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This Creamy Zucchini Soup is summer comfort food in a bowl. Made in one pot with zucchini, potatoes, basil, and lemon, it’s creamy, indulgent and full of fresh and vibrant flavor. Vegan and Gluten-Free, Oil-Free Option.
This Vegan Zucchini Soup is yet another way to enjoy fresh summer zucchini. A mix of zucchini, potatoes, and aromatics are simmered in a simple vegetable broth before being blended with fresh basil and lemon juice, adding a pop of freshness to every slurp. It’s creamy, luxurious, and a simple one-pot dish. Summer comfort food just got a whole lot easier!
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Can You Make Soup with Zucchini?
Usually, when you have a bunch of fresh summer zucchini to use up, your first instinct may be to roast it for a sandwich, bake it into a loaf of bread, or toss it into a casserole. But blending it into a soup? It’s a surprisingly tasty way to enjoy this classic summer squash – and freezer friendly, too!
This Creamy Zucchini Soup is one of my new favorite (and delicious) ways to use up my extra zucchini. I make soup year-round (self-proclaimed soup girlie here 🙋♀️), so I’ve been keeping this recipe on repeat throughout summer, even on the hotter days. Yes, it’s rich and creamy, but the herbaceous basil, savory-sweet zucchini, and bright lemon flavors give me everything I want in a light summer meal.
The best part about making this creamy summer soup is just how easy it is. Just toss everything in a pot, simmer in broth, and then blend until creamy. The way the soft potatoes naturally make it creamy and luxurious is like magic! It doesn’t hurt that cleanup is a breeze, too.
What You Need for Vegan Zucchini Soup
This recipe calls mostly for fresh, seasonal ingredients, while a few pantry staples help round out the flavors:
- Zucchini: this soup is literally made with a bunch of zucchini (3 to 4, to be exact), making it a great appetizer, light lunch, or side dish to turn to when you have extras to use up. No need to peel or drain the zucchini ahead of time. It can be thrown right into the pot!
- Potatoes: this vegetable soup is creamy not because of heavy cream or coconut milk—it’s all thanks to blended yellow potatoes! Opt for Yukon Gold potatoes for the creamiest consistency.
- Broth: any low-sodium broth will work well here, like store-bought or homemade vegetable broth or vegan “chicken” broth.
- Fresh Herbs: I went with fresh basil because it pairs perfectly with zucchini. Fresh parsley, thyme, or mint will also work well.
How to Make Creamy Zucchini Soup
- Sauté the onion, garlic, and black pepper in a large Dutch oven until they’re golden and fragrant.
- Add the zucchini and potatoes to the pot. Sear the veggies until they start to brown on all sides.
- Deglaze the pot with the broth, then pour in the water and heat to a boil. Once boiling, reduce the heat to a simmer and cook until the zucchini is translucent and the potatoes are fork tender.
- Carefully transfer the soup to a blender, add the fresh basil and lemon juice, and blend until creamy and smooth.
- Serve the warm soup right away in bowls topped with croutons, parmesan, and a drizzle of olive oil.
Caitlin’s Cooking Tips
- Don’t skip the sear! I highly recommend searing the zucchini and potatoes for at least 3 minutes per side to trigger the Maillard reaction. This reaction, which essentially causes the vegetables to caramelize and brown on all sides, deepens the complexity and natural flavors in the soup.
- Be careful when blending the hot soup. I recommend blending this soup with a large, high-powered blender because it’s more efficient than an immersion blender. Do this very carefully, making sure to use a venting lid and blend in two batches. This will prevent too much heat and pressure from building inside the blender.
- Adjust the thickness. After pouring in the 2 cups of vegetable broth and scraping up the browned bits on the bottom of the pan, add 1/2 cup of water to thin the soup slightly. If the liquid isn’t quite covering the vegetables, pour in the additional 1/2 cup of water. The soup will be nice and creamy after blending, but if you’d like it to be brothier, stir in another 1/2 cup of vegetable broth.
Serving Suggestions
I typically don’t serve this soup until there are a few toppings on each bowl. Shaved vegan parmesan, crispy croutons, and a drizzle of olive oil are classic, but extra basil leaves, a dollop of vegan pesto, and toasted chopped nuts (like pine nuts or walnuts) would be just as good.
