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
Cooking Time
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 40 min
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.
This is the best veggie soup ever. I did add 3 small yellow potatoes, corn and swiss chard. Thank you for sharing this recipe. I will be making it all fall and winter!!
Roxanne, I’m so happy you enjoyed it. Thank you for sharing with us your adjustments.
Awesome recipe!! Reminded me of Olive Garden’s minestrone. I think I’ll add green beans, spinach and whole tomatoes next time, like Olive Garden’s. Thank you for sharing!!
Five stars for sure!
Thank you Kathy.
Kathy that is so good to know, I never had Olive Garden’s minestrone.
This soup is delicious. I really enjoy your recipes.
I’m so happy Kalyn you enjoy my recipes. thank you for your feedback.
I made this soup for dinner tonight and it’s really tasty. Perfect for a fall rainy evening. Thank you for the recipe…
Lori, I’m so excited that you enjoyed it. Thank you for sharing your feedback.
I love your soup recipes Michelle! I make the instant pot split pea soup often, so I can’t wait to give this one a try :)
Thank you Brianna, I hope you enjoy it. I appreciate your feedback.
Love this recipe! Seems so simple, but the herbs add tons of flavor.:) Thank you Michelle!
Madeliene, I’m so happy you enjoyed it. Thank you so much for your feedback, I really appreciate it.
Tried this today. Easy-to-make light recipe, tasted great.
Thanks!
Andjela, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Making now! Can’t wait. Read all comments. I think I’m going to add corn and a packet of brown rice with red quinoa. Wish me luck! Thanks for recipe. What a nice way to use zucchini.
I hope you enjoy it Sandy, love all the yummy additions.
Made this today! Delicious! I only had garbanzo beans on hand. No thyme but added some chicken seasoning.
Caryn, I’m happy you enjoyed it. Thank you for your feedback.
This soup is delicious. I added a potato and some corn, just because. Winner, winner, vegan dinner!
Gwen, I’m happy you enjoyed it. I will definitely add potato and corn the next time I make it. Thank you for sharing your feedback.
Michelle, you’ve done it again! I made this delicious soup this evening (just finished my 2nd bowl), and it was amazing! I added potato, corn pieces and corn on the cob and it was so good. Thank you again for another winner!!!
Carolyn, I’m so happy you enjoyed it and I can’t wait to make it with corn and potatoes. Thank you for sharing your feedback.
That’s so tasty! The texture is light, the herbs make it taste spicy and unusual… Delicious! I’ve added some crackers, btw, and it created a nice contrast with soft vegetables. Thank you for this recipy!
Natalia, I’m so happy you enjoyed it. Thank you for sharing your feedback with us. Adding the crackers sounds yummy!
We started eating Plant Based a little over a year ago. We have a neighbor who grows zucchini even though his wife doesn’t like it! So they share with us. I was looking for soup recipes when I came across this one. It is absolutely delicious! We added vegan italian sausage to 1/2 of it which was also very good. This is going into my favorites stack!
Mary-Lou, you are fortunate to get zucchini from your kind neighbor. I love the idea of adding vegan sausage to it, thank you for sharing your feed, I’m so happy you enjoyed it.
Made this recently, and it was easy and tasty–thanks!
Penny, I’m so happy you enjoyed it. Thank you for your feedback.
I made this recipe tonight and find it very tasty. I wanted leftovers so I beefed up the vegetables and added an extra can of beans. I skipped the cayenne adding more black pepper instead. To achieve the creamy broth consistency that I desired I used an immersion blender for about 8-10 seconds that made the broth perfect in thickness and flavor. I also served this with chickpea elbow pasta. I will definitely make this again. Thank you!
This was so quick and delicious! Thank you.
That’s wonderful Anita, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Really delicious. Thank you.
I’m happy you enjoyed it Melina, thank you for sharing your feedback.
This looks delicious. Do you drain and rinse the beans?
Yes you can, thank you. Especially if you are watching your sodium intake.
Made this today and it was delicious, keep your delicious recipes coming.
Vanessa, I’m so happy you enjoyed it. thank you for sharing your feedback with us.