No-Cream Creamy Basil Spinach Soup
Zucchini makes up the luscious base of this shockingly delicious, lifechanging no-cream creamy basil spinach soup. So healthy. So delicious. SO worth making!
You know how last week, I was all, like, find zucchini at all costs to make this cake and never use zucchini for another thing and blah, blah, blah? Yeah, well, forget those words ever came out of my mouth.
Because you are going to need some zucchini for this soup and I promise it’s going to be lifechanging. I swear I’m not even trying to be dramatic.
This soup is shockingly delicious.
It’s creamy with a thick, velvety texture that tastes like you are eating the most decadent soup in the universe. Except there isn’t any heavy cream (or dairy) in sight. Ready for the lifechanging part?
Zucchini makes up the luscious base of the soup. Zucchini! I know…get out! Zucchini is simmered in a garlic-leek broth and then blended to smithereens making a creamy base for the spinach and chicken (which by the way, I’ve left out the chicken completely a time or two making a great vegetarian meal).
It has left me laying awake at night wondering how I can use zucchini as a “cream” substitute elsewhere in my life.
Not only is it creamy and delicious, it manages to be one of the most healthful, loaded-with-veggie soups I’ve ever put in front of my family.
And additionally (I know, can you believe there’s more?), while I was a bit skeptical how it would be received, I mean it IS bright green for goodness’ sake, my kids ate so many helpings that there wasn’t any left when Brian got home late from work. I mean, who am I to say to my kids, “No sweetie, you need to stop eating a lifetime’s worth of spinach and zucchini now.” They were freaking out (in a good way) about the crazy green soup they were eating, positive it was giving them instant super-hero powers.
I’m pretty sure they renamed the soup “Hulk Soup.” And don’t worry, I’ve made it three times since so Brian’s been able to get his fill and flex his own muscles, too.
What To Serve With This:
I usually serve this with some homemade bread and butter. Or grilled cheese. Or saltine crackers. And some fruit. Nothing fancy but seriously, it’s amazing.
My friend, Liz is the lovey who sent the recipe to me. She and I were inseparable best friends in our youth. Like, wearing matching outfits and making up choreographed routines to Michael Jackson songs. And I’m not even going to admit how long we played with our massive amounts of Barbies and accessories.
Friends like that? Well, you totally trust the recipes they send you. And this one has landed into one of my favorite soups of all time.
Get your hands on some zucchini and make it.
One Year Ago: Succulent Grilled Pork Tenderloin
Two Years Ago: S’mores Cookie Bars
Three Years Ago: Breaded Garlic Chicken in Lemon-Butter Sauce
No-Cream Creamy Basil Spinach Soup
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
- 2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups low-sodium chicken stock
- 2 tablespoons fresh basil
- 2-3 cups fresh spinach, coarsely chopped
- 1-2 cups cooked chicken
Instructions
- In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
- Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.
Notes
Recommended Products
Recipe Source: adapted from my childhood best friend, Liz P.
I just made this. Love the creamy base with no cream! Yum. For us it was way too peppery though– will cut way back next time. And I preferred it before I put the cooked chicken in, so I think we will go vegetarian next time. But overall another healthy, yummy hit! I just wish it had turned the pretty green color in your picture. My “hulk” is quite pea green, which is going to make it a harder sell with the kids!
I just made this soup and it is delicious. I threw in some leftover quinoa I had in the fridge and I love the extra texture it provides. Thanks Mel!! You are my GO-TO site for my dinner time meal planning.
I have followed your blog for over a year now and love it. I am always referring people to your site. I grated zuchinni just yesterday, could I use that in place of chopped zuchinni? Also could I use frozen spinach or would it be better to leave it out?
This was so delicious! Thanks so much! I was wondering if this would freeze well? I made a big batch and want to freeze individual servings for my lunches. Thanks, Mel!
Missy – yes, this soup freezes well!
I have had most of the ingredients languishing in my fridge for a week while I looked for leeks – no such luck. I finally subbed a shallot and an onion because I had to make this soup! Also subbed veggie stock and nixed the chicken to make it vegan for a friend – she is going to love this! Thanks for introducing me to the ‘creamy’ powers of zucchini…I see many more creamy-without-cream soups in my future.
Delicious soup and added some fun variety to the recipe binder – yum! Thank you Mel! My family was skeptical about the green ( teenager and husband here), but ate it all gone. One thing to note – it only made about 2 1/2 servings (or bowls) of soup without the 1-2 cups chicken. Only had to feed three people so salad and bread made for a full meal. Certainly, chicken would have added more to the pot, but needs to be doubled if you have more than 3 to feed or choose to omit the chicken.
