Creamy Zucchini Soup

This Creamy Zucchini Soup is a light, comforting, and flavor-packed vegan dish that’s perfect for any time of the year. Blended with tender potatoes and finished with rich coconut milk, it has a smooth and velvety texture without any dairy. Whether you’re looking for a cozy lunch or a nutritious starter, this simple soup delivers freshness in every spoonful.

Why You’ll Love This Recipe

• Naturally vegan and dairy-free

• Ultra-creamy texture without heavy cream

• Packed with vegetables and nutrients

• Simple ingredients and minimal prep

• Mild, comforting flavor—great for all ages

• Budget-friendly and easy to scale

• Freezer-friendly for batch cooking

• Gluten-free and allergy-friendly

• Light enough for summer, warm enough for winter

• Perfect base for garnishes like croutons or herbs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4–5 medium zucchinis, chopped
½ medium onion, chopped
1 medium gold potato, peeled and chopped
2 garlic cloves
1 tablespoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups vegetable broth
8 ounces canned coconut milk

Directions

1. Prepare the Vegetables:
   In a 4-quart heavy pot, add the chopped zucchini, onion, potato, and garlic.

2. Season and Simmer:
   Add oregano, salt, pepper, and vegetable broth. Stir to combine.
   Bring the mixture to a boil over high heat.

3. Cook Until Tender:
   Reduce heat to medium or medium-low. Cover and cook for 20–25 minutes, or until the vegetables are soft and easily pierced with a fork.

4. Blend the Soup:
   Use an immersion blender to puree the soup until smooth.
   Alternatively, transfer the soup to a high-speed blender in batches. Be careful when blending hot liquids—leave a vent open for steam to escape.

5. Add Coconut Milk:
   Stir in the coconut milk until well combined. Let the soup heat through for another 2–3 minutes, if needed.

6. Serve:
   Divide the soup into bowls. Garnish with croutons, fresh parsley, or a swirl of coconut milk if desired. Serve warm.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Add spice: Stir in a pinch of cayenne or red pepper flakes for heat.

• Herb swap: Try basil or thyme instead of oregano for a different flavor profile.

• Add protein: Blend in cooked white beans or top with crispy chickpeas.

• Chunky style: Blend only half the soup for more texture.

• Extra veggies: Add celery, leeks, or spinach for more greens.

• Zingy finish: Add a splash of lemon juice or apple cider vinegar before serving for brightness.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw in the fridge overnight before reheating.
Reheating: Reheat on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between each.

FAQs

Can I use another type of milk instead of coconut milk?

Yes, but full-fat coconut milk provides the best creaminess. Almond, oat, or cashew milk are lighter options.

Do I have to peel the zucchini?

No, the skin blends well and adds nutrients and color to the soup.

Can I use frozen zucchini?

Yes, just thaw and drain excess liquid before cooking.

Is this soup good cold?

It can be served chilled, especially in summer, similar to a zucchini gazpacho.

Can I use sweet potato instead of gold potato?

Yes, though it will slightly alter the flavor and color.

What blender works best?

An immersion blender is the easiest and safest for hot soup. High-speed blenders make it extra smooth.

Can I add nutritional yeast for a cheesy flavor?

Absolutely. Start with 1–2 tablespoons and adjust to taste.

Does this soup thicken as it cools?

Yes, the potato and zucchini will naturally thicken the soup as it sits.

Can I double the recipe?

Yes, just use a large enough pot and blend in batches if needed.

What should I serve with it?

Crusty bread, grilled cheese, or a simple green salad pair beautifully.

Conclusion

This Creamy Zucchini Soup is a delicious way to enjoy seasonal vegetables in a cozy, nourishing format. With a rich, creamy texture and delicate flavor, it’s a go-to recipe for vegan and non-vegan eaters alike. Whether you serve it as a starter or main, this soup is an easy and satisfying way to add more veggies to your day.