I’m excited to share with you Vegan Zucchini Soup recipe, loads of zucchini are maturing fast in gardens across the country and here are some great recipes to prepare, Baked Zucchini Fries, Zucchini Hummus, and Zucchini And Green Peas Coconut Curry.
Whenever I make soup in my home my husband gets excited, he enjoys a warm comforting bowl of soup after a long day at work, even though it is hot here in Florida, a large pot of soup is seen as welcome delight.
You see we were both raised in hot Jamaica where soups were always prepared and enjoyed all year round.
Vegan Zucchini Soup
This zucchini soup recipe is so easy to prepare, zucchini, carrots, white beans, celery, onion, garlic, green onion, are cooked in a vegetable broth with just the right blend of herbs and spices.
Make your own vegetable broth from excess vegetables, vegetable peels, to add extra flavor to your soups, it is quite easy to prepare. You can make large batches and freeze for later. Here is my homemade Vegetable Broth Recipe.
Vegan Zucchini Soup Ingredients
- Olive Oil
- Onion
- Garlic
- Green Onion
- Celery
- Thyme
- Italian Seasoning
- Zucchini
- Carrot
- White Bean
- Vegetable Broth
- Cayenne Pepper
- Salt
How To Make Vegan Zucchini Soup?
- Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft.
- Add zucchini, carrot, white beans, vegetable broth, cayenne pepper and salt to taste.
- Bring soup to a boil, reduce heat to simmer for about 20 minutes, until thick. You can add extra vegetable broth if your soup is too thick, if your soup is too thin, cook for longer.
- You can also add slices of sauteed vegan sausages.
More Vegan Soup Recipes
- Vegan White Bean Soup
- Instant Pot Vegan Split Peas Soup
- Red Peas Soup
- Vegan Cabbage Soup
- Vegan Potato, Leek, Carrot Soup
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Categories
- Categories: Gluten-Free, Vegan
- Course: Soup
- Cuisine: American
Nutrition
(Per serving)- Energy: 106 kcal / 443 kJ
- Fat: 3 g
- Protein: 6 g
- Carbs: 13 g
Cook Time
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 40 min
- For: 6 Servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 green onion, chopped
- 1 celery rib, chopped
- 1 sprig fresh thyme, or 1/4 teaspoon dried
- 1/2 teaspoon Italian seasoning
- 2 medium zucchini, cut into slices
- 1 medium carrot, diced
- 1 (15-ounce) can white bean, Great Northern, Cannellini beans or Navy
- 3 cups vegetable broth, or 3 cups water plus 1 vegan bouillon
- 1/4 teaspoon Cayenne pepper
- salt, to taste
Instructions
- Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft.
- Add zucchini, carrot, white beans (optional to rinse and drain beans), vegetable broth, cayenne pepper and salt to taste.
- Bring soup to a boil, reduce heat to simmer for about 20 minutes, until thick. You can add extra vegetable broth if your soup is too thick, if your soup is too thin, cook for longer. Mash some of the beans with a fork and it will help to thicken the soup as well.
Hi Michelle,
I really enjoy your recipes. For this one I wanted more volume so I added 1/2 cup of dry lentils, 1/2 cup dry elbow pasta and increased the vegetable broth to 5 cups. It came really good and hearty and fed a few more of my hungry vegan family.
Patty, I love your adjustments. I’m so happy you and your family enjoyed it!
We were looking for a zucchini soup recipe and this one delivered!! Healthy and hearty! Love the cayenne suggestion!
Lindsey, I’m so happy you enjoyed it. Thank you for your feedback.
You can just look at this dish and see that it’s very healthy and beneficial
How would this soup freeze?
Once the soup is completely cooled, place it in freezer bags, remove air and close the bag, and write the date and place in the freezer for 3 months.
I loved this! I added 2T of red lentils for some extra protein and to thicken it a bit!
Sarah, I’m so happy you enjoyed it. That’s such a great idea to add the red lentils. Thank you for sharing.
This is my kind of soup. This looks very healthy
I added corn and spinach. It was delicious!!
That’s such a great idea Brooke, thank you for sharing. I’m so happy you enjoyed it.
I added jalapeños for added flavor
Maggie, I’m so happy you enjoyed it and made it your own.
Thank you for Michelle for all your amazing recipes this one is really good also! ❤️
Marcia, I’m happy you enjoyed it. Thank you so much for sharing your feedback with us.
Love this recipe ! So easy to make! I have made it 4 times already this winter😋🇨🇦
Nancy this is so awesome, thank you for sharing with us. I’m so happy you enjoyed it.