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Creamy Zucchini Soup

Bowl of creamy zucchini soup garnished with fresh basil leaves and black pepper.
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A simple and creamy zucchini soup perfect for using up garden zucchini. This 30-minute recipe is blender-friendly and freezer-friendly, making it ideal for weeknight dinners or meal-prep lunches.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups zucchini, chopped (about 2 lbs)
  • 4 cups vegetable broth
  • 1/2 cup unsweetened plant-based milk (like almond or cashew)
  • 1/4 cup fresh basil leaves
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Add chopped zucchini and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until zucchini is tender.
  4. Carefully transfer the soup to a blender (you may need to do this in batches). Add plant-based milk and basil. Blend until smooth and creamy.
  5. Return the soup to the pot. Season with salt and pepper to taste. Heat gently until warmed through.
  6. Serve hot.

Notes

  • For a richer flavor, you can add a diced potato along with the zucchini.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • Adjust the amount of plant-based milk to reach your desired creaminess.
  • Garnish with fresh basil or a swirl of plant-based cream.

Nutrition

Find it online: https://www.purecookingjoy.com/zucchini-soup-30-min-creamy-vegan/

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