This zucchini potato soup is ultra creamy & flavorful, loaded with nutrients and also super easy and quick to prepare. Makes for a simple light dinner recipe that's amazing to enjoy on a cold evening. Also perfect to pack the leftovers for lunch the next day. Completely dairy-free & vegan and naturally gluten-free.
It is officially soup season!
This is my first soup of the fall and I think that this recipe will be hard to beat this season. Don't be fooled by the simple list of ingredients, this creamy vegetable soup is very easy, but SO flavorful!
The simple combination of Italian spices with sweet zucchini and starchy potatoes results in a smooth and delicate soup that's really satisfying, especially on a chilly night. The flavors are focused on the vegetables themselves, which I really like, with the celery and onion really boosting the overall yumminess. The simplicity of this soup also makes it super easy to modify to your taste or the inspiration of the moment!
You will love how rich and velvety the consistency is once blended, even though this creamy soup is completely vegan and dairy-free. The Yukon gold potatoes blend to ultra smooth and help thicken the consistency without needing any other addition such as cream or flour, which is great if you are looking for a gluten-free recipe.
You will feel full and satisfied after enjoying this zucchini potato soup, plus all the vegetables will provide tons of vitamins and minerals to keep your belly happy and your mind energized. Perfect healthy and warming comforting soup to enjoy on a cold night.
Hope you like this recipe and let me know how you liked it if you give it a try! ❤️
What's to love about this recipe
- Great recipe to meal-prep ahead for quick lunches
- Easy to customize with more veggies or flavoring ingredients
- Very healthy and low-calorie
- Loaded with vitamins, mineral and especially rich in iron and potassium (learn more about how potatoes are good for you here!)
- Fully dairy-free and made without cream
- Quick and straight forward steps
- Delicious fall comforting dinner recipe
Ingredient list and substitutions
This recipe is amazing just as is, but also can be used as a base to modify with what you already have or your taste. Here are the ingredients that I used:
- Potatoes: makes this soup SO creamy, but also more filling. I used Yukon gold potatoes as they are high in starches and will turn the soup very smooth and creamy after blended. Russet or Idaho potatoes are great choices too.
- Zucchini: I used 3 medium size zucchini, which was about 2 pounds. Keep the peels on! They add color, texture and also more nutrients.
- Onion: we start by browning onion in the pot, which adds SO MUCH flavor to this simple soup. I used a medium-large yellow onion.
- Celery: also adds a lot of flavor, although can be skipped if you don't have any.
- Garlic: use as much as you want for a more or less garlicky soup. I used 2 large cloves and yum 👌 it was perfect.
- Vegetable broth: I usually use a store-bought broth for convenience. I used the Hannaford vegetable broth this time, which I liked. You can also make your own veggie broth!
- Dried Italian herbs: vegan zucchini soup is actually an Italian kind of soup, which is why the flavors work beautifully combined with an Italian herb mix. But, use other kind of dried herbs if you prefer such as oregano, basil, parsley, dill or thyme.
You can add more veggies to this creamy zucchini soup as well, such as cauliflower, broccoli, switch the onion for leeks, carrots, spinach, etc. Feel free to use frozen zucchini if you have them.
For even more flavor, then try adding fresh herbs such as parsley, dill or cilantro. Fresh basil would also pair well with the Italian flavors of this soup.
How to make a zucchini potato soup
Cook the veggies
Start by peeling and dicing the potatoes. Also dice or slice the zucchini and celery. You can either crush or finely slice the garlic.
Warm up a large pot with a little oil (if using) on medium-high heat and then add the onion, celery and garlic with a good pinch of salt.
Cook for about 5 minutes stirring often until browned and make sure the garlic does not burn.
Then, add the potatoes, zucchini and dried herbs and cook for 3-5 more minutes stirring often until softened.
Add the veggie broth, stir and bring to a simmer. Turn down the heat to medium and keep simmering until the potatoes are tender, about 15-20 minutes. I usually keep uncovered while it cooks and then I will add more broth (or water) later to adjust consistency (if too much water evaporated). That way I have a good control on the final texture that I want.
Use a hand held blender and blend right into the pot until desired consistency. Taste and adjust seasoning and serve while still warm.
Watch how to make it
- Clean and chop all the veggies before starting the recipe as it will go fast!
- This recipe is perfect if you are not used to chopping veggies since you will eventually blend the soup. You can simply roughly chop the veggies without too much precision needed!
