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Creamy Vegan Zucchini Potato Soup

Overhead view of a bowl of vibrant green, creamy vegan zucchini soup topped with fresh basil leaves and cracked black pepper.
Print Recipe

Make this simple, creamy soup using fresh zucchini and potato. It is a quick, one-pot meal suitable for a light lunch or dinner.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium zucchini, chopped
  • 1 medium potato, peeled and chopped
  • 4 cups vegetable broth
  • 1/2 cup unsweetened plant milk (like soy or oat)
  • 1/4 cup fresh basil leaves, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Add the chopped zucchini, potato, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
  4. Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a regular blender. Blend until completely smooth and creamy.
  5. Return the soup to the pot if necessary. Stir in the plant milk and fresh basil. Heat gently for 2 minutes, but do not boil.
  6. Season with salt and pepper to your preference. Serve hot.

Notes

  • For an extra rich texture, use cashew cream instead of plant milk.
  • If you prefer a thicker soup, reduce the amount of vegetable broth used.
  • You can prepare this soup ahead of time and store it in the refrigerator for up to 4 days.

Nutrition

Find it online: https://sundayflavor.com/creamy-vegan-zucchini-potato-soup/