There’s nothing quite like the cozy aroma of a simmering soup on a chilly day, and this Zucchini & Basil Slow Cooker Soup delivers all the comfort you crave. Fresh zucchini, sweet onion, and savory herbs come together in a wonderfully simple recipe that practically cooks itself.
Ingredients
- 2 pounds zucchini, sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 1 cup chopped fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream (optional, for extra richness)
Instructions
Begin by prepping your fresh ingredients. Rinse and slice the zucchini into half-moons, chop the onion, and mince the garlic. Then add the zucchini slices, onion, minced garlic, oregano, salt, and pepper into your slow cooker. Pour in the vegetable broth, stir gently, and set the slow cooker to low heat for about six hours.
When the zucchini becomes tender and the flavors have melded together, take a few minutes to carefully blend the soup. You can use an immersion blender right in the slow cooker or transfer the soup to a blender in batches—just be mindful of the steam. After blending, stir in the fresh basil. If you prefer a creamier soup, drizzle in the heavy cream and gently combine. Let it warm through for an additional 15 minutes before serving.
This soothing zucchini soup hits all the right notes for a light yet satisfying meal. It’s wonderful for those looking to add more vegetables to their diet, and you can easily skip the cream for a dairy-free option or toss in extra herbs like thyme or rosemary to suit your taste. Serve with crusty bread or a sprinkle of grated Parmesan on top, and enjoy the nourishing warmth with every spoonful.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
