Zucchini and Basil Soup

Super easy

Prep 30m

Cook 45m

CategoryMain Dishes

Whip up a batch of this creamy, velvety zucchini soup. It’s a super easy vegetarian soup to make anytime throughout the year. The squash blossom croutons are a delightful touch, especially when they’re in season.


1/4 cup Salute Santé! Basil Grapeseed Oil
1/2 medium-sized onion
2 cloves garlic, chopped
1 quart water or vegetable Stock
2 lbs zucchini, sliced
1/4 cup chopped basil leaves
1/4 cup heavy cream or milk (optional)
1 cup Salute Santé! Grapeseed Oil
8 squash blossoms
1 egg
1/4 cup bread crumbs
1 Tbsp dried parsley
1/4 cup white flour
1/4 tsp salt



1. Heat the Salute Santé! Basil Grapeseed Oil in a sauté pan over low to medium heat.
2. Sauté the onions and garlic in the basil grapeseed oil until translucent. Be careful not to burn the garlic
3. Add 1 quart of water or vegetable stock to the pan.
4. Bring to a simmer and cook for 10 minutes.
5. Add the zucchini slices and bring to a boil.
6. Simmer for 20 minutes.
7. When the soup is cooked, remove it from the heat and let cool.
8. Transfer the soup to a blender or use a hand mixer to purée.
9. Add the fresh basil and blend.
10. After puréeing, return the soup to low heat.
11. Stir in the 1/4 cup cream (optional).
12. Allow the soup to remain on low heat, stirring occasionally, as you make the squash blossom croutons.

1. Heat Salute Santé! Grapeseed Oil in a medium skillet over high heat.
2. Combine the flour, breadcrumbs, parsley, and salt into one bowl.
3. In another bowl beat the egg and water together.
4. Place each blossom into the egg mixture and then into the breadcrumb mixture. Coat each blossom thoroughly.
5. Pan-fry in the Salute Santé! Grapeseed Oil, until golden brown.
6. Remove and place on a paper towel to drain excess oil.

Transfer the soup to serving bowls and garnish with squash blossom croutons.


  • Vegetarian
  • Gluten Free


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