Whole30 Creamy Zucchini Soup

Experience the perfect balance of comfort and health with this Whole30 Creamy Zucchini Soup—a velvety, dairy-free delight that's both nourishing and satisfying. Made with fresh zucchini, aromatic garlic and onion, and a luscious blend of Whole30-compliant chicken broth and coconut milk, this soup delivers layers of flavor in every spoonful. Nutritional yeast adds a subtly cheesy depth while fresh basil and a squeeze of lemon juice bring light, herbaceous notes. Ready in just 35 minutes, this one-pot recipe is ideal for busy weeknights or meal prep. Perfect for those adhering to Whole30 or looking for a paleo, gluten-free, or vegan-friendly option, this creamy zucchini soup is a wholesome way to warm up and refuel.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 large onion
• 3 garlic cloves
• 2 tablespoons olive oil
• 4 cups chicken broth (use Whole30-compliant)
• 1 cup full-fat coconut milk
• 0.5 cup fresh basil leaves
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice

Directions

Step 1

Start by thoroughly washing the zucchini and then chop them into thick slices.

Step 2

Peel and finely chop the onion.

Step 3

Peel the garlic cloves and mince them finely.

Step 4

In a large pot, heat the olive oil over medium heat.

Step 5

Add the chopped onion and garlic to the pot, sauté until the onion becomes translucent, about 5 minutes.

Step 6

Add the zucchini slices and continue cooking for an additional 5 minutes, stirring occasionally.

Step 7

Pour the chicken broth into the pot, increase the heat to high, and bring to a boil.

Step 8

Once boiling, reduce to a simmer, cover the pot, and let it cook for 10 minutes or until the zucchini is tender.

Step 9

Turn off the heat. Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, you can transfer the soup in batches to a blender. Be careful not to overfill the blender as the hot liquid can expand.

Step 10

Return the pureed soup to the pot, if using a blender.

Step 11

Stir in the coconut milk, chopped basil leaves, sea salt, black pepper, nutritional yeast, and lemon juice.

Step 12

Reheat the soup gently over low heat until it’s warmed through. Taste and adjust seasoning if necessary.

Step 13

Serve hot, garnished with additional basil leaves if desired.

Nutrition Facts

Serving size	(2260.2g)

Amount per serving	% Daily Value*
Calories	1289.3

Total Fat 89.9g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 12115.6mg	0%
Total Carbohydrate 105.0g	0%
Dietary Fiber 17.3g	0%
Total Sugars 72.3g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 273.6mg	0%
Iron 12.6mg	0%
Potassium 3122.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 9.2%

Carbs: 31.0%