• Cooking Time: 25
  • Servings: 4
  • Preparation Time: 5


  • 1-2 Tbsp olive oil
  • 6 cups of chopped zucchini, not peeled (approx. 2 medium zukes)
  • 1 large onion
  • 5 cups of vegetable broth (or water)
  • 1/2 cup of basil, chiffonade
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp flour
  • Salt and pepper to taste
  • Juice of 1 lemon


  • 1. Heat oil in a pot. When hot, add the onions. Sauté until translucent. Add the chopped zucchini. Sauté for approx. 5 min.
  • 2. Add broth, bring to a boil, reduce heat to medium and simmer for 20 minutes. Add the basil and simmer for 5 more minutes.
  • 3. Mix the flour and oil in a cup. Add one cup of soup bouillon and mix until smooth. Add the flour/oil/soup mixture to the soup and stir until soup thickens.
  • 4. Remove from heat, blend, season to taste with salt and pepper. Add the juice of 1 lemon and adjust seasoning if needed. Serve warm, at room temperature or cold.
  • Note: You can drizzle a little olive oil on top of each bowl and grind some peppers (optional)


FEATURING: Zucchini, Basil and onions.

Here's a zucchini basil soup I like to make in the hot summer months as it is quite light and also good eaten lukewarm. I often make a half batch for a quick lunch. For another variation of this soup (without lemon) that got the two thumbs up (or more) from yet another one of our awesome CSA drop-off hosts, Kate, check out this recipe:

Categories: Gluten-Free  Soup  Vegan  Vegetarian 
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