Vegan zucchini soup that’s creamy, very easy to make and has a lot of flavor, too! Perfect for a cold day. Gluten-free, low calorie and low carb too. Only 6 ingredients needed!
Vegan zucchini soup recipes like this one makes it easy to make soup any time. Well, I subconsciously made this particular recipe for St Patrick’s Day!
You know you’ve been away from Boston for too long when you completely forget about the St Patrick’s Day holiday entirely. This year (and last year), while we’ve been traveling we’ve probably forgotten about a few holidays, not the main ones, who can forget Christmas, New Years or Thanksgiving, but some of the tier two holidays simply slip right past us.
Luckily with all the other food bloggers out there posting green themed recipes, I was reminded that it is in fact St Patrick’s time.
So for a belated St Patrick’s Day I’m sharing my creamy vegan zucchini soup. Another great soup recipe to add to my collection.
In my defense I did actually eat this yesterday on St. Patrick’s Day so subconsciously unknowingly I was in the green spirit myself.
No matter what day it is though, this soup is downright amazing. I’m all about the creamy blended soups lately, so get ready for a whole lot of them.
This is perfect for all my Northeast US readers as I hear spring is late to arrive and winter is lingering around longer than usual.
On a dark cold night, this creamy vegan zucchini soup will warm you right up.
Easy to make with only a handful of ingredients – onion, garlic, zucchini, stock and coconut milk. That’s it! And you know how much I already love squash already right? You should be able to tell from the zucchini veggie burger recipe or the pan fried patty pan squash.
Definitely one of my new favorite soup recipes.
Instead of just throwing all the ingredients into the pot with the broth, what I like to do first is sautee the veggies. When the zucchini is sauteed and lightly browned in oil it takes on a whole new dimension – a serious depth of flavor is what you can expect to find from the zucchini. This step adds only a few extra minutes to the cooking process but is well worth it for a vegan zucchini soup with maximum flavor.
To make the soup super creamy I love to add in coconut milk. If you are sensitive to the taste of coconut milk feel free to add your favorite dairy free milk of choice. I specifically love canned coconut milk because of how thick and creamy it is. Lately I’ve also been sprinkling this soup with nutritional yeast for that cheesey touch. But that is entirely optional and up to you.
This soup I have made dozens of times over the years and my mom makes it literally every single week so I know you’ll love it too! Enjoy!
If you liked this soup you’re going to love these:
- Vegan Country Squash Quinoa Soup {GF, DF}
- Creamy Parsnip Soup Vegan Recipe {GF, DF}
- Vegan Black Bean Soup {GF, DF}
- Creamy Vegan Gluten Free Broccoli Soup Recipe {GF, DF}
How to make vegan zucchini soup
Vegan Zucchini Soup is easy to make and full of flavor. Perfect for a cold day. Gluten free too. 30 min meals for the win!
- 1 tablespoon coconut oil
- 1/2 onion diced
- 3 cloves garlic minced
- 2 large zucchini (over 1 pound), quartered and thinly sliced
- 3 cups vegetable stock
- 1/2 cup coconut milk
- fresh herbs to garnish scallions
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Heat oil in a pot over medium heat and add onions and garlic. Cook for a few minutes until soft.
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Add zucchini and cook for a few minutes until softened.
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Add vegetable stock and salt to taste. Bring to a boil, reduce heat and simmer for 15-20 minutes.
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Remove from heat and in batch blend in a blender or with an immersion blender.
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Return soup to the pot and add coconut milk. Bring to a boil and remove from heat.
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Serve garnished with fresh herbs (optional)
Kate @Almond Butter Binge says
That looks delicious! I’m going to have to pin this for the summer — one of my co-workers has a huge garden and is constantly bringing in massive zucchini. Thanks for sharing!
Vicky says
Thanks! So jealous that you can get fresh zucchini from your co-workers garden in the summer! Wish I could say the same
Kinzie says
Could we use plain almond or soy milk instead of coconut milk?
Vicky says
I am sure that you could. If you’re not a fan of coconut milk, you can omit it entirely – the soup is delicious even without the coconut milk. I just like the addition of the coconut milk to make it a bit more creamy, but feel free to test it out with almond or soy milk.
jo@jocooks.com says
Hi Vicky! This soup looks so yummy looks so simple to make. I completely forgot about St. Patrick’s day myself. 🙂 Great recipe!
Vicky says
Thanks! It was even better than I had expected!
Lynda@fitnessmomwinecountry says
I am so glad I found this site…I am loving all the food here and can’t wait to keep looking..Soup is my most fave meal of all time, I can eat soup everyday of the week…this is fabulous 🙂
Vicky says
Aww thanks so much for stopping by and leaving a comment. I have been obsessed with soup lately — which is hard to understand considering it’s over 90 degrees here in Malaysia every day but I just can’t seem to get enough. Would love to hear what kind of soups you’re making : )
Eva Fackeldey says
I tried many of the soups and they are fabulous. Love the cream corn etc. making vegan zucchini today and added a can of artichoke hearts. Can’t wait
Vicky says
Creamy soups are the best! Love the idea of adding artichoke hearts too!
Kirsten says
Vicky,
I’ve got a stash of shredded zucchini in the freezer that would be perfect in this soup! That way I can enjoy my farm share squash year round–as hot soups are all I want in the winter and not what appeals when the zucchini is morphing overnight in the garden.
Thanks!
Vicky says
I never even thought about shredding and freezing zucchini – great idea : ) Hope you enjoy the soup if you make it : )
Amy G says
MMM…I’ve never had zucchini soup but it sounds good. I wonder if frozen zucchini would work okay. I have tons frozen from last summer.