Made this and we loved it as well! I cut down the amount of pepper and still found the pepper flavor to be a bit strong, so next time I might cut in half. I never thought to use my immersion blender, though (duh!). Great suggestion, Kathy.
Thanks for another winning recipe! By the way, I took your suggestion and bought a Camp Chef Stove for canning my chicken. I love it!! You really do make me look like a rock star in the kitchen. I appreciate all of the time you spend on your blog. The next thing I’m going to attempt will be water-bath canning using your instructions. I’ve never done it, but you haven’t led me wrong yet. 🙂
I think I will puree the spinach too next time. You better believe there will be a next time. VERY delicious.
This was so good. Next time I’m going to puree the spinach, as my little one didn’t like the “leaves” in the soup. Just another great recipe.
I made this last night, and we absolutely loved it! Super easy, and so good. Thanks for a great recipe!
Soooo delicious! Though I followed the recipe exactly and got like 2.5 servings. Definitely going to double or triple it next time. Too good to not have seconds! !
Blender?? You need to get yourself an immersion blender!! It’s fabulous for jobs just like this. Thanks for the fabulous recipes!!
Made this last night. It was a little too spicy for my kids and hubby. I put in the amount of pepper called for but I think I must have really spicy pepper cause this seems to be happening a lot. The Hulk thing worked for my son but my daughter still would not eat it! 🙁 sure wish she would branch out.
I liked it and will make it again great way to use up zucchini!
Oh, I have to try this….if for no other reason than to see if my kids will eat it:-). It sounds awesome. My girls inhale kale chips so I am hoping this might have the same effect. It sounds wonderful though – I’m looking forward to it myself!
If I had to eat one thing and one thing only for the rest of my life, it would be this soup. Thank you for bringing this soup into my life. It is incredible!!
We had this soup tonight and it was yummy! I doubled it and it fed 2 adults and 4 children 7 and under. My boys just knew that their skin was going to turn green like the hulk. Next time I will triple the recipe. I served it with homemade wheat bread.
I just made this soup. It is every bit as good as you claim and even more so. I am so much of a soup person that when my husband asks me where I want to go for our anniversary, I always pick a place that has delicious soup. And the soup is my main course. This recipe is going into my “Best Soup Recipes” file. Thanks so much for sharing!
Mel, this was a 16 thumbs up meal at our house!! At first serving, I had six skeptical children and a doubtful husband thinking this might, just might, be the first time Mel had let us down. Not so!! They speedily polished off the entire triple batch, leaving nothing left over for mama’s lunch today :(.
Hi Mel- I’m such a huge fan! Thanks for always delivering for us.
Just wondering if this soup can be made earlier in the day or if its a better “served immediately” kind of thing! Any thoughts?
Kim – yes, I definitely think this could be made ahead of time!
So I really hate diet food, usually recipes have weird ingredients and frankly don’t end up tasting very good in the end. But Mel, you have posted amazing food over the last year that has helped me lose 20 pounds on weight watchers! Between the chipotle chicken skewers, and the butternut squash quinoa chicken soup, and now this, wow, it’s been amazing and made me re-look at how to do “healthy food.” I know “healthy food” isn’t your website’s goal (which is, frankly, the best part) and I would be super sad if you stopped posting recipes full of cream and butter, but if I see a recipe here that it’s good, healthy or not.
BTW, if anyone cares to know, this soup, if divided into 4 servings, is 5 points a serving. That’s a pretty rocking lunch.
I’m so glad there’s not a lot of basil in this. Just recently I’ve allowed myself to admit that I dislike basil nearly as much as I dislike cilantro. I’ll substitute flat-leaf parsley.
Soups like this have become favorites of mine over the last year or so. I have one with broccoli in my fridge now. I also eat them with bread and fruit for a simple and nourishing meal.
I’ll make this as soon as I get the ingredients.
This soup is incredible!! I used sweet onions as a substitute for the leeks and it turned out great! Thanks for another great recipe! My son wonders if you have a recipe for “Iron Man Soup!”
Thank you. I’ve never made anything from your site that I haven’t enjoyed…and this one takes the cake!
Wow!! This soup is ridiculously good!! When I first aw the recipe I thought, “That looks tasty, but can it really be as good as she says?” YES!! It really is THAT good. It took no time to whip up! Bonus! Thanks again for a great recipe!
Can’t wait to try it! Gotta get my hands on some Leeks and fresh basil & I’m all set! Thanks for such a healthy recipe 🙂
I can’t wait to try this! Even better, I think I can find all the ingredients! I just moved to China and dairy is extremely hard and expensive to come by, so a creamy soup that doesn’t require cream?! Amazing! Thanks so much! You’re saving my american self out here in the land of fatty meat and aisle and aisles of oil (not that I have anything against oil 😉 )
Made this tonight – sans spinach (thought I had in the fridge but did not). It was very yummy, but, this must be doubled! The recipe is for a very small crowd.
