Print

Easy Creamy Vegan Zucchini Potato Soup

A close-up of a bowl of creamy, light green zucchini soup topped generously with fresh chopped herbs and black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this velvety, comforting zucchini soup using simple ingredients. This easy, one-pot recipe results in a smooth texture, perfect for a quick, healthy lunch or dinner.

Ingredients

Scale
  • 4 medium zucchini, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened plant milk (like soy or oat)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh basil, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  3. Add the chopped zucchini, chopped potatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes and zucchini are very tender.
  4. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  5. Stir in the unsweetened plant milk. Heat the soup gently over low heat until warmed through. Do not boil after adding the milk.
  6. Season the soup with salt and black pepper to your preference.
  7. Serve the creamy zucchini soup hot, garnished with fresh basil.

Notes

  • For an extra rich flavor, you can substitute 1/2 cup of the vegetable broth with vegetable bouillon paste mixed with water.
  • If you want a thicker soup, reduce the amount of vegetable broth slightly or add 1/2 cup of cooked white beans during the blending stage.
  • This recipe is naturally vegan. If you prefer a non-vegan version, you can substitute the plant milk with heavy cream at the end.

Nutrition

Find it online: https://cookingbyfelix.com/easy-creamy-zucchini-soup-recipe/