Zucchini Basil Soup Recipe

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Zucchini Basil Soup
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  1. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
  2. Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
  3. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
  4. Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 185.52 Kcal (777 kJ)
Calories from fat 126.03 Kcal
% Daily Value*
Total Fat 14g 22%
Sodium 13mg 1%
Potassium 1090.72mg 23%
Total Carbs 10g 3%
Sugars 1.22g 5%
Dietary Fiber 2.9g 12%
Protein 7.19g 14%
Vitamin C 79.7mg 133%
Iron 2.3mg 13%
Calcium 81mg 8%
Amount Per 100 g
Calories 36.43 Kcal (153 kJ)
Calories from fat 24.75 Kcal
% Daily Value*
Total Fat 2.75g 22%
Sodium 2.55mg 1%
Potassium 214.17mg 23%
Total Carbs 1.96g 3%
Sugars 0.24g 5%
Dietary Fiber 0.57g 12%
Protein 1.41g 14%
Vitamin C 15.6mg 133%
Iron 0.5mg 13%
Calcium 15.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
  • 5

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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