Creamy Vegan Zucchini Soup {Easy Summer Recipe}
This Creamy Vegan Zucchini Soup is the perfect way to use up your summer garden harvest! Light, silky, and ready in 30 minutes — serve it warm or chilled for the ultimate summer soup.
Servings 6
Calories 130kcal
Ingredients
- 4 medium zucchini — roughly chopped about 5–6 cups
- 1 medium yellow onion — chopped
- 4 cloves garlic — minced
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1/2 cup full-fat coconut milk canned — plus more for garnish
- 1 tsp salt — adjust to taste
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1 tbsp fresh lemon juice about 1/2 lemon
- 1/4 cup fresh basil leaves — loosely packed
- Red pepper flakes — for garnish optional
- Vegan croutons, crispy fried onions, or toasted pumpkin seeds — for garnish optional
- Fresh basil — for garnish
Instructions
- Roughly chop the zucchini, onion, and mince the garlic. No need to peel the zucchini — the skin adds color and blends beautifully.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Add the garlic and cook for 1–2 more minutes until fragrant.
- Add the chopped zucchini, salt, black pepper, garlic powder, and cumin. Stir to combine and cook for 5 minutes until the zucchini begins to soften.
- Pour in the vegetable broth, stir, and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the zucchini is completely tender.
- Remove from heat. Add the fresh basil leaves and stir them in.
- Use an immersion blender to blend the soup directly in the pot until smooth and silky. Alternatively, blend in batches in a regular blender, then return to the pot.
- Stir in the coconut milk and fresh lemon juice. Taste and adjust seasoning as needed.
- Serve warm with a drizzle of coconut milk, fresh basil, red pepper flakes, and toasted pumpkin seeds. Or refrigerate for 2–3 hours and serve chilled.
Notes
- To serve chilled: Cool the soup completely, then refrigerate for 2–3 hours or overnight. Stir before serving and adjust seasoning — cold soups often need a touch more salt and lemon.
- Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months.
- Substitutions: Swap coconut milk for cashew cream or a neutral plant-based cream for a different flavor profile. Fresh dill can replace basil for an herby twist.
- Make it heartier: Stir in a can of drained white beans before blending for added protein and thickness.
Nutrition
Calories: 130kcal
