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Light Lemon Basil Zucchini Soup

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Serves 4 | Prep Time 5 | Cook Time 25

Why I Love This Recipe

FEATURING: Zucchini (and/or pattypan squash), Basil (or coriander) 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. You can also make it with pattypan squash- the soup will be slightly more yellow (like on the picture).

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:

Ingredients You'll Need

1-2 Tbsp olive oil
6 cups of chopped zucchini, not peeled (approx. 2 medium zukes- you can also use pattypan squash instead or use zucchini and pattypan)
1 large onion
5 cups of vegetable broth (or water)
1/2 cup of basil, chiffonade (or use 1 bunch fresh coriander)
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)

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