Creamy Basil Zucchini Soup

This recipe should take about 45 minutes to finish. It makes four to six servings.  You can serve this soup with thick baguette slices. This creamy basil zucchini soup is a delicious and satisfying meal. It should be a hit among your family members and guests.

Servings 4
Author Susan Conley


  • 2 pounds zucchini sliced into about a quarter of an inch
  • 4 cups homemade chicken broth
  • 1 cup basil leaves washed and stemmed
  • 2 tablespoons sour cream
  • 1/4 teaspoon chili powder
  • Kosher salt
  • 1 tablespoon olive oil


  1. Add the olive oil in a saucepan placed over medium heat. Cook the onion until it becomes translucent. This should not take more than 5 minutes.
  2. Add the zucchini and cook it for 2 minutes before adding the chicken broth and the basil leaves. Lower the heat and cook it for about 20 minutes.
  3. Let the soup cool down before pureeing it in batches. Pour it through a strainer into a bowl. Use a ladle to push solid bits through the strainer.
  4. Add the sour cream and chili powder. Season with salt.
  5. Divide the soup among bowl. You can then garnish each bowl with chili powder and extra basil leaves.

Recipe Notes

Tip: You can also make things more interesting by skipping the chili powder and basil garnishing. Instead, split a roasted red bell pepper and remove its stems and seeds.  Slice one half into ribbons while place the other half in a blender. Puree it with half a cup of sour cream. Strain this into a bowl then drizzle over the soup.  Top the soup with the bell pepper ribbons.