Light Zucchini-Basil Soup

Light Zucchini-Basil Soup

Capture early-summer bounty with a dairy-free, vegan, low-FODMAP soup made from green zucchini and basil with a hint of chardonnay (why not?).

By, variation of Ina Garten's zucchini basil soup

Fresh and beautifully colored, this dairy-free, vegan soup is sure to please your lunch crowd. Inspired by a green goddess bounty of zucchini at my local grocer, I turned to Ms. Garten's recipe, as her soups really are the best. Eliminating all of the dairy (Parmesan cheese, Greek yogurt) and garlic and onion, we are left with a simple soup that is still so flavorful thanks to the fresh vegetables and Vegan Vegetable Stock. The original recipe calls for chicken stock, which makes this soup heartier than I wanted. Try it with the vegetable stock; I promise the flavor will spring you into such a light mood!


  • 1 Tbsp Garlic-Infused Oil (when pinched for time, I use La Tourangelle French-infused garlic oil made with sunflower oil)
  • 1 Tbsp vegetable oil (I use grapeseed)
  • 1 ½ lbs fresh zucchini, peels on, ¾-inch dice
  • ¼ tsp ground nutmeg
  • Pinch crushed red pepper flakes
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup white wine (I use chardonnay)
  • 4 cups Vegan Vegetable Stock
  • ½ cup fresh basil, chopped
  • Several fresh basil leaves, whole, for garnish


  1. In large stock pot on stove at medium-high heat, heat oils until just glistening. Add to oils zucchini, nutmeg, red pepper flakes, salt, and black pepper. Allow zucchini to cook for several minutes or until just tender.
  2. Add to pot white wine, vegetable stock, and fresh basil. Bring to a boil and then reduce heat to simmer. Allow to simmer with lid on pot for 10 minutes. Remove from heat. Turn off burner.
  3. Using blender, immersion blender, or food mill, process soup to a puree.
  4. Serve warm with a garnish of basil leaves.


  • This soup serves 6 (about 7 cups total; I need the extra cup for spillage!). One serving is low-FODMAP, given the amount of zucchini.
  • Soup refrigerates and freezes well. Store in lidded refrigerator container for up to 3 days. Store in freezer container for up to 3 months.
  • This soup pairs well with a toasted slice of Mr. Wonderful Bread smeared with pumpkin seed butter (I use 88 Acres) and topped with sliced radishes for a satisfying, vegetarian lunch.
  • Use caution when transferring the hot soup to blender. Please, no burns in the kitchen on my watch!
  • Save the ends of the zucchini and stems of the basil for your next batch of homemade Vegan Vegetable Stock. Plop them into a ziplock freezer bag until ready to use.
  • Migraine Warning: Fermented Foods (wine).