresh zucchini, leeks, basil, and hemp seeds, it’s blended to silky smoothness and topped with garlic croutons for crunch. Light yet satisfying, it’s perfect served chilled or at room temperature.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Blended
  • Cuisine: Mediterranean

Ingredients

  • 2 leeks (white and light green parts only), chopped
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 4 medium zucchini, chopped
  • 1/4 cup hemp seeds (or cashews/sunflower seeds)
  • 2 tbsp lemon juice
  • 1 tsp miso paste
  • 3 cups water
  • 1 cup fresh basil leaves
  • Sea salt and freshly ground black pepper, to taste

For the garlic croutons:

  • 2 cups sourdough bread, cubed
  • 2 garlic cloves, minced
  • 2 tbsp extra-virgin olive oil

Instructions

  1. Heat olive oil in a skillet and sauté leeks until soft and fragrant. Add garlic and cook briefly.
  2. Transfer leek mixture to a blender. Add zucchini, hemp seeds, lemon juice, miso paste, water, salt, and pepper. Blend until silky smooth.
  3. Add fresh basil and blend briefly to preserve its bright flavor.
  4. For croutons: Toss sourdough cubes with garlic and olive oil. Bake at 375°F for 10–12 minutes until golden and crisp.
  5. Serve soup at room temperature or lightly chilled, topped with garlic croutons and a drizzle of olive oil.

Notes

  • Blend basil last to avoid bitterness.
  • Serve with avocado toast or chickpea salad for a fuller meal.
  • Add red pepper flakes for a spicy version.
  • Leeks can be replaced with sweet onion or shallots.

Nutrition

Find it online: https://savorymomskitchen.com/basil-zucchini-soup/