Looking for a way to use up all that extra zucchini? This super delicious vegan zucchini soup is so easy to make with just 6 ingredients! Plus, it also tastes even better after 3 days and freezes beautifully.
The Best Vegan Zucchini Soup Recipe
This yummy vegan zucchini soup recipe comes from my grandmother. And it’s been one of my go-to summer recipes for years. Here’s why I think you’re going to love it, too (whether you’re a vegan or not!).
- FRESH & FLAVORFUL: No need for cream in this mouthwatering zucchini soup! The texture is rich and creamy without the need for dairy products.
- SO SIMPLE TO MAKE: The soup is so quick and easy to make using just 6 ingredients, including salt and pepper! And you don’t need to peel the zucchini.
- MAKE-AHEAD: It tastes better after a few days in the refrigerator and freezes well. Which makes it a perfect dish for meal prepping.
Zucchini Soup Recipe Ingredients:
Here are the ingredients you’ll need to make this vegan soup recipe.
- FRESH ZUCCHINI: Although zucchini is available year-round, I love using fresh summer zucchini in this vegan zucchini soup recipe.
- EXTRA VIRGIN OLIVE OIL
- YELLOW ONION
- BROTH: I used veggie broth in this recipe. If you’re not vegan, you could also use chicken broth.
- SALT & PEPPER
- OPTIONAL TOPPINGS: Toasted almonds, fresh herbs like parsley and thyme, and/or croutons
How To Make Vegan Zucchini Soup
Here are the step-by-step instructions! As promised — this recipe is so easy!
- SAUTÉ THE ONION: Heat the olive oil in a large pot over medium-high heat. Add the onion slices and cook until the onion is soft and translucent, about 5 minutes.
- ADD ZUCCHINI: Add the sliced zucchini and 1/2 cup of broth. Cook until the zucchini is cooked through and soft, about 15 minutes over medium heat.
- BLEND: Blend the mixture using an immersion blender or a countertop blender until the soup is creamy but still a little crunchy. You don’t need to puree it (unless you want to). If you’re using a countertop blender, see my note below.
- ADD REMAINING STOCK: Slowly add the remaining stock, continue cooking until the soup is warmed through, and then season with salt and pepper to taste.
- SERVE & STORE: This soup tastes best when it’s been stored in the fridge (in an air-tight container) for at least overnight and for up to 3 days. Garnish with optional croutons, fresh herbs, toasted almonds, and/or a drizzle of olive oil.
Recipe Tips:
Here are a few things to keep in mind when making this vegan zucchini soup recipe.
- BLENDING SOUP TIP: Make sure to let the soup cool before blending if you’re using a countertop blender. Also, hold the top of the blender on tight. These steps will prevent your blender from blowing its top and spraying hot soup all over your kitchen.
- FREEZING: This soup is perfect for freezing. Let it cool completely, and then add it to an air-tight container or freezer-safe plastic bag. It will last for up to 3 months.
- GARNISH OPTIONS: I love garnishing this soup with fresh herbs and some toasted almonds (for a little crunch). Homemade croutons are also always great!
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Print
Creamy Vegan Zucchini Soup {Easy & Delicious}
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This delicious vegan zucchini soup is bursting with garden-fresh flavor! And it is super easy to make with just 6 ingredients — including salt and pepper. It’s the perfect summer soup!
Ingredients
- 2 pounds fresh unpeeled zucchini, sliced
- 4 tablespoons extra virgin olive oil
- 1 yellow onion sliced
- 3 cups vegetable broth
- Salt and pepper, to taste
- Optional toppings: fresh herbs, croutons, and/or toasted almonds
Instructions
- SAUTÉ THE ONION: Heat the olive oil in a large pot over medium-high heat. Add the onion slices and until the onion is soft and translucent, about 5 minutes.
- ADD THE ZUCCHINI: Add the sliced zucchini and 1/2 cup of broth. Cook until the zucchini is soft and cooked through, about 15 minutes on medium heat.
- BLEND: Blend the mixture using an immersion blender or a countertop blender until the soup is creamy but still a little crunchy. You don’t need to puree it (unless you want to).
- ADD REMAINING STOCK: Slowly add the remaining stock. Cook until the soup is warmed through, and then season with salt and pepper to taste.
- SERVE & STORE: This soup tastes best when it’s been stored in the fridge (in an air-tight container) at least overnight and up to 3 days. Garnish with optional croutons, fresh herbs, toasted almonds, and/or a drizzle of olive oil.
Notes
BLENDING SOUP TIP: Make sure to let the soup cool before blending if you’re using a countertop blender. Also, hold the top of the blender on tight. These steps will keep your blender from blowing its top and spraying hot soup all over your kitchen.
FREEZING: This soup is perfect for freezing. Let it cool completely, and then add it to an air-tight container or freezer-safe plastic bag. It will last for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
Nutrition
- Serving Size: 1 bowl
- Calories: 147
- Sugar: 3.2 g
- Sodium: 1004.3 mg
- Fat: 14.1 g
- Carbohydrates: 6.2 g
- Protein: 0.7 g
- Cholesterol: 0 mg