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Easy Creamy Vegan Zucchini Soup

Close-up of a vibrant green, creamy zucchini soup in a white mug, topped with a swirl of olive oil and black pepper.
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Make this simple, velvety zucchini soup that is quick to prepare and perfect for a healthy weeknight dinner or light lunch. This recipe focuses on fresh garden flavor and is naturally creamy without dairy.

Ingredients

Scale
  • 4 medium zucchini, chopped
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup raw cashews (soaked for 30 minutes, for creaminess)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Optional topping: Nutritional yeast or vegan cheddar shreds

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Add the chopped zucchini and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the zucchini is very tender, about 15 minutes.
  5. While the soup simmers, drain the soaked cashews.
  6. Carefully transfer the soup mixture and the drained cashews to a high-speed blender. Blend until completely smooth and velvety. If the soup is too thick, add a little more broth or water until you reach your desired consistency.
  7. Return the blended soup to the pot. Season with salt and pepper to your taste. Heat gently if needed, but do not boil.
  8. Serve hot. Top with nutritional yeast or vegan cheddar shreds if desired.

Notes

  • For a non-vegan version, substitute the cashews with 1/2 cup heavy cream or 1 cup shredded cheddar cheese added at the end.
  • If you prefer a lower-carb soup, omit potatoes, which are sometimes added in other recipes.
  • This soup tastes best when made with fresh, seasonal zucchini.

Nutrition

Find it online: https://delishsymphony.com/easy-creamy-zucchini-soup-recipe/