Creamy Zucchini Basil Soup with Fresh Herbs and Sour Cream
A velvety summer soup that transforms abundant zucchini into a luxurious bowl of comfort. Fresh basil and mint brighten the earthy vegetables, while a touch of sour cream adds richness without overwhelming the delicate flavors. Perfect for using up garden zucchini or as an elegant starter for dinner parties. The soup develops deeper flavor when made ahead, making it ideal for meal prep or entertaining.
Ingredients
- 2 pounds zucchini, ends trimmed, split, seeds removed, diced
- ¼ cup extra virgin olive oil, good quality
- 1 cup russet potato, diced
- ⅓ cup carrot, diced
- ½ cup yellow onion, diced
- 2 teaspoons fresh garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 pinch red pepper flakes
- ¼ cup white wine
- 3 cups vegetable stock
- 1 ½ cups fresh basil leaves, packed
- 2 tablespoons fresh mint, chopped
- ½ teaspoon Worcestershire sauce
- ¼ cup sour cream, plus more for serving
Instructions
- 1
Trim zucchini ends and split lengthwise, scoop out seeds with melon baller, then dice into small pieces
- 2
Heat olive oil in Dutch oven over medium heat
- 3
Add potato, carrot and onion, stir frequently for 5 minutes to prevent sticking
- 4
Add diced zucchini, garlic, salt, pepper and red pepper flakes, cook stirring for 5 minutes
- 5
Pour in wine and stir to deglaze, cooking until evaporated
- 6
Add vegetable stock and bring to a bubble, then reduce to medium simmer for 5 minutes uncovered
- 7
Remove from heat and puree with immersion blender until smooth
- 8
Add basil, mint, Worcestershire sauce and sour cream, puree until completely smooth
- 9
Taste and adjust seasonings as needed
- 10
Serve topped with additional sour cream
Tips
Use a melon baller to easily scoop out zucchini seeds for better texture and less watery soup.
Keep stirring the potatoes frequently in the beginning to prevent them from sticking to the bottom.
Make soup a day ahead - flavors meld beautifully and it reheats perfectly on the stovetop.
Good to Know
Refrigerate up to 4 days in airtight container. Freezes well up to 3 months.
Make completely up to 2 days ahead. Reheat gently and add extra stock if needed.
Serve hot with a dollop of sour cream, crusty bread, or grilled cheese sandwich.
Common Mistakes
Don't skip removing zucchini seeds to avoid watery soup.
Stir potatoes frequently to prevent burning and sticking.
Substitutions
FAQ
Can I use frozen zucchini for this soup?
Fresh zucchini works best for texture, but thawed frozen zucchini can work - just drain excess water first and reduce cooking time slightly.
How long does this soup keep in the refrigerator?
Store covered in refrigerator for up to 4 days. The flavors actually improve after a day. Reheat gently on stovetop, adding stock if too thick.
Can I make this dairy-free?
Yes, substitute coconut cream or cashew cream for sour cream. Use same amount and add gradually to taste for desired richness.