This is the best vegan zucchini soup recipe. It's quick and easy and takes less than 30 minutes to make. This soup is rich and creamy and made with coconut milk, fresh zucchini, and cashews. It's also dairy-free, paleo, and Whole30 compliant.
If you love soup recipes like butternut squash and red pepper soup, vegan curried butternut squash soup and the best cherry tomato soup then you are going to love the healthy soup I am sharing with you today.
Table of Contents
Why you will love this soup:
- The taste! This soup is so rich and creamy and has the most incredible flavour.
- This dairy-free zucchini soup is quick and easy to make and takes less than 30 minutes from start to finish. It's also made in one pot so the clean up is really simple.
- Besides being vegan, this healthy zucchini soup is made without cream and is gluten-free, dairy-free, vegetarian, Whole30, low carb, keto, and paleo.
If you love zucchini recipes you will also love easy courgette salad and veggie pesto pasta salad.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to Recipe
- Produce: fresh zucchini, onion and garlic. You can use any type of onion that you like including white onion, yellow onion, or sweet onion. If you prefer a stronger garlic flavour you can add an extra 1-2 cloves.
- Raw cashews: when blended with the other ingredients they help give this soup the most rich and creamy texture. Be sure to use raw cashews and not roasted cashews.
- Liquids: full fat coconut milk and vegetable broth or vegetable stock.
- Seasonings and spices: sea salt, ground black pepper, dried basil, and dried thyme all combine perfectly to give this vegan zucchini soup the best taste.
- Coconut oil or avocado oil: either of these fats can be used to sauté the onion and garlic.
Recipe variations and add ins:
- Instead of coconut milk you could use cashew milk or almond milk. Just be sure they are unsweetened.
- The cashews help give this soup an extra creamy, silky texture but if you prefer to leave them out simply double the amount of coconut milk instead (use 1 cup instead of 1/2 cup).
- If you aren't vegan you could use bone broth or chicken broth instead of vegetable broth to make this soup.
How to make vegan zucchini soup:
- Step 1: In a large pot over low heat, melt the oil and add the onion and garlic and cook for a few minutes until the onion is translucent.
- Step 2: Add the chopped zucchini to the pot and continue cooking over low heat, stirring frequently, until the zucchini softens (~7-10 minutes).
- Step 3: Add the vegetable broth, spices, coconut milk, and cashews to the pot and simmer for another 15 minutes.
- Step 4: Turn off the heat and then using your immersion blender, blend the soup until it's smooth. Let the soup cool for a few minutes, then serve and enjoy!
Top tips:
- If you don't have an immersion blender you can put the soup into a Vitamix or other high speed blender and blend it in there.
- Serving ideas: I love pairing this soup with grain free cornbread muffins, or eating it as a side dish with salads, sandwiches or burgers.
- Storage: store this vegan zucchini soup in the fridge in an airtight container for up to 7 days. This soup also freezes really well for up to 3 months.
Vegan zucchini soup FAQs:
Do you have to soak the raw cashews before adding them to the soup?
Soaking the cashews before adding them to the soup is not necessary because you will be simmering the cashews with the liquids for 15 minutes which will naturally soak and soften the cashews.
What if I don't have an immersion blender?
No problem! Simply transfer the soup to a blender and blend it there instead. Just be careful when transferring the soup as it will be hot!
Is this zucchini soup vegetarian?
Yes!
Is this zucchini soup paleo?
Yep!
Are courgettes and zucchini the same thing?
Yes! These names are interchangeable so I could have easily called this soup vegan courgette soup instead.
Other vegan recipes you will love:
Recipe
Vegan Zucchini Soup
This is the best vegan zucchini soup. It's so easy to make and turns out so creamy and delicious.
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Servings: 6
Calories: 192kcal
Ingredients
- 1 small white onion
- 2 cloves garlic
- 3 tablespoon coconut oil or avocado oil
- 1.5 lbs cut zucchini (6-7 cups)
- 1 teaspoon salt (or more to taste)
- 1 teaspoon dried basil (or more to taste)
- 1/2 teaspoon ground black pepper (or more to taste)
- 1/2 teaspoon dried thyme (or more to taste)
- 3 cups vegetable broth
- 1/2 cup coconut milk
- 1/2 cup raw cashews
Instructions
- In a large pot over low heat, melt the oil and add the onion and garlic and cook for a few minutes until the onion is translucent.
- Add the zucchini and continue cooking over low heat, stirring frequently, until the zucchini softens (~7-10 minutes).
- Add the vegetable broth, spices, coconut milk and cashews to the pot and simmer for 15 minutes.
- Turn off the heat and then using your immersion blender, blend the soup until smooth. Then enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size.
- If you don't have an immersion blender you can transfer this soup to a blender and blend it in there instead.
Nutrition
Calories: 192kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 871mg | Potassium: 446mg | Fiber: 2g | Sugar: 5g | Vitamin A: 483IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 2mg
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Amanda
Yummy soup! It has a nice flavour.
Erin Carter
I'm so glad you like it!