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.
So delicious. Wouldn’t change a thing. I topped it with a zucchini flower and let it soak. Yumbos!!
Wonderful! Thanks so much for sharing Marty!
This is one of my favourite soups to make, especially when growing the courgettes myself and we need to use an abundance of them. Thank you 🙂
Delicious with rosemary.
Really nice! Very easy as a way to use up unused zucchini. Added a cup of frozen broccoli since I was a bit short. Used coconut milk as I didn’t have cream. Added 2 tsp lemon juice at the end to brighten up the flavour.
Your website is becoming a trusted resource for me when I need a recipe! Thank you!
Thanks so much Rochelle! 🙂
What would be the quantities for frozen sliced zucchini ( from my last summer garden) for this recipe.
Thx
Same quantity, 1kg (2.2 pounds).
I wasnt sure whether I would like this soup becaue its not one I had heard of before or tried. I was concerned that for my taste, it would be tasting to much of an under tone of coconut so I halved the coconut ceam and added half unsweetned organic cocnut milk. This was slightly thinner I would imagine, than the orginial recipe.
I have to say this soup was absolutley tasty !!!! I will try the full cream next time =) Who would have thought zuchini soup would be such a winner.
Hi Chelsie, yes it is quite a surprise how versatile zucchinis are! So glad you enjoyed the soup!
Love this fast and easy recipe. I cooked it in my Instant Pot using 1/2 zucchini and 1/2 yellow crook neck squash. So delicious – I will definitely be making this again! Thanks for the recipe!
Hi Debbie, that’s awesome! So glad it worked well in the instant pot. Thanks for sharing!
Fabulous! I was desperate to find something quick, easy and delicious with my over-abundance of zucchinis. This will now be my go-to soup. I added carrots, liquid smoke and ginger – and hot pepper flakes (because I am a bit of a spice psycho). It was amazing right out of the pot.
Awesome! Thanks Jamie!
Our neighbor gave us a huge zucchini from her garden and it was just the perfect size for this recipe. I used fresh herbs from our own garden and it turned out very good!
This was so good! I used fresh herbs since I have all three of those in my garden right now and it was fantastic. I was looking for a recipe to use up all the squash that’s been coming in the garden and this used quite a bit! I doubled the recipe, served it with homemade cornbread and my whole family enjoyed it. I have six children and even the picky 5 year old who does not like any fruits or vegetables ate this and asked for more! Thanks for a tasty recipe that we will make again and again! It was just what I was looking for.
Thanks so much Emily! 🙂
I made this soup yesterday—it’s really lovely. It reminds me of cream of broccoli soup, only lighter, a perfect summer soup. My neighbor gave me zucchini that morning, so off to a great start. I didn’t have basil or dried herbs, but used fresh thyme, rosemary, and marjoram from the garden. No vegan Parmesan on hand, but a sharp cheddar that worked very well.
My daughter is picky about flavor and texture, and she loved it! Will make this soup often. Thank you for the recipe.
Awesome, thanks so much Joanne!
This is one of my go-to recipes. After having zucchini soup in a nearby restaurant just out of curiosity – as the first question in my mind after seeing it as a Special was WHY?! I could not wait to find a good zucchini soup recipe for myself. This was even BETTER than the restaurant’s version. Try it – you will love it!!! I will add however, I think it is just wonderful without the need to add the coconut cream or milk. It is already bursting with flavor – so save yourself the calories! At least try it before adding the ccconut and decide for yourself.
Thanks Laurie! 🙂
This was so good! Instead of coconut cream, I used 1/2 cup Silk heavy cream and 1 1/2 cups of unsweetened Silk soy milk and it was so rich and delicious. I would make this again!
Awesome! Thanks Melanie!
I stumbled upon this recipe while looking for healthy meals to make for my elderly mother. She loves it and so do I. I make batches for the both of us now. It’s super tasty. I love the contrast of sweetness you get from the coconut milk (I can never seem to find coconut cream at my local markets). Sometimes I add a squeeze of lime juice and for my mom some extra veggies and nutritional yeast for added nutrition. Modified slightly, or as is, I love this recipe. Thank you so much for sharing it!
So happy to hear you and your mom enjoy the soup Marcelle! Thanks so much for sharing and the wonderful review. 🙂
Could you substitute the coconut cream/milk for soy milk instead?
Hi Camila, sure! It will change the taste a bit but will definitely still be good! 🙂