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    Home » Appetizers

    Vegan Zucchini Soup

    Published: Jan 24, 2019 Updated: Jul 5, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Zucchini Soup

    This vegan zucchini soup is ultra creamy, rich and delicious. It’s also super simple to make with easy ingredients. Ready in 30 minutes. 

    Vegan zucchini soup in white bowls.

    So I was sceptical about this vegan zucchini soup.

    I freely admit I thought it might be weird to have a soup made out of zucchini. I was so very wrong. 

    Zucchini in a soup is a terrific idea. The resulting soup is so creamy and delicious you’ll want to make it often. 

    And you know what else is great? It’s ready in around 30 minutes from start to finish.

    It’s a super simple 9-ingredient recipe (excluding salt and pepper) requiring minimal preparation. 

    And if you love easy and delicious soups (that also happen to be green) then check out our vegan broccoli soup, vegan pea soup, vegan asparagus soup and vegan spinach soup too.

    Vegan zucchini soup topped with vegan parmesan and a sprig of fresh thyme in a white bowl.

    How To Make Vegan Zucchini Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil, chopped onions, crushed garlic, dried basil, thyme and rosemary to a pot on medium heat and sauté until the onions are softened.
    Olive oil, chopped onions, crushed garlic and spices added to pot and sautéed.
    • Add sliced zucchini and toss with the onions and spices.
    Sliced zucchini tossed up in a pot with sautéed onions and spices.
    • Add vegetable stock and coconut cream. Bring to the boil and then reduce the heat, cover the pot and simmer until the zucchinis are soft and cooked.
    Vegetable stock and coconut cream added to pot and the soup simmered until cooked.
    • Blend the soup directly in the pot with an immersion blender, or by transferring it in stages to a blender jug, blending until smooth, and then returning it all to the pot when blended.
    Blended zucchini soup in a pot.
    • Add salt and pepper to taste and your soup is ready to serve.
    Vegan zucchini soup in a pot with a soup ladle.

    Cooking Times

    I found the cooking time to be really fast, my zucchinis were soft and cooked in about 10 minutes. But when Jaye re-tested the recipe he cooked it in a different pot and it took a bit longer (15 minutes). 

    So your timing could be a little different, so just keep an eye on it and when the zucchinis are soft, it’s done.  

    Vegan zucchini soup topped with vegan parmesan and a sprig of fresh thyme in a white bowl.

    Serving Suggestions

    We have been getting some awesome vegan parmesan cheese made by a company called Violife. And a bit of this grated up over the top with a sprinkle of black pepper and a sprig of fresh thyme was divine. 

    A sprinkle of homemade vegan parmesan cheese would also be great!

    But honestly it doesn’t need any fancying up. It’s really great as is. If you like serving soup with bread, then this is also a great soup for dipping. Try our vegan soda bread or vegan beer bread if you’re in the mood for baking up a fresh loaf.

    Vegan zucchini soup in a white bowl.

    Storing and Freezing

    Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave or on the stove. It’s also freezer friendly for up to 3 months. 

    A piece of toasted bread dipping into a bowl of vegan zucchini soup.

    More Vegan Zucchini Recipes

    1. Vegan Zucchini Fritters
    2. Vegan Zucchini Bread
    3. Vegan Zucchini Muffins
    4. Vegan Zucchini Brownies
    5. Vegan Chocolate Zucchini Cake
    Vegan zucchini soup in a white bowl with a spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan zucchini soup in a white bowl.

    Vegan Zucchini Soup

    This vegan zucchini soup is ultra creamy, rich and delicious. It's also super simple to make with easy ingredients. Ready in 30 minutes.
    4.84 from 25 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 423kcal
    Author: Alison Andrews

    Ingredients

    • 1 Tablespoon Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 teaspoon Crushed Garlic
    • 1 teaspoon Dried Basil
    • 1 teaspoon Dried Thyme
    • ½ teaspoon Dried Rosemary
    • 2.2 pounds Zucchinis (1kg) Sliced
    • 3 cups Vegetable Stock (720ml)
    • 14 ounces Canned Coconut Cream (400ml) Unsweetened
    • Salt and Pepper to taste

    For Serving (Optional):

    • Vegan Parmesan Cheese
    • Ground Black Pepper
    • Fresh Thyme
    Prevent your screen from going dark

    Instructions

    • Add the olive oil, chopped onions, crushed garlic, dried basil, thyme and rosemary to a pot on medium heat and sauté until the onions are softened.
    • Add in the sliced zucchini and toss with the onions and spices.
    • Add the vegetable stock and coconut cream. Bring to the boil, reduce heat, cover the pot and simmer until the zucchinis are soft and cooked.
    • Blend up with an immersion blender if you have one or by transferring in stages to a blender jug and blending until smooth.
    • Add salt and pepper to taste.
    • Serve with vegan parmesan, ground black pepper and fresh thyme.

