If you’re looking for a vibrant, nourishing, and incredibly flavorful soup to add to your seasonal rotation, look no further than this Zucchini Soup. It’s silky smooth, herby, a little spicy, and perfectly balanced with a pop of lime and creamy coconut milk. Whether you’re embracing summer zucchini season or just craving something fresh and comforting, this soup is a must-try.
Why You’ll Love This Zucchini Soup
- Fresh & Light – Perfect for warmer months or when you want a lighter meal.
- Creamy Without Dairy – Thanks to full-fat coconut milk, it’s 100% vegan and ultra-smooth.
- Flavorful – Lime zest, ginger, basil, and cilantro bring layers of bright, herby goodness.
- Easy to Make – Just a handful of ingredients and one pot needed!
Ingredients
- 3 medium zucchinis, chopped
- 2 tablespoons coconut oil
- 2 shallots, chopped
- 2 garlic cloves, sliced
- ½ to 1 serrano pepper, sliced (optional for heat)
- ¾ teaspoon sea salt
- 1 (13.5 oz) can full-fat coconut milk
- Zest of one lime
- 1 tablespoon grated fresh ginger
- ½ teaspoon cane sugar
- ⅓ cup fresh basil, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
- 3 tablespoons fresh lime juice
Instructions
Step 1: Sauté the aromatics
In a large pot, heat the coconut oil over medium. Add shallots, zucchini, garlic, serrano (if using), and salt. Cook for about 8 minutes, stirring occasionally, until zucchini softens.
Step 2: Simmer the base
Stir in the coconut milk, lime zest, ginger, and sugar. Bring the soup to a gentle simmer and cook for another 15 minutes to let the flavors come together.
Step 3: Blend until creamy
Carefully transfer the mixture to a blender. Add basil, cilantro, and lime juice. Blend until completely smooth. You can also use an immersion blender directly in the pot.
Step 4: Serve and enjoy
Pour the soup into bowls and garnish with extra herbs. Drizzle with a bit more coconut milk and serve warm with lime wedges.
Tips & Variations
- No blender? Use an immersion blender for a quick, fuss-free blend.
- Want it extra spicy? Add more serrano or a pinch of red pepper flakes.
- Add crunch with a handful of toasted pumpkin seeds or croutons on top.
- Make it a meal by serving with crusty sourdough or a quinoa salad on the side.
Final Thoughts
This zucchini soup is simple, elegant, and packed with flavor. It’s the kind of dish that feels good to eat—light yet satisfying, creamy without any dairy, and bursting with fresh herbs and citrus. Whether you’re serving it as a starter, lunch, or light dinner, it’s guaranteed to impress.
Have leftovers? This soup keeps beautifully in the fridge for up to 3 days and can be enjoyed warm or chilled.
Happy cooking!