Turn neutral-tasting zucchini into an absolute flavor explosion! Cooked with garlic, shallots and jalapeño and then blended until silky smooth, this coconut milk-based vegan zucchini soup is super creamy while also being quick and easy to make!
I already know what you're thinking... zucchini is a summer vegetable, and here we are talking about soup?
The answer is obviously yes, and you'll understand why once you try this zucchini soup!
It is the perfect transition from the end of summer into soup season, but honestly it can be enjoyed any time of year. It's soothing, comforting and nourishing with bold flavor and a super creamy texture.
The inspiration for this creamy zucchini soup recipe came from my daughter recently having a sore throat. I had a bunch of zucchini from the garden that needed to be used, so I started playing around with turning it into soup. Zucchinis are naturally creamy with high water content, so I really just needed a way to add some bold flavor and richness.
I used garlic, jalapeño, shallot, cilantro and lime juice for flavor (plus a touch of maple syrup for sweetness) and landed on full-fat coconut milk for added body and creaminess. The result was way better than expected - super flavorful and just as creamy as this vegan cream of asparagus soup! My family and I are officially obsessed!
Why You'll Love this Vegan Zucchini Soup
- Quick and easy
- Beautiful vibrant green color
- Fresh and flavorful
- Silky smooth - perfect for sore throats or anyone with seasonal allergies
- Great way to use up end-of-season zucchini
- Kid-friendly
Ingredients
This soup uses just a handful of simple ingredients. See the recipe card at the bottom of the post for quantities and full instructions.
- Zucchini: My first choice is always fresh garden zucchini during the summer months, but medium-sized zucchini from the grocery store is perfectly fine as well. Large zucchini (over 8 inches) tend to be less flavorful.
- Avocado oil: Avocado oil is a bit milder than olive oil in terms of flavor but both work in this recipe. If using olive oil, make sure it is extra-virgin olive oil.
- Shallots
- Garlic cloves
- Jalapeño: Cooking jalapeño down significantly reduces its heat, so only cook briefly for the most flavor.
- Salt
- Can of full-fat coconut milk: Rather than relying on heavy cream or blended raw cashews, here we use coconut milk to create a smooth, luscious soup. It also provides enough liquid that water or vegetable broth is not needed.
- Fresh cilantro: Cilantro adds a bit of a citrus, peppery flavor. Other fresh herbs to consider would be fresh basil or fresh thyme.
- Limes: This recipe calls for both lime juice and lime zest for maximum flavor.
- Maple syrup: Adding just a little maple syrup sweetens the soup to balance everything out and create the best flavor!
How to Make this Vegan Zucchini Soup
1. Sauté the shallots, garlic and jalapeño. Heat the oil in a medium or large pot over medium heat. Add the shallots, garlic, jalapeño and salt and sauté for 5 minutes. Watch closely to prevent the garlic from burning (turn down the heat to low if needed).
2. Zucchini-fy the soup. Add the chopped zucchini and the entire can of coconut milk and bring to a boil. Cook for about 10 minutes until the zucchini is fork tender.
3. Blend. Transfer everything to a high-speed blender. Add the cilantro, lime zest, lime juice and maple syrup. Blend on the highest speed for 1 minute until perfectly smooth and creamy.
4. Serve. Divide into bowls and enjoy immediately while hot. Feel free to garnish with a simple drizzle of coconut cream, lime wedges, lime zest or more jalapeño.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. When storing, make sure to leave about an inch from the top of the container to allow for expansion.
Recipe Tips
Do not overcook the soup! Overcooking the soup will significantly dilute the flavor, so be sure to keep an eye on it towards the end. You want to cook the zucchini until it is just fork tender before transferring to the blender. If you do overcook it, it can be salvaged by adding some raw jalapeño to the blender at the end.
Use a high-speed blender. For best results, blend until it is completely smooth and creamy where no chunks remain. An immersion blender or regular blender may leave you less of a creamy soup than desired. If you're in the market for a new blender, check out this review of blenders at every budget.
Blend in two batches if necessary. Depending on the size of your blender, you may not be able to fit all the soup contents in at once. No worries! Rather than pouring a big batch all the way to the top, simply blend in two batches.
Make it your own! I invite you to experiment with other ingredients depending on your preferences. Lemon juice, yellow onion and fresh spinach would be great additions. Feel free to add other seasonings such as Italian seasoning, red pepper flakes, black pepper, garlic powder or cayenne pepper.
Serving Suggestions
A bowl of zucchini soup is satisfying on its own, but to add bulk to the meal you can pair it with the following:
- Crispy Chickpea Croutons
- Crusty bread or this easy 20-Minute Crispy Socca
- Roasted Vegetable Quinoa Bowl
More Zucchini Recipes
I have many delicious recipes which include zucchini on the blog, but here are a few that truly feature this nutritious summer veggie:
I hope you enjoy this quick and easy soup! It is such a delicious way to use up zucchini and is also great for meal prep to have on hand throughout the week. If you make it, please share a pic @eatingbyelaine so I can see your creations. I can't wait for you to try it!
Print
Creamy Vegan Zucchini Soup
- Total Time: 25 minutes
- Diet: Vegan
Description
Turn neutral-tasting zucchini into an absolute flavor explosion! Cooked with garlic, shallots and jalapeño and then blended until silky smooth, this coconut milk-based vegan zucchini soup is super creamy while also being quick and easy to make!
Ingredients
- 2 tablespoons avocado oil
- 3 shallots, peeled and chopped
- 4 large garlic cloves, peeled and minced
- 1-inch jalapeno, stemmed and seeded, chopped
- ¾ teaspoon salt
- 2 large zucchini (6 cups chopped)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup fresh cilantro
- 2 limes, zested and juiced
- 1 tablespoon maple syrup
Instructions
- Sauté the shallots, garlic and jalapeño. Heat the oil in a medium pot over medium heat. Add the shallots, garlic, jalapeño and salt and sauté for 5 minutes. Watch closely to prevent the garlic from burning (turn down the heat to low if needed).
- Zucchini-fy the soup. Add the chopped zucchini and the entire can of coconut milk and bring to a boil. Cook for about 10 minutes until the zucchini is just fork tender. Do not overcook or you will lose some of the flavor.
- Blend. Transfer everything to a high-speed blender. Add the cilantro, lime zest, lime juice and maple syrup. Blend on the highest speed for 1 minute until perfectly smooth and creamy.
- Serve. Divide into bowls and enjoy immediately while hot. Feel free to garnish with a simple drizzle of coconut cream, lime wedges, lime zest or more jalapeño.
Equipment
Buy Now → Notes
Do not overcook the soup! Overcooking the soup will significantly dilute the flavor, so be sure to keep an eye on it towards the end. You want to cook the zucchini until it is just fork tender before transferring to the blender. If you do overcook it, it can be salvaged by adding some raw jalapeño to the blender at the end.
- Prep Time: 5
- Cook Time: 20
- Category: Soup
- Method: Stovetop
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