{"id":27301,"date":"2025-08-26T06:00:00","date_gmt":"2025-08-26T10:00:00","guid":{"rendered":"https:\/\/frommybowl.com\/?p=27301"},"modified":"2025-10-16T19:06:09","modified_gmt":"2025-10-16T23:06:09","slug":"creamy-zucchini-soup","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/creamy-zucchini-soup\/","title":{"rendered":"Creamy Zucchini Soup (Dairy-Free)"},"content":{"rendered":"\n

This <\/em>Creamy Zucchini Soup<\/em><\/strong> 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.<\/em><\/p>\n\n\n\n

This Vegan Zucchini Soup<\/strong> 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!<\/p>\n\n\n

Table of Contents<\/span><\/summary>
Can You Make Soup with Zucchini?<\/a><\/li>
What You Need for Vegan Zucchini Soup<\/a><\/li>
How to Make Creamy Zucchini Soup<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Zucchini Soup<\/a><\/li>
Substitutions and Variations<\/a><\/li>
Recipe FAQs<\/a><\/li>
Creamy Zucchini Soup Recipe<\/a><\/li><\/ol><\/details>\n\n\n
$\"\"$ <\/figure>\n\n\n
\n\n
Can You Make Soup with Zucchini?<\/strong><\/h2>\n\n\n\nUsually, when you have a bunch of fresh summer zucchini to use up, your first instinct may be to roast it for a sandwich<\/a>, bake it into a loaf of bread<\/a>, or toss it into a casserole<\/a>. But blending it into a soup? It’s a surprisingly tasty way to enjoy this classic summer squash – and freezer friendly, too!<\/p>\n\n\n\n
This Creamy Zucchini Soup<\/strong> 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.<\/p>\n\n\n\n
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.<\/p>\n\n<\/div><\/div>\n\n\n
What You Need for Vegan Zucchini Soup<\/strong><\/h2>\n\n\n\n
This recipe calls mostly for fresh, seasonal ingredients, while a few pantry staples help round out the flavors:<\/p>\n\n\n\n
$\"\"$ <\/figure>\n\n\n\n
\n
Zucchini<\/strong>: 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!<\/li>\n\n\n\n
Potatoes<\/strong>: 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.<\/li>\n\n\n\n
Broth<\/strong>: any low-sodium broth will work well here, like store-bought or homemade vegetable broth<\/a> or vegan “chicken” broth.<\/li>\n\n\n\n
Fresh Herbs<\/strong>: I went with fresh basil because it pairs perfectly with zucchini. Fresh parsley, thyme, or mint will also work well.<\/li>\n<\/ul>\n\n\n\n
How to Make Creamy Zucchini Soup<\/strong><\/h2>\n\n\n\n
$\"\"$ <\/figure>\n\n\n
\n\n
\n
Sauté<\/strong> the onion, garlic, and black pepper in a large Dutch oven until they’re golden and fragrant.<\/li>\n\n\n\n
Add<\/strong> the zucchini and potatoes to the pot. Sear<\/strong> the veggies until they start to brown on all sides.<\/li>\n\n\n\n
Deglaze<\/strong> the pot with the broth, then pour<\/strong> in the water and heat<\/strong> to a boil. Once boiling, reduce<\/strong> the heat to a simmer and cook<\/strong> until the zucchini is translucent and the potatoes are fork tender.<\/li>\n\n\n\n
Carefully transfer<\/strong> the soup to a blender, add<\/strong> the fresh basil and lemon juice, and blend<\/strong> until creamy and smooth.<\/li>\n\n\n\n
Serve<\/strong> the warm soup right away in bowls topped<\/strong> with croutons, parmesan, and a drizzle of olive oil.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
\n
Don’t skip the sear!<\/strong> 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.<\/li>\n\n\n\n
Be careful when blending the hot soup.<\/strong> 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.<\/li>\n\n\n\n
Adjust the thickness.<\/strong> 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.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\n
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<\/a>, and toasted chopped nuts (like pine nuts or walnuts) would be just as good.<\/p>\n\n\n\n
Once each bowl is dressed up, the zucchini soup is ready to be served as a light main meal. A side of crusty bread<\/a> is perfect for dunking, while this Pesto Orzo Salad<\/a> and these Dijon Garlic Roasted Potatoes<\/a> will round out every bite.<\/p>\n\n\n\n
You can also serve this soup as a summery side dish with dishes like this Spicy Tomato Basil Pasta<\/a> and these Grilled Pesto Tofu Sliders<\/a>.<\/p>\n\n\n\n
If you’re looking for more flavorful vegetable-forward soups to try, you’ll also love this Creamy Tomato & Red Pepper Soup<\/a>, this Green Pea Soup<\/a>, and this Vegan Potato Leek Soup<\/a>!<\/p>\n\n\n\n
$\"\"$ <\/figure>\n\n\n\n
How to Store Zucchini Soup<\/strong><\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n
Substitutions and Variations<\/h2>\n\n\n\n
\n
Oil-Free Variation<\/strong>: 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.<\/li>\n\n\n\n
Optional Vegetable Add-Ins<\/strong>: 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.<\/li>\n\n\n\n
Add a Spicy Kick<\/strong>: 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.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
$\"\"$ <\/figure>\n\n\n
\n\n
Recipe FAQs<\/h2>\n\n\n\n
Is there cream in this creamy soup?<\/strong><\/strong>
No, there is no cream in this dairy-free recipe. The soup becomes magically creamy once the potatoes are blended.<\/p> <\/div>
Can I make this soup in the slow cooker?<\/strong><\/strong>
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.<\/p> <\/div>
Does zucchini need to be peeled for soup?<\/strong><\/strong>
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.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
\n\t\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t<\/div>\n\n\n\n\n
Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
<\/div>
$\"\"$ <\/div>\n\n
\n\t
\n\t\t
Creamy Zucchini Soup<\/h2>\n\t\t