If you are looking for a comforting yet filling soup for summer or fall, this vegan zucchini soup has it all.
Creamy Vegan Zucchini Soup is a light, comforting, and flavorful soup made with fresh zucchini, herbs, and simple plant-based ingredients, blended into a silky-smooth texture. This easy one-pot soup is healthy, dairy-free, and perfect for a cozy lunch or dinner, offering a delicious balance of creamy richness and fresh garden flavors.
Creamy Zucchini Soup That's Vegan
Zucchini has a mild, delicate, and slightly sweet flavor that beautifully absorbs herbs, garlic, onions, and seasonings used in the recipe. When blended into soup, it creates a smooth, creamy, velvety texture without the need for heavy cream, making it naturally light yet comforting. Check out what it tastes like.
This plant-based zucchini soup is fresh, wholesome, and full of cozy flavors, making it perfect for a healthy lunch or simple weeknight dinner. Youโll love this soup for its creamy consistency, easy preparation, and nourishing ingredients that come together in one comforting bowl.
Ingredients Needed
- Zucchini - medium to large-sized zucchini, diced into pieces
- Aromatics - Onion and garlic
- Spices - Italian seasoning, chili flakes. You can also substitute Italian seasoning with dried oregano, thyme, paprika, onion powder, and garlic powder.
- Nutritional yeast (optional) - adds cheesy flavor to the soup.
- Salt to taste
- Unsweetened almond milk (for a creamier texture)
- fresh lemon juice
- For garnish - fresh cilantro leaves/ parsley/ basil leaves and a drizzle of olive oil + red pepper flakes (optional)
How to make creamy vegan zucchini soup?
Heat oil in a pot or pan. Add diced onions along with minced garlic. Sautรฉ for 2 - 3 minutes until the onion becomes translucent. Add diced zucchini to the pot and saute for another 5 minutes. Zucchini will release water. No need to add excess water to it now.
Add the seasonings along with the broth, and cook for 5 more minutes. Add unsweetened milk and simmer for 2 minutes. Turn off the heat and transfer them all to a blending jar. Add some fresh basil leaves and nutritional yeast. Blend to a fine smooth paste. Transfer to a container through a sieve for a smooth consistency.
Return the soup to low heat and simmer for 2 - 3 minutes. Stir in some coconut cream and lemon juice. Taste and adjust the seasoning as required. Serve hot with a drizzle of olive oil, a pinch of red pepper flakes, and some finely chopped parsley or basil leaves.
Extra Tips:
- Choose small to medium sized zucchini for a sweeter flavor.
- You can also add potatoes to the zucchini soup to make it creamier.
- Add mushrooms for a umami earthy flavor to the soup.
- Add nutritional yeast for a cheesy flavor to the soup.
- You can add other green veggies to the soup to make it even healthier and more vibrant.
- Add unsweetened coconut milk for a creamier texture. Otherwise, unsweetened almond milk, along with cashew cream, is a good substitute for this.
- For a curry flavor, add tomato paste to the zucchini while sauteing.
- Serve it with a spinach corn sandwich and garlic bread.
Storage:
You can store it in an airtight container for 3 - 4 days. It says good in the freezer for up to 3 months when packed properly. To reheat, thaw it overnight in the refrigerator and then heat it in a pot or pan. Add more stock or a splash of water, then let it simmer for 1-2 minutes.
Vegan Zucchini Soup
Ingredients
- 3 - 4 Medium-sized zucchini
- 1 small potato optional
- 1 medium onion
- 4 - 6 garlic cloves
- 2 tbsp oilve oil
- 2 tsp Italian seasoning
- ยฝ - ยพ tsp salt (as per taste)
- ยผ tsp crushed black pepper
- 4 cups vegetable broth
- ยผ cup unsweetened plant-based milk or coconut cream for a smooth and rich texture
- ยผ cup nutritional yeast
- 1 tbsp lemon juice
Garnish
- 2 tsp finely chopped parsley or basil leaves
- ยฝ tsp red pepper flakes for garnish
- olive oil to drizzle over in serving
Alternative spices to Italian seasoning
- ยฝ tsp onion powder
- ยฝ tsp garlic powder
- 1 tsp dried oregano
- ยฝ tsp dried thyme
- ยผ tsp paprika
- ยฝ tsp ground black pepper
Instructions
- Heat oil in a pot or pan.
- Add diced onions along with minced garlic.
- Sautรฉ for 2 - 3 minutes until the onion becomes translucent.
- Add diced zucchini to the pot and saute for another 5 minutes. Zucchini will release water. No need to add excess water to it now.
- Add the seasonings along with the broth, and cook for 5 more minutes.
- Add unsweetened milk and simmer for 2 minutes.
- Turn off the heat and transfer them all to a blending jar.
- Add some fresh basil leaves and nutritional yeast.
- Blend to a fine smooth paste.
- Transfer to a container through a sieve for a smooth consistency.
- Return the soup to low heat and simmer for 2 - 3 minutes.
- Stir in some coconut cream and lemon juice.
- Turn off heat.
- Taste and adjust the seasoning as required.
- Serve hot with a drizzle of olive oil, a pinch of red pepper flakes, and some finely chopped parsley or basil leaves.
Notes
-
- Choose small to medium sized zucchini for a sweeter flavor.
- You can also add potatoes to the zucchini soup to make it creamier.
- Add mushrooms for a umami earthy flavor to the soup.
- Add nutritional yeast for a cheesy flavor to the soup.
- You can add other green veggies to the soup to make it even healthier and more vibrant.
- Add unsweetened coconut milk for a creamier texture. Otherwise, unsweetened almond milk, along with cashew cream, is a good substitute for this.
- For a curry flavor, add tomato paste to the zucchini while sauteing.
- Serve it with a spinach corn sandwich and garlic bread.
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