Count me in on the crowd who have already made this since you posted it 🙂 I ended up having to double the leeks and garlic (and I added two shallots) because…. Apparently I cant “eyeball measure” and I ended up using almost double the amount of calabaza , then needing double the amount of veggie stock (which is the reason I had to eyeball, since the kind of squash I used was different from your rec since we dnt have real zucs here)
Anyway. That was rambly, but even with all the “eyeballing” going n, I still didnt mess up the recipe, and my nonsoup eating husband really enjoyed it! And so did I . This is def a keeper, cant wait to remake it for my picky MIL 😉 It will really win her over, she loves leeks and calabazas!
I made this tonight and we all loved it. It surprised me how good it is. The fresh basil is a must. Delish.
Mel, do you think this would work in a crockpot? 5-6 hours on low?
Wow. We had this for dinner tonight and everyone enjoyed it, including the 2 & 4-year-old boys. We’ve renamed it Screaming Green Soup. This was so well liked that my husband is wondering how we might automate some sort of menu planning and have this pop up randomly throughout the year. That really is saying something, as we rarely plan meals more than two days out. Who knows, maybe this will be the recipe that inspires us to start down the path of a more organized life; it would be “life changing”.
Hey Mel, I know you love leeks but unfortunately my family refuses to eat them. Do you have any other suggestions for substitutions? Thanks!! All your recipes are delicious!
Another awesome way to use zucchini for creamy deliciousness…. In guacamole, mixed with the avocados, lime, cilantro, onions, s&p, garlic, tomatoes…. No sour cream! It’s really good. This soup looks great. Thanks again, Mel.
Have you ever frozen this soup? Does it freeze well or is it one of the better eaten fresh types? I’ve got all the ingredients and am thinking of making a batch for when it is not 100 degrees out.
I have a different zucchini soup recipe from my childhood, that is similar and I love it! http://homeschooling4boyz.wordpress.com/2013/08/31/zucchini-soup-2/
Looks wonderful, I have a VERY soft spot, lol, for soup recipes, am always on the lookout for new ones, thank you , Mel! I make a much simpler one with zucchini and dill and you are so right, creamy!
This does look awesome! Love the color!
I just love how green this soup is. And leeks – yum. I love leeks! This is totally going on my list of must-make soups for the fall.
Mine is not bright green, but I’ve got a very similar soup posted that I call “Dream” of Zucchini soup. In addition to the leeks and zucchini, I put in a medium-sized potato which all contribute to a creamy soup without any dairy involved. I’ve swapped out the zucchini for cauliflower, and it’s equally good. Looks like spinach is a great addition and I’m going to have to try it soon. Great way to get daily servings of veggies into kids!
I love how healthy this is!
Hi mel! Im not sure why I have not commented on a recipe until now but here I go! I have been following your blog for almost two years now and have made many of your recipes which have all been fantastic by the way. I am planning to make this soup on this weeks meal plan, my husband claims to not really like pureed soup so I will let you know how it goes. Just wanted to stop by and leave you a long over due comment to say thank you for posting all of these wonderful recipes.
Oh and p.s. Obviously I talk about you(your blog) more than I realize! I used to start off sentences to my husband with “you know Mel from mels kitchen cafe ….” But a few nights ago my husband inserted “yes i know Mel, you can just say Mel from now on”. Ha!
I find that even my 1 kid who doesn’t like vegetables (as much as she tries!) will go for them in a smooth and creamy soup. This looks beautiful, Mel. I wouldn’t change a thing!
xo N
I’m definitely going to give this one a try. I think the BRIGHT GREEN would be a benefit for my two giggly boys. heh
I can’t wait to try this recipe!
Hey Mel,
Could you use just onion instead of leek?
Thanks,
Natalie
Hi Natalie – I have a love affair with leeks. I can’t describe how much I adore them so I definitely encourage using them. They have a delicious mild onion flavor. Having said that, you could definitely experiment with onions…just take care that the onion flavor doesn’t overpower the soup.
Great idea Dessert For Two; I second the motion re the t-shirt with your blog header on it – hint, hint, Mel.
Would baby spinach work?
Ava – yes, baby spinach would work great.
Just made my shopping list for this soup; dinner tonight!
You’re such a genius. It’s like each recipe you post is even more amazing than the last one. This is why I love your blog! I want a t-shirt with your blog URL on it 🙂
All of that creamy deliciousness with no cream? That’s awesome! I am SO making this!