This cream of zucchini soup recipe is dairy-free, easy to make, quick to prepare, and super delicious. Make this soup, store it in the fridge and eat any time you want!
Why you will love this recipe
- This recipe is gluten-free, dairy-free, vegan, and healthy.
- It's easy to assemble! You just have to add all the vegetables into a pan, add water, wait until it cooks, season, blend, and voila!
- It's a great soup for kids too! Plus, it is super nutritious.
Should zucchini be peeled for soup?
You don't necessarily need to peel zucchini for soup. The only difference if you don't remove the zucchini's skin is that, after being blended, it will have tiny bits of dark green on the soup.
Otherwise, if you peel the zucchini, you'll achieve a one-color and smooth soup and consistency.
To make this soup as smooth and creamy as possible, we suggest you peel the zucchini.
Ingredients to make this recipe
Zucchini: The star ingredient!
Broccoli: Cut into florets.
Carrots: Sliced.
Onion: Diced.
Garlic: Add three chopped garlic cloves.
Olive oil: To season and add extra flavor.
Salt: To season your soup.
How to make this recipe
This cream of zucchini soup recipe is seriously so easy to make!
First, chop your veggies and add them into a soup pot.
Add water to the pot, bring it to a boil and cook the vegetables for approximately 30 minutes.
When the vegetables are soft, turn off the heat, add salt, olive oil and blend the soup to your liking with an immersion blender.
Serve with a drizzle of coconut milk on top.
Tips for making this recipe
- Storage time: Keep this soup in the fridge for up to five days.
- Adjust your soup's consistency: You can adjust your soup's texture by changing the water amount. If you prefer a thinner and more liquidy soup, add more water. If you like a thicker consistency, add less water.
- Blend the soup: If you don't have an immersion blender to blend the soup, no worries! You can do it on a food processor or a large-sized blender. Just be sure you let it cool down a bit before blending.
More comforting recipes
If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!
Print
Cream of Zucchini Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
This cream of zucchini soup is vegan, dairy-free, easy to make, and full of veggies! Make this recipe, keep it in the fridge, and eat soup any day you want.
Ingredients
- 2 large zucchinis, peel and cut into half-moons, approximately 2lbs (1,2kg)
- 1 large broccoli, cut into florets (450g)
- 3 carrots, sliced (300g)
- 1 onion, diced (200g)
- 3 garlic cloves, minced
- 7 cups of water (1,7l)
- 2 tbsp olive oil
- 1 and ½ tsps salt
- coconut milk to drizzle on top (optional)
Instructions
- Chop your veggies and add them into a soup pot.
- Add water to the pot, bring it to a boil and cook the vegetables for approximately 30 minutes.
- When the vegetables are soft, turn off the heat, add salt, olive oil and blend the soup to your liking with an immersion blender. Serve with a drizzle of coconut milk on top.
Notes
Storage time: Keep this soup in the fridge for up to five days.
Adjust your soup's consistency: You can adjust your soup's texture by changing the water amount. If you prefer a thinner and more liquidy soup, add more water. If you like a thicker consistency, add less water.
Blend the soup: If you don't have an immersion blender to blend the soup, no worries! You can do it on a food processor or a large-sized blender. Just be sure you let it cool down a bit before blending.
Keywords: cream of zucchini soup, vegan zucchini soup recipe
Comments
No Comments