Zucchini Soup - The Plant Based School (2024)

Table of Contents

• Ingredients
• Instructions
• Serving suggestions
• Storage
• More Zucchini Recipes
• More Soup Recipes
• Zucchini Soup Recipe

But why should you make this zucchini soup recipe?

Zucchini

Use green zucchini squash (courgette in the UK) to get a bright and colorful zucchini soup.

If you don’t want it green, you can use yellow zucchini squash or any other type of summer squash like globe zucchini, yellow crookneck, yellow squash, yellow zucchini, and grey zucchini.

Potato

Potato is our secret ingredient to make the zucchini soup creamy and silky without adding heavy cream, butter, or cheese.

Extra virgin olive oil

Garlic and Onion

They are key ingredients to add flavor to the soup. We fry them gently in a little extra virgin olive oil. You can replace onion with shallots or leek.

If you want even more flavor, add two chopped carrots and a celery rib.

Italian seasoning

Italian seasoning is the easiest way to add various dried herbs and aromas to this zucchini soup.

If you don’t have Italian seasoning, you can mix dried or fresh herbs such as oregano, thyme, sage, and basil.

Vegetable broth

That’s necessary to add depth of flavor to the soup. We tried making the soup with water, but it turned out a little too bland for our taste.

Store-bought reduced-sodium vegetable broth is a good choice. Of course, chicken broth works too, but we prefer vegetable broth so everyone in our family can enjoy the recipe.

Salt + Black Pepper

Warm up the olive oil in a large pot or Dutch oven. Add the chopped onion and fry for 3 minutes stirring often, then add grated garlic and fry one more minute.

Add chopped zucchini, a peeled and diced potato, vegetable broth, Italian seasoning, salt, and black pepper.

Tip: Try to cut the veggies into pieces of the same size so they cook at the same time. Don’t peel the zucchini. The peel is where color, flavor, and most nutrition are.

Cover with a lid, bring to a boil, then crack the top open and simmer for 15 to 20 minutes, until the potatoes are fork tender.

Blend with an immersion blender until creamy, silky, and smooth. Taste and adjust for salt.

Considerations: We avoid blending hot food in a plastic blender jar and prefer to use an immersion blender with a metal stick. If you use a regular blender, you might want to let the soup cool down slightly before blending it and might need to work in two batches.

Let the soup cool down for 10 minutes, then serve it not too hot nor cold as an appetizer, tasty lunch, or healthy dinner.

This zucchini soup recipe is so versatile you can serve it at room temperature and in smaller portions as an appetizer. Or you can serve it warm, in larger portions for lunch or dinner.

Here are some topping ideas:

• A drizzle of extra virgin olive oil
• A drizzle of chili oil or a pinch of red pepper flakes
• Fresh herbs such as fresh dill, basil, mint, parsley, and chives
• A squeeze of lemon juice
• Grated lemon zest
• Grated parmesan cheese or non-dairy cheese
• A dollop of plain yogurt, Greek yogurt, or non-dairy yogurt
• A dollop of sour cream or vegan sour cream
• Oven-baked croutons or air fryer croutons
• Crostini
• Drained and rinsed canned cannellini beans, sautéed on a pan for a few minutes with olive oil, salt, pepper, and chopped parsley
• Fried tofu cubes
• Crispy roasted chickpeas or air fryer chickpeas

Serve it with:

• Homemade no-knead rosemary focaccia
• Easy homemade pita bread
• Naan bread with garlic and olive oil
• Bruschetta with tomatoes (or other toppings)

Make ahead: this zucchini soup recipe is excellent to make ahead as it keeps well in the fridge for several days.

Refrigerator: keep leftovers in the fridge for up to 5 days, best if in an airtight container. Reheat only the portion you’ll eat. You can do so in a saucepan on the stovetop or a bowl in the microwave.

Freeze: let the soup cool down completely, then transfer it to a freezer-friendly container and freeze it for up to 3 months. Then, thaw it in the refrigerator or the microwave before reheating it.

Love zucchini? Take a peek at these easy zucchini recipes:

• Zucchini boats: protein-packed stuffed zucchini with lentil-walnut filling.
• Sauteed zucchini: a basic recipe for zucchini and ready in 10 mins.
• Zucchini pesto: a green condiment with bold flavor, a great addition topasta andsalads.
• Roasted zucchini:easy baked zucchini in 2 waysthat you can serve as a side dish orappetizer.
• Airfryerzucchini: the best of zucchini but with less added oil.
• Zucchini risotto: creamy, indulgent, and perfect as a Sunday night dinner.

Love soups? Here are some ideas for you:

• Tofu soup: thisAsian soup with seasonal vegetables is ready in just 20 mins.
• Eggplant soup: aromatic herbs and roasted vegetables, perfect with croutons.
• Butternut squash soup: a one-tray recipe, velvety and endlessly creamy.
• Asparagus soup: starter, side dish, and light dinner idea – perfect for spring!
• Lentil soup: packed with veggies, healthy plant-based protein, and Italian herbs.
• Tuscan soup: made with cannellini beans, kale, and cabbage, is the perfect soup for winter.