    Notes

    1. Zucchinis – this amount of zucchinis is 3-4 large, 5-6 medium or 9-10 small. They are also called courgettes in some parts of the world.
    2. Coconut cream – can be switched for canned, full fat, unsweetened coconut milk.
    3. Leftovers – this soup keeps very well in the fridge for 3-4 days and can be reheated in the microwave or on the stove. It’s also freezer friendly for up to 3 months. 

    Nutrition

    Serving: 1Serve | Calories: 423kcal | Carbohydrates: 20g | Protein: 7g | Fat: 39g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 731mg | Potassium: 1026mg | Fiber: 5g | Sugar: 9g | Vitamin A: 887IU | Vitamin C: 50mg | Calcium: 69mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kepherax says

      September 12, 2019 at 9:44 pm

      I made this using fresh herbs (instead of dried) and a giant 3 lb zucchini from my garden, 3x the garlic, and better than bouillon vegetable base+water versus straight vegetable stock. I also let it simmer for half an hour at least after boiling to develop the flavors. It turned out delicious! I was worried there would be a coconut after taste, but nope.

      Reply
      • Alison Andrews says

        September 13, 2019 at 9:49 am

        So glad you liked it! Thanks for sharing! 🙂

        Reply
    2. Tova Treitel says

      September 11, 2019 at 5:46 pm

      Has anybody tried to serve this cold?

      Reply
    3. Celina says

      September 11, 2019 at 3:37 am

      Is it supposed to taste sweet?

      Reply
      • Alison Andrews says

        September 11, 2019 at 9:07 am

        Hi Celina, not at all. Make sure your coconut cream is from a can and unsweetened.

        Reply
      • Whitney says

        December 18, 2019 at 10:59 pm

        I was wary about this so but my goodness it is DELICIOUS! Currently making my second batch!5 stars

        Reply
        • Alison Andrews says

          December 19, 2019 at 9:46 am

          So glad you’re enjoying it! Thanks for the awesome review. 🙂

          Reply
    4. Megan says

      September 08, 2019 at 6:21 pm

      Do you have an idea on oz of zucchini?
      I shredded and froze a few large ones and wanted to see how I could convert what I have to work for your recipe.
      Thanks!

      Reply
      • Megan says

        September 08, 2019 at 6:26 pm

        Oh now I see on the list it’s 2.2 lbs of zucchini.
        I guess the correct question now would be can I use shredded and make it work?

        Reply
        • Alison Andrews says

          September 09, 2019 at 2:46 pm

          Hi Megan! Yes I’m sure shredded will work just fine, it may cook even faster though, but that’s not an issue. 🙂

          Reply
    5. Vegan Cook says

      September 02, 2019 at 12:34 pm

      If people are leery of using coconut cream, they could use pureed, cooked white beans, to make the soup creamy & add vegan protein too! There’d also be no problems with coconut taste, but it’d have a more Earthy/savory taste instead.4 stars

      Reply
      • Vegan Cook says

        September 16, 2019 at 5:37 pm

        Or instead of coconut cream, or pureed beans, just use a little plant beverage (rice, oat, soy, hemp, etc., to whiten the broth. Then mix a little non GMO cornstarch, in the same amount of water, & whisk into a white solution. Then turn up the heat under the soup until it bubbles. Add in the cornstarch solution, until the soup thickens. For a thicker soup, add more cornstarch solution (tbs cornstarch & tbs water). For a less thick, but not watery soup, add less cornstarch solution (tsp cornstarch & tsp water).5 stars

        Reply
    6. K-LD says

      September 01, 2019 at 10:51 pm

      Hi! My garden was full of zucchinis – it was time for your soup! However, I had loads of zucchini and no coconut cream. But no matter! It was delicious – so creamy. The onion came from my garden, too. Thanks for your recipe 🙂5 stars

      Reply
      • Alison Andrews says

        September 02, 2019 at 10:10 am

        That sounds wonderful! Thanks for the awesome review! 🙂

        Reply
    7. Diana says

      August 22, 2019 at 2:23 pm

      I loved this soup but maybe I didn’t use enough zucchini? It had a strong coconut taste! Do you think if I up the amount of zucchini used that it’ll win out over the coconut cream?