Vicky says
I’m sure frozen zucchini would work – though you might want to add less broth in that case since the zucchini will probably have absorbed more moisture by being frozen. Hope this works out : )
Clotilde/Craftybegonia says
Hi Vicky! Visiting you from SITS via your Facebook page. I’m a vegan too and it’s great to connect. That soup looks and sounds absolutely delicious!
Vicky says
Thanks for stopping by! I looooved this soup so hope you try it some time!
Clotilde/Craftybegonia says
It sounds and looks totally delicious so it would be hard not to!
Tori says
I made this tonight (trying to use up zucchini from our garden so it doesn’t go to waste). Loved it! I did make quite a few tweeks, but it was delicious, all the same.
Instead of coconut milk (which I really dislike), I used vanilla unsweetened almond milk. This turned out to be a bit of a mistake (although I’ve used it in other recipes with no problem). I ended up adding more salt and pepper, 2 oz of aged white cheddar (which I realize undoes the vegan bit), and a sprinkle or two of ground thyme. These additions covered up the almond milk flavor perfectly, and gave it a little extra flavor otherwise, as well. Very good! Will definitely make again, with my additions. My version made four servings at a little less than 130 calories per serving.
Vicky says
So glad you enjoyed the recipe and thanks so much for taking the time to comment and let me know how it came out!! Love hearing about your additions to the soup and I’m sorry the almond milk wasn’t a great addition — perhaps an unflavored one would work better.
Janice says
Made this soup a few times and every time I make a few changes. This time I added organic squash soup along with the veg broth and it was awesome!!
Vicky says
So glad to hear you liked the soup and have added your own spin! I love changing recipes around and coming up with my own adapted version : ))
Eleni says
I made this last month and it was amazing. Our garden is overflowing with zucchinis and am so happy to have another delish recipe to use them in. Will be making this again tomorrow night and can’t wait!
Vicky says
So glad you enjoyed the recipe : )) Thanks for commenting !
Medha devdas says
Great recipe thank you
Vicky says
Glad to hear you enjoyed it!!
Vegan Cook says
I made it with frozen zuchinni, spinach, garlic & onion powder, and some dill, and a tsp of organic better than bullion vegetable paste, and coconut cream. I didn’t ad anymore water than what was with the frozen zuchinni.
Hint: use the least amount of water to get a good blend. You can always add more later, but it’s hard to fix watery soup.
To make it super creamy, ad one well cooked, peeled potato, at the blending stage.
It makes it super creamy and smooth, like pureed baby food.
In fact it could be baby food, if all the spices were skipped, and it was zuchinni, spinach and potato soup for baby.
Very nutritious!
Vicky says
Sounds delicious with your addition of veggies! Could be perfect baby food indeed : ))
Aubrey says
This was SOO good! Like broccoli cheese soup but healthier. I added a little extra garlic and some curry powder.
Vicky says
Yayy so glad you liked it Aubrey! Thanks for taking the time to comment and let me know : )) Love the addition of curry powder — will have to do that next time!
Karen says
Thanks for the recipe. Also great as a cold soup, delicious!
Vicky says
Never tried it as a cold soup — thanks for that idea Karen! So glad you enjoyed the recipe : )
Megan says
When you say coconut milk do you mean the stuff in a carton or the stuff that comes in a can?
Vicky says
The canned one.
Alaya London says
Should each zucchini weigh one pound? Or do you mean two 1/2 pound zucchinis?
Vicky says
I mean two 1/2 pound zucchinis. So a total of 1 pound of zucchini.
Terri says
Would this freeze well?
Vicky says
Yes I think this would freeze perfectly!
Aya says
OMG!! I just tasted this soup and it blew me away!! Its kind of delicate in flavor that I dont normally experience with my seasoning fanatic boyfriend. When eating a bowl of this I felt as if I could go back and eat the whole pot because it was super tasty! We will be making this again!!
Vicky says
So happy you enjoyed this recipe!! I also can easily eat a whole pot of this soup in one sitting : ))
Sharon says
I am going to try this today with silk cashew milk hoping it comes out good.
Vicky says
Hope you enjoyed the recipe!
Crissy says
This was an amazing soup! So light and summery but with tons of flavor. I love the simplicity, so few ingredients, I added a little dried thyme but this recipe is perfect. I will definitely make this again, thanks so much for the recipe!
Vicky says
So happy to hear that Crissy! It’s one of my favorites and I make it alllll the time!
Colleen says
I loved the flavour of your recipe! It was way too runny for me though. It was like eating water so not sure if it was just me over blending it ( just did a few seconds in my vitamix). Was trying to figure out what to add that would make it a bit thicker.
Vicky says
Thanks! To make it a bit thicker you can add more zucchini next time, less broth, or coconut cream instead of coconut milk. Hope that helps!
Sophia says
Delicious! My zucchini were particularly huge and a bit watery so i used 2 1/2 cups of half soybean milk half water for my soup rather 3 1/2 cups of liquid. Creamy and full of flavour.
Vicky says
So happy you enjoyed the recipe!
Leanne says
I’ve made this today having collected a ton of courgette from the allotment…. I will absolutely be making it again!!! Thank you for the recipe! Have you tried adding a fresh chilli…?
Vicky says
So happy to hear you enjoyed the recipe! I have not tried adding a fresh chili but sounds like a great idea!
Kathi says
Delicious! I would also use this as a sauce base for casseroles and pasta.
Vicky says
Perfect idea! WIll have to try that next time : ))