Creamy Zucchini Basil Soup with Croutons
There’s something utterly comforting about a warm bowl of soup that’s both nourishing and bursting with fresh flavors. The Creamy Zucchini Basil Soup with Croutons is exactly that—a velvety, herbaceous delight that’s perfect for any season. Combining tender zucchini, fragrant basil, and crispy croutons, this soup offers a beautiful balance of creaminess and texture, making it an ideal starter or light meal. Whether you’re a seasoned home cook or just starting out, this recipe is approachable, quick, and absolutely satisfying.
Why This Recipe Belongs in Your Rotation
If you’re looking to elevate your soup game, this Creamy Zucchini Basil Soup with Croutons is a must-try. It’s incredibly versatile, allowing the fresh zucchini and basil to shine while the cream adds richness. What’s more, it’s a fantastic way to use up garden-fresh zucchinis or whatever’s available at your local market. The addition of diced turkey bacon brings a subtle smokiness without overpowering the gentle flavors of the soup. With comforting croutons on top, each spoonful offers a delightful contrast of textures.
This recipe is also a healthier alternative to heavier cream-based soups without sacrificing any indulgence. It’s perfect for meal prep, quick weeknight dinners, or impressing guests with a stunning yet simple starter. Plus, if you’re in the mood to explore more zucchini recipes, don’t miss out on Zucchini Pizza Bites or the crunchy goodness of Crispy Parmesan Crusted Zucchini Chips.
What You’ll Need
- 4 medium zucchinis, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup diced turkey bacon
- 1 cup croutons
Equipment Breakdown
- Large pot or Dutch oven – for sautéing and simmering the soup.
- Immersion blender or regular blender – to puree the soup until silky smooth.
- Cutting board and knife – for prepping vegetables and herbs.
- Wooden spoon or spatula – for stirring.
- Measuring cups and spoons – to ensure accuracy.
- Serving bowls – for presenting your soup with croutons on top.
Directions: Creamy Zucchini Basil Soup with Croutons
Step 1: Prepare the Ingredients
Start by washing and chopping the zucchinis into medium-sized chunks. Dice the onion finely and mince the garlic cloves. Chop the fresh basil leaves and set aside. Dice the turkey bacon into small pieces.
Step 2: Cook the Turkey Bacon
Heat 1 tablespoon of olive oil in your large pot over medium heat. Add the diced turkey bacon and cook until it’s crisp and golden brown, about 5-7 minutes. Once cooked, remove the turkey bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain excess fat.
Step 3: Sauté Aromatics
In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion and sauté until translucent and soft, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Step 4: Cook the Zucchini
Add the chopped zucchinis to the pot and stir to combine with the onion and garlic. Cook for about 5 minutes until the zucchini begins to soften.
Step 5: Add Broth and Simmer
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a gentle simmer and let it cook uncovered for 15-20 minutes, or until the zucchini is completely tender.
Step 6: Blend the Soup
Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky. Return the blended soup to the pot.
Step 7: Add Cream and Basil
Stir in the heavy cream and chopped fresh basil leaves. Season generously with salt and pepper to taste. Warm the soup gently over low heat for 5 minutes, allowing the flavors to meld.
Step 8: Serve with Croutons and Turkey Bacon
Ladle the soup into serving bowls. Sprinkle the crispy turkey bacon and croutons on top for a satisfying crunch. Enjoy immediately.
Make It Your Way
- For a lighter version, substitute the heavy cream with coconut milk or cashew cream.
- Swap turkey bacon for diced smoked chicken or a vegetarian bacon alternative if preferred.
- Enhance the flavor with a squeeze of fresh lemon juice right before serving for a bright finish.
- Try adding a pinch of red pepper flakes during the sauté step for a subtle heat kick.
- Garnish with extra fresh basil leaves or a drizzle of high-quality olive oil for added depth.
Common Errors (and Fixes)
- Soup tastes bland: Make sure to season generously with salt and pepper. Fresh basil also adds brightness—don’t skip it.
