Creamy Zucchini Basil Soup

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A white bowl on white plate with a gold soup spoon on the right. The bowl is filled with creamy zucchini and basil soup topped with a sprig of basil leaves

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Creamy Zucchini Basil Soup Recipe

Warm Up Your Winter with Creamy Zucchini & Basil Soup

As the chill of winter settles over Brisbane, there's nothing quite like a steaming bowl of soup to warm you from the inside out. This season, we're excited to share a special recipe that combines the fresh flavours of zucchini and basil with the creamy goodness of tofu. Say hello to our Creamy Zucchini & Basil Soup!

Why Tofu?

Tofu is the hero of this dish, bringing a velvety texture and a rich, protein-packed boost. For the best results, we recommend choosing organic, non-GMO tofu. This ensures you get the purest, healthiest product without unwanted additives.

The Perfect Winter Comfort Food

This soup is not only delicious but also incredibly nutritious. Zucchini and basil offer a fresh and vibrant taste, while the tofu adds a satisfying creaminess that makes this dish feel indulgent. It's a perfect way to enjoy the bounty of the season while keeping warm and cozy.

Get the Recipe

Ready to try this delightful soup? Download the full recipe from our website below and get cooking today. Whether you're a seasoned chef or a kitchen novice, you'll find this recipe easy to follow and even easier to enjoy.

Recipe credit: ThatCleanLife

Ingredients

  •  Organic, non-GMO tofu
  • Onions
  • Zucchini
  • Vegetable broth
  • Garlic powder
  • Fresh basil leaves

A Few Tips:

  1. Choose the Right Tofu: Look for firm or extra-firm tofu for the best texture.
  2. Fresh is Best: Fresh basil leaves give your soup the most vibrant flavour.
  3. Blend to Perfection: Use a high-speed blender to achieve a smooth, creamy consistency.

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion and cook for two
    minutes, stirring frequently. Add the garlic and continue to cook for two
    minutes. Add the zucchini and cook for two more minutes.
  2. Add the tofu and vegetable broth and bring to a boil. Add the garlic powder
    and sea salt and reduce to a simmer. Cover and cook for 10 to 15 minutes or
    until the zucchini is very tender.
  3. Add the basil and remove from the heat. Use an immersion blender to blend
    the soup until smooth. Divide evenly between bowls and garnish with basil if
    desired. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to five days. Freeze for up to three
months.
Serving Size: One serving is equal to approximately two cups.
Additional Toppings: Sauerkraut.
No Immersion Blender: Carefully pour the soup into a high-powered blender and blend until smooth. Work in batches as needed and vent for heat to escape.

Download Recipe

Stay warm this winter with a bowl of Creamy Zucchini & Basil Soup. Download now to see the full recipe and start enjoying this comforting, delicious dish today. Happy cooking!

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