Sunday, April 19, 2015

GF/DF Creamy Zucchini Soup With Basil

This recipe for a "GF/DF Creamy Zucchini Soup" is a wonderful way to prepare summer zucchini squash.The flavors of fresh basil, chili powder, and yellow onion pair exceptionally well with zucchini. Serve this soup your favorite gluten free baguette and fresh sliced tomatoes for a simple and delicious meal.

GF/DF Creamy Zucchini Soup

Recipe: Makes about 8 servings
  • 1 tablespoon olive oil
  • large yellow onion, chopped 
  • 4 cloves garlic crushed
  • 2 pounds zucchini (about 5 small to medium, sliced 1/4 inch thick) 
  • 4 cups reduced-sodium or homemade vegetable broth
  • 1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish
  • 2 tablespoons coconut milk yogurt ( Note: I like the SO Delicious, plus more for garnish)
  • 1/4 teaspoon chili powder, plus more for garnish
  • 1/2 teaspoon salt


  1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add broth and basil leaves. Reduce heat to a simmer and cook 20 minutes.
  2. Puree the soup in batches in a blender. Pour the soup through a strainer into a bowl, using a spoon to push any solid bits through. Add 2 tablespoons of the yogurt and 1/4 teaspoon of the chili powder. Season with salt to taste.
  3. Divide soup among bowls and garnish each with some yogurt, a sprinkle of chili powder, and a few basil leaves.
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This recipe was shared at: Allergy-Free Wednesdays Gluten Free Wednesdays, 
Fat Tuesdays, Real Food Friday, Gluten Free FridaysMelt In Your Mouth Monday, Motivation MondayHearth and Soul


  1. I love the idea of zucchini and basil.. sounds like a delicious soup that will be perfect when I have tons of zucchini.

  2. Delicious soup, love to try it thanks for sharing with Hearth and soul blog hop, pinning