Vegan Zucchini Soup

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This vegan zucchini soup is bursting with flavor, freshly grown zucchini, white bean, onion, garlic, and herbs. A healthy creamy zucchini soup that is vegan and gluten-free. 

Vegan Zucchini Soup

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.

Pot of vegan zucchini soup with carrots, white beans, and thyme

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?

  1. Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft. 
  2. Add zucchini, carrot, white beans, vegetable broth, cayenne pepper and salt to taste. 
  3. 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.
  4. You can also add slices of sauteed vegan sausages. 

More Vegan Soup Recipes

Vegan Zucchini Soup straight on view with carrot, white beans, thyme, spoon in a white bowl

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Categories

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
For: 6 Servings

Ingredients

Instructions

  1. Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft. 
  2. Add zucchini, carrot, white beans (optional to rinse and drain beans), vegetable broth, cayenne pepper and salt to taste.
  3. 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.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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39 Comments
  1. Roxanne
    October 27, 2020

    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!!

  2. Kathy
    October 17, 2020

    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!!

  3. Kalyn
    October 12, 2020

    This soup is delicious. I really enjoy your recipes.

  4. Lori
    September 11, 2020

    I made this soup for dinner tonight and it’s really tasty. Perfect for a fall rainy evening. Thank you for the recipe…

  5. Brianna
    August 20, 2020

    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 :)

  6. Madeleine
    August 9, 2020

    Love this recipe! Seems so simple, but the herbs add tons of flavor.:) Thank you Michelle!

  7. Andjela
    August 5, 2020

    Tried this today. Easy-to-make light recipe, tasted great.
    Thanks!

  8. Sandy
    July 18, 2020

    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.

  9. Caryn
    July 18, 2020

    Made this today! Delicious! I only had garbanzo beans on hand. No thyme but added some chicken seasoning.

  10. Gwen
    July 17, 2020

    This soup is delicious. I added a potato and some corn, just because. Winner, winner, vegan dinner!

    • Michelle Blackwood, RN
      July 17, 2020

      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.

  11. Carolyn
    July 4, 2020

    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!!!

    • Michelle Blackwood, RN
      July 4, 2020

      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.

  12. Natalia
    May 26, 2020

    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!

    • Michelle Blackwood, RN
      May 26, 2020

      Natalia, I’m so happy you enjoyed it. Thank you for sharing your feedback with us. Adding the crackers sounds yummy!

  13. Mary-Lou
    May 22, 2020

    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!

    • Michelle Blackwood, RN
      May 22, 2020

      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.

  14. Penny
    December 17, 2019

    Made this recently, and it was easy and tasty–thanks!

    • Michelle Blackwood, RN
      December 17, 2019

      Penny, I’m so happy you enjoyed it. Thank you for your feedback.

      • Christina
        October 1, 2020

        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!

  15. Anita Z
    December 4, 2019

    This was so quick and delicious! Thank you.

  16. melina
    November 12, 2019

    Really delicious. Thank you.

  17. Leonie
    August 30, 2019

    This looks delicious. Do you drain and rinse the beans?

  18. Vanessa
    August 29, 2019

    Made this today and it was delicious, keep your delicious recipes coming.