A soothing soup.

basil zucchini soup

Basil Zucchini Soup

1 1/2 pounds zucchini, peeled
2 tablespoons extra-virgin olive oil, divided
1/2 cup chopped onions
2 cloves garlic, minced
4 cups water
1 (15-ounce) can chickpeas, rinsed & drained
1/2 tablespoon dried basil
1 teaspoon salt
Toasted sunflower and/or pumpkin seeds

Cut zucchini into 1-inch cubes, and set aside. Heat 1 tablespoon olive oil over medium heat in large saucepan. Add onions and garlic, and cook until onions are soft and translucent. Add zucchini, and stir in 1 tablespoon olive oil. Cook 3-5 minutes, stirring frequently. Pour in water, and bring to a boil. Reduce heat, and simmer 15 minutes.

Remove zucchini with a slotted spoon, and place in food processor. Process until mixture is smooth (you may have to do in two batches). Return to saucepan. Place chickpeas in food processor with 1/2 cup of the soup, and process until texture reaches desired consistency. Add chickpea mixture to saucepan. Stir in basil and salt. Simmer another 15 minutes. Serve with toasted sunflower and/or pumpkin seeds.

Yield: 6 servings (serving size = 1 cup)

Recipe Notes

  • To make this soup chunky instead of smooth, put only half the zucchini and half the chickpeas in the food processor.
  • Use oregano instead of basil.
  • Double the recipe, and freeze half for later use.

Comments

  1. I was wondering if it I need to use the food processor? Is it ok to skip that part and just have a very chunky soup? I did read the note about only doing half. Could I just not use the food processor at all? Thank you. So thankful for your website!!

    • No, you don’t have to use the food processor. You can certainly keep it chunky! Enjoy. 🙂

      • Juana McFarland says:

        Will a blender work?

        • So sorry for the delay in responding. My grandpa passed away last week, so I wasn’t on the computer much. Yes, a blender would work just fine for this recipe. If you prefer the soup a bit chunky, pulse the blender instead of letting it process. Thanks for your question!

  2. I tried a couple of the soups. I would have to say they were wonderful…

  3. Curtis Martin says:

    Your recipies have helped us survive! I must admit I grumbled when my wife wanted to try the basil zuchini soup, as it sounded kind of bland. But I tried it anyway, adding just a dusting of Garlic powder as well. I am happy to say, it was not only tolerable, but outstanding. If I didn’t know better I would think there was butter in it. Very flavorful. A regular go to (as is the taco soup). Note: I went a little heavy on the salt, so cubed up two potatoes and added to knock down the saltiness. That added nice chunkiness to the soup. Thanks for such a great site with so much variety!

    • I’m so glad you enjoyed it! You’ll have to try some of the other recipes as well. Thanks for your comments and encouragement! May the Lord bless you as you hunger for Him!

  4. Gloria Rodgers says:

    Can any of these recipes be prepared in the crock pot because I cook while I’m at work

  5. Mary Carano says:

    I am about to begin the Daniel Fast and have so enjoyed studying your recipes and look forward to beginning the fast with the Chipotle Chili!