      Reply
      • Alison Andrews says

        August 22, 2019 at 2:48 pm

        Hi Diana, I didn’t have this issue, I don’t know if it was the amount of zucchini you used, but if you think it may have been too little, you can definitely up it next time. You could try using a different non-dairy cream or milk if you prefer. All the best! 🙂

        Reply
    8. Michelle says

      August 16, 2019 at 12:24 pm

      Super tasty, super fast to prepare and super easy. I used coconut milk as I felt like a lighter option but can’t wait to try it with coconut cream next time! These flavours really work!5 stars

      Reply
      • Alison Andrews says

        August 16, 2019 at 3:57 pm

        Awesome! So glad you enjoyed it Michelle, thanks for the fabulous review! 🙂

        Reply
    9. Lee Weingast says

      July 15, 2019 at 10:17 pm

      What about using tofu instead of the coconut cream?

      Reply
      • Alison Andrews says

        July 16, 2019 at 10:11 am

        Hi Lee, no I don’t think that would be tasty. You could leave out the coconut cream if you prefer though. 🙂

        Reply
        • Lee Weingast says

          August 16, 2019 at 12:33 pm

          It was creamy and tasty with regular tofu but would be better (smoother texture) with soft tofu.

          Reply
          • Alison Andrews says

            August 16, 2019 at 3:57 pm

            Hi Lee, I wonder if your comment is accidentally on the wrong recipe because this recipe doesn’t use tofu. 🙂

          • Lee Weingast says

            August 16, 2019 at 4:27 pm

            I had asked about using tofu instead of coconut. You said you didn’t think it’d be tasty but I tried it and it was!4 stars

          • Alison Andrews says

            August 16, 2019 at 7:19 pm

            Oh of course sorry! I wasn’t seeing your comment in context for some reason. Thanks for reporting back! ????

    10. Meowmeow says

      July 07, 2019 at 7:37 pm

      It’s…July. Freaking JULY!!! And for some reason, I’m on a huge soup kick. Yesterday, I had broccoli soup with my sandwich, and yeah, I was sweating. I didn’t care, it was delicious, and sweat washes off!

      I had never even HEARD of zucchini soup until I was reading your blog about your weirdly yellow split pea soup and saw the link! As a lover of all things zucchini, I am most definitely trying this. It won’t be today, but it will be very, very soon – I’m thinking next weekend at the latest.

      Reply
      • Alison Andrews says

        July 09, 2019 at 11:34 am

        Haha, your comment made me chuckle! I’m all for the soups no matter the season so I hear you! Hope you’ll love the zucchini soup when you try it. 🙂

        Reply
    11. Sam says

      April 30, 2019 at 6:47 am

      Love the taste!!! Definitely going to make this again.5 stars

      Reply
    12. Chef kombo says

      April 06, 2019 at 8:30 am

      I tried it it was so delicious5 stars

      Reply
      • Alison Andrews says

        April 06, 2019 at 11:03 am

        Fantastic! Thanks so much for the great review. 🙂

        Reply
    13. Krista says

      February 10, 2019 at 4:30 pm

      Wow! This soup is unreal and I can’t get enough of it. Instead of the Parmesan, I put Alfalfa sprouts on top.

      Reply
    14. Nadine says

      January 25, 2019 at 2:03 am

      Just made this for dinner. My husband loved it (me, too)! Going to make this again for sure.5 stars

      Reply
      • Alison Andrews says

        January 25, 2019 at 9:45 am

        Awesome! Thanks so much Nadine. 🙂

        Reply
    15. Ali says

      January 24, 2019 at 4:34 pm

      I have a bunch of zucchinis in the fridge right now, waiting to be used. Your recipes always seem to arrive at the perfect time! This soup looks divine!

      Reply
      • Alison Andrews says

        January 25, 2019 at 9:38 am

        Awesome! Hope you love it! 🙂

        Reply
        • Ali says

          January 29, 2019 at 9:02 pm

          I did! Everyone did, in fact! It was delicious! Thank you for the recipe! Will definitely make it again!5 stars

          Reply
          • Alison Andrews says

            January 30, 2019 at 10:22 am

            Yay! Thanks a million for updating us and the great review. 🙂

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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