- Soup is too watery: Simmer the soup uncovered longer to reduce excess liquid, or add a bit more cream to thicken.
- Chunky soup texture: Use a good blender to puree thoroughly. An immersion blender works best for easy cleanup.
- Turkey bacon not crispy: Ensure the pan is hot enough and cook until golden and crisp. Remove excess fat to maintain crunch.
Save It for Later
The Creamy Zucchini Basil Soup with Croutons keeps beautifully in the fridge for up to 3 days. Store it in an airtight container and reheat gently on the stovetop to avoid curdling the cream. If you want to save it longer, freeze the soup (without croutons) in portions for up to 3 months. Thaw overnight in the fridge before warming up. Add fresh croutons right before serving to maintain their crunch.
Ask & Learn
Can I use frozen zucchini instead of fresh?
Yes, frozen zucchini can be used, but fresh zucchini offers a brighter flavor and better texture. If using frozen, thaw and drain excess water before adding it to the soup to avoid a watery consistency.
Is it possible to make this soup vegan?
Absolutely! Replace the heavy cream with coconut cream or a plant-based cream alternative. Swap the turkey bacon for smoked tempeh or omit it entirely and add extra croutons for texture.
How can I make the croutons from scratch?
Simply cube day-old bread, toss with olive oil, salt, and your favorite herbs, then bake at 375°F (190°C) for about 10-15 minutes until golden and crispy. Homemade croutons add a lovely freshness to the soup.
What’s the best way to store leftover croutons?
Keep leftover croutons in an airtight container at room temperature. They stay crunchy for up to a week and can be refreshed by warming briefly in the oven.
Our Most-Loved Recipes
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The Takeaway
The Creamy Zucchini Basil Soup with Croutons is a wonderfully fresh and comforting dish that’s surprisingly easy to pull together. The combination of tender zucchini, fragrant basil, and rich cream creates a silky, luscious soup that’s both elegant and homey. Crispy turkey bacon and crunchy croutons add textural contrast that elevates every bite. Whether you’re looking for a light lunch, a starter for dinner, or a cozy meal on a chilly day, this soup is bound to become a favorite in your recipe collection. Don’t forget to experiment with your favorite tweaks, and enjoy the fresh, vibrant flavors that zucchini and basil bring to your table.
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Creamy Zucchini Basil Soup with Croutons
Ingredients
Equipment
Method
- Start by washing and chopping the zucchinis into medium-sized chunks. Dice the onion finely and mince the garlic cloves. Chop the fresh basil leaves and set aside. Dice the turkey bacon into small pieces.
- Heat 1 tablespoon of olive oil in your large pot over medium heat. Add the diced turkey bacon and cook until it’s crisp and golden brown, about 5-7 minutes. Once cooked, remove the turkey bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain excess fat.
- In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion and sauté until translucent and soft, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Add the chopped zucchinis to the pot and stir to combine with the onion and garlic. Cook for about 5 minutes until the zucchini begins to soften.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a gentle simmer and let it cook uncovered for 15-20 minutes, or until the zucchini is completely tender.
- Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky. Return the blended soup to the pot.
- Stir in the heavy cream and chopped fresh basil leaves. Season generously with salt and pepper to taste. Warm the soup gently over low heat for 5 minutes, allowing the flavors to meld.
- Ladle the soup into serving bowls. Sprinkle the crispy turkey bacon and croutons on top for a satisfying crunch. Enjoy immediately.
Notes
- For a lighter version, substitute heavy cream with coconut milk or cashew cream.
- Turkey bacon can be swapped with smoked chicken or vegetarian bacon alternatives.
- Make homemade croutons by baking cubed bread tossed with olive oil and herbs at 375°F for 10-15 minutes.
- Store leftover soup in an airtight container in the fridge up to 3 days or freeze without croutons for up to 3 months.
- Add a pinch of red pepper flakes during sautéing for a subtle heat kick.
