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Vegan zucchini soup in a white bowl.
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4.84 from 25 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 423kcal


  • 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):


  • 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.


  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. 


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