Quick Recipes Soups Summer Vegetarian

Vegan Cream of Zucchini Soup

zucchini soup

More and more I find myself looking for recipes I can make quickly and in one pot or pan. I just don’t have time for anything else!

Thus, we’ve been eating lots of simple soups and sautés, which thankfully are just as delicious and nutritious as more lengthy recipes with more ingredients.

In the spirit of Earth Month, I’ve also been trying to make mostly vegetarian meals, since eating a plant-based diet is one of the best ways to reduce one’s carbon footprint in the kitchen.

This creamy zucchini soup is all of these things – simple, quick, made in one pot, and vegan. Yet it’s so flavorful, smooth and satisfying that you feel like you’re eating something rich that’s been simmering on the stove all day. What’s not to love?

zucchini soup

This recipe will get even better as we get into the summer months and zucchini is at it’s peak flavor and tenderness. Enjoy!

3.7 from 3 reviews
Vegan Cream of Zucchini Soup
Prep time
Cook time
Total time
An easy spring or summer soup that's completely plant-based and ready in a flash!
Recipe type: soup
Cuisine: vegetarian
Serves: 6 main dish servings
  • 1 small onion, cut into quarters
  • 3 cloves garlic
  • 6 medium zucchini, cut into chunks
  • 3-4 cups vegetable broth
  • 1 handful baby spinach leaves
  • 1 cup coconut milk
  • Salt & pepper to taste
  1. Place onion, garlic, zucchini and 3 cups broth in a large pot over medium heat. Bring this mixture to a boil then reduce heat to low and let simmer, partially covered, for about 25 minutes or until vegetables are very tender.
  2. Remove pot from heat, add spinach leaves and coconut milk, then blend with an immersion blender until soup is smooth and creamy. Add more broth or water if soup is too thick.
  3. Season with freshly ground black pepper and salt if desired (I didn't add any additional salt).
  4. Serve as is, or with a drizzle of olive oil or a little more coconut milk.


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  • Reply
    Liz @ The Lemon Bowl
    April 27, 2015 at 5:15 pm

    This is so gorgeous and green!!

    • Reply
      Amelia Winslow
      April 27, 2015 at 10:31 pm

      Thank you, Liz! It was so green after blending that I was actually surprised at how incredibly delicious it is, ha!

  • Reply
    December 7, 2015 at 4:13 am

    This soup is amazing, so creamy yumyum!! I added some oregano and fresh parsley too. Thanks!!

    • Reply
      Amelia Winslow
      December 7, 2015 at 8:36 am

      I’m so happy you enjoyed it! And I love the idea of adding those fresh herbs!

  • Reply
    July 22, 2016 at 9:36 am

    This is my favorite zucchini soup. Love it!

    • Reply
      Amelia Winslow
      July 22, 2016 at 2:31 pm

      I’m so glad you like it, Mary – it’s one of our summer favorites too!

  • Reply
    August 1, 2016 at 8:57 am

    What size is a medium zuchinni? How many cups of zuchinni?

    • Reply
      Amelia Winslow
      August 1, 2016 at 12:27 pm

      Hi Margot, this soup recipe is pretty flexible so the exact amount of zucchini doesn’t really matter – you can always adjust at the end by adding a little more liquid if the soup is too thick for your taste. But in general I’d say 1 medium zucchini = about 1 cup, when cut into slices. If you shred your zucchini it’ll be a little less, like 2/3 cup.

  • Reply
    March 17, 2017 at 11:27 pm

    This was literally the consistency of water – added potato and cauliflower to fix it. Not sure how anyone rated this more than 1 star – maybe flavoured water is a hit with the vegans…..

    • Reply
      Amelia Winslow
      March 21, 2017 at 9:01 pm

      Sorry you had a bad experience with this soup, Amie. I tested the recipe several times and always enjoyed it. Thanks for your feedback.

  • Reply
    June 5, 2017 at 6:29 pm

    Hi do you have the breakdown of fats, protein & carbs please?

    • Reply
      Amelia Winslow
      June 13, 2017 at 12:38 pm

      Hi Lisa, I don’t keep track of these for my recipes, simply because I’m not a big believer in counting nutrients. But this soup is veggie-packed, mostly brothy, and definitely counts as nutriitous in my opinion!

  • Reply
    Mr. Krispy
    August 26, 2017 at 7:09 pm

    Have you tried this using Almond Milk rather than coconut milk? Are you relying on the coconut milk for a specific flavor?

    • Reply
      Amelia Winslow
      August 28, 2017 at 1:00 pm

      I’ve made this with half & half, but never almond milk. The coconut milk is in the recipe to make the soup creamier and to create a silkier mouthfeel, so it’s my favorite to use. I’m not sure if could get that same effect from almond milk, though let me know how it goes if you try it.

  • Reply
    September 27, 2017 at 2:48 pm

    Hi, are you using canned coconut milk for this recipe please?

  • Reply
    May 3, 2018 at 9:22 pm

    Hi – do you ever serve this soup cold?

    • Reply
      Amelia Winslow
      May 4, 2018 at 12:23 pm

      I haven’t done it, simply because I prefer warm soups, but you could definitely serve it chilled like a Vichyssoise.

  • Reply
    marcia Shields
    August 13, 2018 at 7:19 am

    Hi. I agree with the person who said the consistency was watery. I didn’t measure the zucchini or the water but put in enough water (veggie broth) just to cover the zucchini. Since zucchini is made up of a lot of water already, it did turn out watery. I even added some more zucchini to try to thicken but it did not work. So with that being said, maybe use less water than you think necessary and you can always add more.

    • Reply
      Amelia Winslow
      September 10, 2018 at 8:00 pm

      Hi Marcia,
      Thanks for your feedback and I’m sorry that the soup turned out watery. How disappointing! I tested this recipe again, and tried it with 4 cups of broth (added 3 at the beginning then almost another cup later) and it turned out well. I like it a little thinner but I changed the recipe to 3 broths, because like you say – you can always add more broth or water later. Thanks for leaving a comment here, I really appreciate it.

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