This Vegan Zucchini Soup is about to become your go-to soup recipe! This healthy soup is smooth and creamy thanks to the coconut milk and cashews. The zucchini paired with basil and thyme gives this soup an incredibly fresh flavour. It’s also unbelievably quick and easy to make. Not only is this soup recipe vegan but it’s also Paleo and Whole30 compliant.
VEGAN ZUCCHINI SOUP RECIPE
WHY YOU HAVE TO TRY THIS VEGAN ZUCCHINI SOUP:
- It’s simple! Not only will the whole family will love this recipe but it’s quick and easy to make. Ready to devour in just 30 minutes!
- Freeze it for later! Whether you’re meal prepping or just need a quick dinner after work, remove this soup from the freezer and thaw on the stove top in minutes. I love freezing it in my Souper Cubes for perfect single sized portions.
- Dietary restrictions? No problem! This Vegan Zucchini Soup is vegetarian, dairy free and gluten free. It’s also Whole30 and Paleo compliant!
- Leave the canned soup behind! This Vegan Zucchini Soup is so much healthier and flavourful.
- The creamy texture is out of this world! Cashews and coconut milk give this soup a gloriously smooth texture that you will love!
KEY INGREDIENTS AND EQUIPMENT FOR THIS VEGAN ZUCCHINI SOUP:
- A large stockpot – This is the one that I use! It’s great for making all kinds of soups and stews.
- Immersion blender – Helps to achieve a super smooth texture. It also makes for an easy clean up!
- Cooking Oil – Coconut oil and avocado oil are two great options for this recipe.
- Onion and garlic – Because most great soup recipes start with the this dynamic duo.
- Zucchini – The STAR of this show! Zucchini is one of my favorite vegetables. It’s super versatile and takes on a wonderful flavour when cooked or baked.
- Herbs and spices – Ground black pepper is a key ingredient in this recipe. You can thank the dried basil and thyme for the wonderful aroma filling your home as this soup comes to life. And of course we add salt to taste!
- Liquid – Vegetable broth and coconut milk, a beautiful combination to achieve a super luscious texture!
- Raw cashews – Cashews are a key ingredient because they help this dish achieve NEXT LEVEL creaminess!
TIPS AND VARIATIONS FOR THIS CEGAN ZUCCHINI SOUP:
- Instead of coconut milk you could use cashew milk or almond milk
- Feel free to swap the herbs in this soup to give it a different flavour
- The cashews help give this soup an extra creamy, silky flavour but if you prefer to leave them out simply double the 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
- Store this soup in the fridge in an air tight container for up to 7 days
- This soup freezes really well – I love freezing them in single sized portions using these Souper Cubes
FREQUENTLY ASKED QUESTIONS:
- 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 in the pot with vegetable broth and coconut milk for 15 minutes, this will soften the cashews up just enough!
- Can I use butternut squash or pumpkin instead of zucchini?
One great thing about pureed soups is their versatility. I make a very similar soup to this one but with pumpkin and sweet potato instead of zucchini and cashews, it is delicious! If you want to use butternut squash instead of zucchini, try this Vegan Butternut Squash Soup!
- What if I don’t have an immersion blender?
No immersion blender, no problem. You could also use a regular blender (I LOVE my Vitamix), hand mixer or food processor. I prefer to use an immersion blender because it makes clean up extra easy!
OTHER RECIPES YOU WILL LOVE:
- Pumpkin and Sweet Potato Soup
- Vegan Cream of Mushroom Soup
- Vegan Cauliflower Soup
- Vegan Shrimp
- Vegan Sun-Dried Tomato Pasta
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Vegan Zucchini Soup
Ingredients
- 1 small white onion
- 2 cloves garlic
- 3 tbsp coconut oil or avocado oil
- 1.5 lbs cut zucchini (6-7 cups)
- 1 tsp salt (or more to taste)
- 1 tsp dried basil (or more to taste)
- 1/2 tsp ground black pepper (or more to taste)
- 1/2 tsp 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)
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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
Recipe Notes
- Store this soup in the fridge in an air tight container for up to 7 days
- Feel free to swap the herbs in this soup to give it a different flavourÂ
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