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Creamy Zucchini Basil Soup - A Family Feast

Creamy Zucchini Basil Soup

Yield: 6 servings 1x
Prep: 15 minutesCook: 45 minutesTotal: 1 hour


2 pounds zucchini (34 medium), ends trimmed, split and seeds removed then diced (see instructions below)

1/4 cup good quality extra virgin olive oil

1 cup russet potato, diced (about one small to medium Russet)

1/3 cup carrot, diced (about one small to medium carrot)

1/2 cup yellow onion, diced

2 teaspoons fresh garlic, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch red pepper flakes

1/4 cup white wine

3 cups vegetable stock

1 1/2 cups fresh basil leaves, packed

2 tablespoons fresh mint, chopped

1/2 teaspoon Worcestershire sauce

1/4 cup sour cream, plus more to serve with each portion


  1. Trim the ends of each squash and split in half from one end to the other. Use a melon baller or spoon and scoop out seeds and discard. Cut into several long strips then cut the other way into small pieces and set aside.
  2. In a medium Dutch oven or soup pot, heat all of the olive oil over medium heat and once hot, add the potato, carrot and onion and stir frequently for five minutes. The potato pieces will want to stick so keep loosening up the bottom.
  3. Add the cut-up zucchini, along with the garlic, salt, pepper and pepper flakes and cook and stir for five more minutes.
  4. Add the wine and stir to deglaze the bottom and evaporate the wine, about one minute.
  5. Add the vegetable stock and bring heat to bubbling, then lower to a medium simmer and cook uncovered for five more minutes.
  6. Remove from heat and puree with an immersion blender or a regular blender.
  7. Add all of the basil, mint, Worcestershire sauce and ¼ cup of the sour cream and puree to smooth.
  8. Taste and adjust seasonings if needed.
  9. Serve with additional sour cream over each bowl.

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© Author: Martha
Cuisine: American Method: simmer, blend