Easy & Delicious Basil Zucchini Soup – Perfect Cozy Fall Recipe

Introduction

Cooking has always been about more than just ingredients and recipes; it’s where memories live and flavors tell stories. From a young age, watching a loved grandmother stir pots with patience and love sparked a lifelong passion for keeping those traditions alive. There’s something magical in recreating dishes that have been handed down through generations—each one a thread connecting past to present. Basil zucchini soup is one of those comforting gems, blending simple, fresh ingredients into a warm hug in a bowl. It’s a reminder that food can be a way to gather close, share moments, and celebrate the beauty of heritage with a twist of creativity. Print

Preparing time

10 minutes

Cooking time

15 minutes

Ingredients and measurement

⅔ cup sliced leeks (tender white and light green parts only) Extra-virgin olive oil, for drizzling 1 garlic clove, chopped 2 small zucchini, chopped plus a few strands of spiralized or julienned zucchini for garnish ¼ cup hemp seeds juice of ½ lemon, more to taste ½ tablespoon miso paste 1 cup water, more as needed for consistency ½ cup packed fresh basil sea salt and freshly ground black pepper For the garlic croutons: 2 cups cubed sourdough bread ½ garlic clove, minced Extra-virgin olive oil, for drizzling

Instructions

Cook the leeks and garlic

Slice the white and light green parts of the leek into rings. Rinse thoroughly, drain, and pat dry. Heat a drizzle of olive oil in a small skillet over medium-low heat. Toss in the leeks with a pinch of salt and let them cook slowly until they are soft and translucent—usually about 5 to 8 minutes. Take care not to rush this step because you want the leeks tender but not bitter. Stir in the chopped garlic and cook just 30 seconds more. Remove from heat.

Blend the soup base

Gather the cooked leek mixture, chopped zucchini, hemp seeds, lemon juice, miso paste, water, and a few grinds of black pepper in a blender. Blend it up until smooth and creamy. Add the fresh basil and give it one last whirl until fully mixed in. Now’s the time to taste—if it needs more brightness, squeeze in extra lemon juice, and adjust salt accordingly. Pour in a bit more water if it’s too thick for your liking.

Make the garlic croutons

Preheat the oven to 350°F and line a baking sheet with parchment. Toss the sourdough cubes with minced garlic and a drizzle of olive oil, spreading them out evenly on the sheet. Bake for about 8 minutes until crisp but watch closely so they don’t burn!

Serve

Dish the soup in bowls at room temp or lightly chilled. Garnish with those pretty spiralized or julienned zucchini strands, sprinkle over the garlic croutons, and finish with a drizzle of olive oil.

Notes

Leek washing tip

Leeks can be sandy little troublemakers, so rinse those rings well and pat dry or you’ll get grit surprise.

Consistency check

The soup thickness can vary—too thick? Just add more water. Too thin? Blend in extra zucchini or hemp seeds.

Crouton caution

Keep an eye on your croutons in the oven—they can jump from perfect to burnt faster than you expect, especially if you forget you started prepping other stuff!

Basil swap

If you don’t have fresh basil, it’s okay to skip or sub with fresh spinach or parsley; just adjust seasonings to balance the flavors.

Serving style

This soup is kinda perfect to make ahead and enjoy chilled, so it’s great for warm days or lazy lunches. And yep, those zucchini ribbons? They add that fun fresh crunch that kinda makes you feel fancy.

Cooking tips :

Preparing the leeks gently

Leeks can be a bit sandy, so rinsing thoroughly between the layers is a must—even if it feels like forever. Cooking them slowly over medium-low heat really brings out their sweetness and softens their texture without any bitterness. Don’t rush this step or you’ll end up with chewy, tough leeks that sneak bitterness in.

Blending for smoothness

When you toss everything in the blender, start with less water than you think you need. You can always add more to get the perfect consistency. That creamy texture is all about controlling the water bit by bit. Plus, blending the fresh basil in at the end keeps that green, bright flavor popping instead of going dull.

Making crispy garlic croutons

Watch those croutons carefully in the oven. They can flip from golden to burnt way faster than you expect—especially if the oven is a little uneven. Tossing the bread cubes with just enough garlic and olive oil is key, too, because too much oil can make them soggy instead of crunchy.

FAQ

Can I substitute zucchini with another vegetable?

Sure! Yellow squash or cucumber might work in a pinch, but zucchini’s mild flavor and soft texture really complement the leeks here. Just keep in mind, firmer veggies might need a bit more blending and water.

What if I don’t have miso paste?

No stress if miso’s not in your pantry! A tiny splash of soy sauce or even tahini can add some umami depth, but miso’s unique fermented flavor is tough to perfectly mimic.

How should I store leftovers?

This soup’s best fresh but can chill in an airtight container for up to 2 days in the fridge. Give it a quick stir and maybe a splash of water before serving again since it can thicken as it sits.

Can I serve the soup hot?

Absolutely, but it’s really meant to be light and refreshing—room temperature or lightly chilled works best. Heating it risks dulling those delicate fresh flavors, especially the basil.

Any tips for making the dish more kid-friendly?

Try blending the soup extra smooth and maybe skip the lemon juice at first if your kiddos aren’t fans of tang. The garlic croutons usually win them over though, so keep those coming!

Conclusion

This leek and zucchini soup is one of those recipes that feels like a cozy hug in a bowl—simple, fresh, and surprisingly satisfying. I love how the miso adds that subtle umami punch without overpowering the bright lemon and tender basil. Honestly, sometimes I get a bit lazy and skip the croutons, but those garlicky little cubes? Game changer. And if you’re like me and often end up with extra spiralized zucchini hanging around, they make the prettiest garnish while sneaking in a little crunch. The texture is silky but keeps just enough body from the hemp seeds to feel like you’re actually eating something wholesome. Whether you serve it chilled on a warm day or room temp when you want something lighter for dinner, this soup always hits the spot. I’ve definitely spilled some along the way—leeks can be a slippery little beast—but it’s worth the mess.

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