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Creamy zucchini soup topped with sourdough croutons and chopped fresh parsley in a white bowl with a spoon in the soup on the right.

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5 from 1 review

Vegan Zucchini Soup

Recipe by Veronika Sykorova

This Zucchini Soup is extra creamy, vegan, and so delicious! It can be ready in less than 40 minutes, and it's a great freezer meal. Make it in the summer to use up seasonal produce or in the winter when you're craving a comfort meal!

  • Total Time35 minutes
  • Yield3-4 1x
  • DietVegan

Ingredients

Units Scale
  • 1 tbsp avocado oil (or other cooking oil)
  • 1/2 cup diced yellow onion
  • 1/2 tsp fine sea salt
  • 2-3 cloves garlic, minced
  • 1/2 cup chopped celery
  • 1/2 cup diced carrots
  • 1 cup diced potatoes (double the potatoes for an extra-thick soup)
  • 1.5 lb zucchini, diced (approx. 6 cups when diced)
  • 2 tsp Italian seasoning
  • 2 dried bay leaves
  • 4 cups vegetable broth
  • 1-2 tbsp freshly squeezed lemon juice
  • 1-2 tbsp finely chopped fresh parsley (I add in a few extra leaves before blending the soup and some after)
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Add avocado oil, diced yellow onion, and sea salt to a large soup pot over medium-high heat.
  2. Cook the onion for 3-4 minutes, stirring occasionally, until glossy and a little caramelized.
  3. Add minced garlic and cook for another 30 seconds just until fragrant.
  4. Add chopped celery, carrots, and potatoes, and cook for a minute.
  5. Add diced zucchini, Italian seasoning, bay leaves, and vegetable broth.
  6. Stir and bring to a boil.
  7. Simmer the soup for 20 minutes over low-medium heat, partially covered.
  8. Take the bay leaves out and add lemon juice, and some of the parsley (I like to add a few extra leaves before blending the soup and the rest after, this is optional).
  9. Blend the soup using an immersion blender until smooth. You can also do this in a high-speed blender but be very careful, I recommend doing it in batches and always leaving the top middle part slightly open to avoid the blender exploding.
  10. Add the rest of the chopped parsley, freshly ground black pepper, more sea salt, or more lemon juice.
  11. Serve the soup on its own, with croutons, or with a dollop of vegan yogurt, sour cream, or creme fraiche. Enjoy!

Equipment

Notes

Storing: Store any leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze the soup in a freezer-safe container for up to 4-5 months.

Reheating: Reheat the soup in a small saucepan for 5-10 minutes or until it reaches a gentle simmer and it’s warmed through. If you’re heating it up from frozen, add a splash of water.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/vegan-zucchini-soup/