Creamy Zucchini Soup (Vegan!)

Ingredient Notes

Please refer to the recipe card for the full list of ingredients and quantities.

To make this recipe oil-free, sauté the onion and garlic in a splash of vegetable broth or water instead. Omit the extra virgin olive oil at the end, too.

Recipe Add-Ins

• More fresh herbs: While basil and zucchini are a match made in heaven, you can add even more fresh herbs to this soup, like oregano, parsley, or thyme.
• Fresh vegetables: Turn this into a zucchini vegetable soup by adding diced summer squash, tomatoes, celery, bell peppers, peas, or spinach to the soup.
• More garlic: I find that 2 garlic cloves are all it takes to give this soup a perfect punch of flavor; however, you can add even more or swap the cloves for a head of roasted garlic for even more garlicky goodness.
• Savory flavor boosters: Stir in a spoonful of white miso or a teaspoon of vegan Worcestershire sauce for a savory boost.
• Citrus: For a fresh citrusy flavor, add a spritz of lemon or lime juice.
• Creamy things: Stir a dollop of dairy-free yogurt, a can of full-fat coconut milk, or silken tofu into the soup at the end to make it twice as creamy.
• Plant protein: Simmer a can or two of white beans with the veggies to give this soup a boost of plant protein. Or, stir crispy baked tofu, canned chickpeas, or hemp seeds in at the end.

How to Make Creamy Zucchini Soup

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

Don’t have an immersion blender? Transfer half the zucchini and basil mixture to a regular blender, blend until smooth, and pour into a large bowl. Repeat with the second half of the soup.

FAQs

Toni’s Recipe Tips

• Be careful with blending: Blending hot things in a regular standing blender, like hot soup, can be dangerous. For safety, make sure to only fill the blender halfway to allow space for the steam. 
• Try not to overheat the basil: Avoid over-blending the soup to maintain the basil’s fresh, herbal flavors.
• Don’t skip the oil drizzle! After ladling the zucchini soup into bowls, add a drizzle of extra virgin olive oil on top. This adds a restaurant-quality rich mouthfeel to each spoonful.

Serving Suggestions

Enjoy this zucchini soup as an appetizer, for a light lunch, or as a side dish with your favorite summer meals.

Serve the zucchini soup with these meals and more:

• Toppings: like croutons, pumpkin seeds, hemp seeds, basil leaves, red chili flakes, and/or fresh cracked pepper.
• Other sides: Pair with vegan roasted vegetables with thyme, easy roasted cherry tomatoes, rosemary roasted potatoes, or roasted asparagus.
• Salads: Serve it with a side salad, like my green bean salad or pear salad, for a simple, wholesome meal. 
• Main dishes: Make a hearty dinner alongside easy sweet potato lasagna or amazing avocado pesto pasta.
• Summer BBQ: with black bean and bulgur burgers, this tempeh sandwich, or a BBQ chickpea wrap for an epic summer dinner.
• Bread: Keep it simple by pairing the soup with a thick slice of crusty sourdough bread, vegan garlic bread, or vegan focaccia.

What’s better is that you can serve this soup hot or cold! When it’s just too hot to cook, treat yourself to a chilled bowl to be instantly refreshed.

Storage Instructions

Fridge: Once cooled to room temperature, transfer the soup to an airtight container and store it in the fridge for up to 4 days. 

Freezer: Zucchini soup also freezes well for up to 2 months. I like to freeze soup in individual containers, like souper cubes, to make it easier to reheat individual portions.

Reheat: Allow the leftovers to thaw in the fridge overnight before serving or reheating. Enjoy the leftover chilled soup right out of the fridge or reheat it in the microwave or in a saucepan on the stove over medium heat. If it has separated at all, quickly blend the soup to make it creamy again.