Once each bowl is dressed up, the zucchini soup is ready to be served as a light main meal. A side of crusty bread is perfect for dunking, while this Pesto Orzo Salad and these Dijon Garlic Roasted Potatoes will round out every bite.
You can also serve this soup as a summery side dish with dishes like this Spicy Tomato Basil Pasta and these Grilled Pesto Tofu Sliders.
If you’re looking for more flavorful vegetable-forward soups to try, you’ll also love this Creamy Tomato & Red Pepper Soup, this Green Pea Soup, and this Vegan Potato Leek Soup!
How to Store Zucchini Soup
Once it has cooled to room temperature, pour the leftover soup into a large airtight container or individual smaller containers. It will keep in the fridge for up to 5 days or in the freezer for up to 2 months. Allow the leftovers to thaw in the fridge overnight before reheating.
Reheat the soup for 1 to 2 minutes in the microwave or in a medium saucepan over medium heat. If the soup has thickened a little too much after chilling, stir in a splash of water or broth to loosen the consistency.
Substitutions and Variations
- Oil-Free Variation: Olive oil gives the soup extra flavor and a richer body, but if you’d rather leave it out, sauté the aromatics and vegetables in 1/4 cup of water or broth instead. Add another splash each time the pot looks dry.
- Optional Vegetable Add-Ins: Sauté diced bell peppers, eggplant, yellow summer squash, or tomatoes with the zucchini and potatoes. Feel free to also stir in a handful of chopped leafy greens (like spinach or kale) into the blended soup until they’re wilted.
- Add a Spicy Kick: Personally, I like the balance of flavors in this soup as-is, but for an extra kick, you can sauté the vegetables with 2 or 3 tablespoons of chopped Calabrian chilies or a pinch of red pepper flakes.
Recipe FAQs
No, there is no cream in this dairy-free recipe. The soup becomes magically creamy once the potatoes are blended.
I haven’t tried making it in a crockpot, but it should work well. Sauté the aromatics and sear the veggies as normal before transferring them to a slow cooker. Pour in the broth and water, place the lid on top, and slow cook on High for 3 to 4 hours or on Low for 5 to 6 hours. Blend the soup with the basil and lemon juice as normal before serving.
No, you don’t need to peel the zucchini before adding it to the soup pot. The skin is thin and tender and blends seamlessly with the other ingredients.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Creamy Zucchini Soup
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced
- 3-5 cloves garlic minced
- 3 zucchini ends trimmed, cut in half, and cut into 1/2” slices (about 1 1/2 lbs / 680 g)
- 1 cup yellow potato diced
- 2 cups low sodium broth
- 1/2-1 cup water divided
- 1/2 cup fresh basil or sub 1/2 cup parsley or 2 tablespoons mint
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Serving suggestions optional: croutons, parmesan, olive oil
Instructions
- Sauté: Add the oil to a large dutch oven or heavy bottomed pot and warm over medium high heat. Add the onion and sauté for 5 to 7 minutes, stirring occasionally, until it begins to brown on the edges. Reduce the heat to medium.
- Aromatics: Add the garlic and black pepper to the pot and saute for 1 minute, until fragrant. Then, add the zucchini and potatoes to the pot; give everything a good mix, then let the veggies sear on the bottom of the pot for 3 minutes, until beginning to brown. Mix well, then let sear for another 3 minutes.
- Simmer: Add the vegetable broth to the pan to deglaze it, using a spatula to scrape any browned bits off of the bottom of the pan. Add the water to the pot as well and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15 to 18 minutes, stirring occasionally. The soup is done when the zucchini looks translucent and the potatoes can be easily pierced with a fork.
- Blend: Carefully transfer the soup to a blender with a venting lid. Add the fresh basil and lemon juice to the soup, then blend on high for 45 to 60 seconds, until smooth. If your blender is on the smaller side you may need to blend the soup in 2 batches.
- Serve & Store: Return the soup to the pot to warm if necessary; season with salt and pepper to taste. Serve warm, topped with croutons, parmesan, and a drizzle of olive oil, or as desired. Store any leftovers in the refrigerator in an airtight container for up to 5 days, or in the freezer for up to 2 months.
I made this today and OH. MY. YUM! I thought it would too mild but the fresh basil and lemon and pepper really nail it with the zucchini!!! What a great use of zucchini!!! THANK YOU for the recipe.
You’re so welcome, Samantha!