This is the best vegan zucchini soup recipe. It's quick and easy to make and takes less than 30 minutes to cook. 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 recipe:
- 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.
- Besides being vegan, this healthy zucchini soup is also gluten-free, dairy-free, vegetarian, Whole30, low carb, keto, plant based, and paleo. It's also made without cream.
- This vegan zucchini soup is made in just one pot so the clean up is so simple.
- It stores well and freezes well so it's perfect for meal prep.
If you love zucchini recipes you will also love easy courgette salad and veggie pesto pasta salad.
Ingredients and substitutions:
- Zucchini - I recommend using fresh zucchini (also known as courgettes) to make this healthy courgette soup.
- 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.
- Coconut milk - coconut milk and cashews combine perfectly to give this soup the most rich and creamy flavour. I recommend using full fat coconut milk for the best flavour and texture.
- Onion and garlic - these aromatics help add more flavour to this vegetable soup. 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.
- Vegetable broth or vegetable stock - to give this vegan zucchini soup even more flavour and the perfect creamy texture.
- Seasonings and spices - sea salt, ground black pepper, dried basil and dried thyme all combine perfectly to give this healthy soup the best taste.
- Coconut oil or avocado oil - either of these fats are used to help sauté the onion and garlic. You could also use olive oil.
Recipe variations and add ins:
- Instead of coconut milk you could use cashew milk or almond milk to make this creamy zucchini soup. Just be sure they are unsweetened.
- 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 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: First, in a large stock 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: Next, add the chopped zucchini to the pot and continue cooking over low heat, stirring frequently, until the zucchini softens (~7-10 minutes).
- Step 3: Now add the vegetable broth, spices, coconut milk, and cashews to the pot and simmer for another 15 minutes.
- Step 4: Lastly, 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 tip:
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.
How to serve:
This vegan zucchini soup is great eaten on its own but it also makes a great side dish for salads, sandwiches, burgers, and other main dishes. You can also add protein to it to turn it into a complete meal or top it with crushed crackers to give it a bit of crunch. You could also top it with some vegan parmesan cheese or hemp seeds!
How to store:
Store this soup in the fridge in an airtight container for up to 7 days. This zucchini soup also freezes really well for up to 3 months.
Vegan zucchini soup FAQs:
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.
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!
Yes!
Yep!
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
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.
Amanda
Yummy soup! It has a nice flavour.
Erin Carter
I'm so glad you like it!