- For a smoother result, I recommend to use a regular blender by transferring the soup and working in batches (make sure it can handle heat). Using a hand held blender will ultimately keep some more texture, so it depends on what you are looking for.
- To make this soup ultra creamy and richer, add a small can of unsweetened coconut cream just before blending!
- Adjust the amount of veggie broth you use to make this soup depending on the consistency you want. I used about 4 cups, but you can start with 3 cups, cook the soup and then add more to the blender to thin out the soup as you wish. The final consistency will also depend on if you kept the cover on or off while simmering.
My favorite way to serve this soup is super warm with a drizzle of my plain coffee creamer from the brand Nutpod. I always have it around because this is what I use in my coffee, but feel free to use coconut milk instead. Or skip the cream, although it really makes the soup "pop" and adds a creaminess that we like.
Try also garnishing with chopped fresh chives or parsley and with a generous amount of freshly cracked black pepper. If I have them ready to go, I also love to add sprouts over creamy soups, it looks so pretty!
I also love adding freshly squeezed lemon juice over soups to brighten up the flavors, which would work great here.
To make this soup a full meal that's very filling, serve alongside crackers or bread, such as these whole wheat rolls or buckwheat bread. Also pairs well with mashed chickpea avocado sandwiches or balsamic tofu tortilla wraps.
Keep this soup in the fridge for 4-5 days in an air-tight container.
Yes, this soup freezes well. You can meal-prep it ahead, divide in a few single-portion containers and grab and go for lunches.
I would not use any more than what is recommended or the soup will end up being super thick. I used 1 pound of potatoes, which was about 2 medium white potatoes. If you wanted to make a larger volume of soup, then add a different veggie such as cauliflower and add more broth.
Yes! It is easy: make sure to dice the veggies smaller and all about the same size and keep going with the recipe as described. Then, simply skip on blending it!
More zucchini recipes you might like
- Vegan white lasagna with zucchini
- Zucchini and fresh herb fritters
- Vegan zucchini muffins
- Vegan green nourish bowl with zucchini noodles
- Vegan Italian dressing
- Oat, chickpea and zucchini burgers
- Hummus pasta with roasted vegetables
Try these vegan soups next time
- Broccoli almond soup
- Leek, potato and cauliflower soup
- Vegan wild rice and mushroom creamy soup
- Smoky squash, red pepper and corn soup
- Cold cucumber avocado soup
- Vegan gnocchi soup
- Carrot and celery soup
- Broccoli pea soup
- Dairy-free tomato soup
- Oyster mushroom soup
I hope you like this zucchini potato soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Zucchini Potato Soup
- 1 yellow onion - diced
- 2 stalks of celery - diced
- 2-3 cloves of garlic - crushed
- 3 medium size zucchini (about 2 pounds)
- 2 medium size Yukon gold potatoes (about 1 pound)
- 4 cups vegetable broth - or as needed for desired consistency
- 1 tsp Italian seasoning mix
- salt and ground black pepper - to taste
To serve (choose your favorite)
- chopped chives
- drizzle of plain vegan cream - I like the nut pod brand (or coconut milk)
- vegan parmesan cheese
- Warm up a large pot on medium-high heat with a little oil (if using) and then add the onion, celery and garlic with a pinch of salt. Stir often and cook for about 5 minutes or until browned.
- Then, add the potatoes, zucchini and dried Italian herbs and stir. Cook for 3-4 more minutes until the vegetables start to soften.
- Add the vegetable broth and bring to a boil.
- Turn down the heat to medium-low and keep on a simmer until the potatoes are done. I like to keep this soup uncovered while it simmers and add more broth/water at the end if needed so I have great control on final consistency.
- Blend the soup using an immersion blender to a desired consistency (or use a standard blender by transferring the soup in batches). Serve right away while still warm with chives, a drizzle of vegan cream and freshly ground black pepper.
- Keep the leftovers in an air-tight container for 3-4 days. Reheat using the microwave or the stove. Can also be frozen.
- You can customize this recipe by including more veggies such as cauliflower, leeks, broccoli, asparagus, etc. If adding more veggies, then compensate by adding more broth as well.
- I like this soup with some texture, so the immersion blender works perfectly for me. But, if you want your soup to be super smooth, then I recommend to use a regular blender (as long as it can handle the hot liquid).