This vegan zucchini soup is ultra creamy, rich and delicious. It’s also super simple to make with easy ingredients. Ready in 30 minutes.
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.
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.
- Add sliced zucchini and toss with the 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.
- 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.
- Add salt and pepper to taste and your soup is ready to serve.
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.
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.
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.
More Vegan Zucchini Recipes
- Vegan Zucchini Fritters
- Vegan Zucchini Bread
- Vegan Zucchini Muffins
- Vegan Zucchini Brownies
- Vegan Chocolate Zucchini Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Zucchini Soup
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
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
- 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.
- Coconut cream – can be switched for canned, full fat, unsweetened coconut milk.
- 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.
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.
So glad you liked it! Thanks for sharing! 🙂
Has anybody tried to serve this cold?
Is it supposed to taste sweet?
Hi Celina, not at all. Make sure your coconut cream is from a can and unsweetened.
I was wary about this so but my goodness it is DELICIOUS! Currently making my second batch!
So glad you’re enjoying it! Thanks for the awesome review. 🙂
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!
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?
Hi Megan! Yes I’m sure shredded will work just fine, it may cook even faster though, but that’s not an issue. 🙂
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.
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).
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 🙂
That sounds wonderful! Thanks for the awesome review! 🙂
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?
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! 🙂
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!
Awesome! So glad you enjoyed it Michelle, thanks for the fabulous review! 🙂
What about using tofu instead of the coconut cream?
Hi Lee, no I don’t think that would be tasty. You could leave out the coconut cream if you prefer though. 🙂
It was creamy and tasty with regular tofu but would be better (smoother texture) with soft tofu.
Hi Lee, I wonder if your comment is accidentally on the wrong recipe because this recipe doesn’t use tofu. 🙂
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!
Oh of course sorry! I wasn’t seeing your comment in context for some reason. Thanks for reporting back! ????
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.
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. 🙂
Love the taste!!! Definitely going to make this again.
I tried it it was so delicious
Fantastic! Thanks so much for the great review. 🙂
Wow! This soup is unreal and I can’t get enough of it. Instead of the Parmesan, I put Alfalfa sprouts on top.
Just made this for dinner. My husband loved it (me, too)! Going to make this again for sure.
Awesome! Thanks so much Nadine. 🙂
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!
Awesome! Hope you love it! 🙂
I did! Everyone did, in fact! It was delicious! Thank you for the recipe! Will definitely make it again!
Yay! Thanks a million for updating us and the great review. 🙂