Last updated on February 10th, 2021 at 10:34 am
This creamy zucchini soup recipe is an awesome way to use up fresh garden zucchini! With only 3-ingredients you can have this dreamy bowl on the table in 30-minutes. Thank you!
I have this and my 5-ingredient pumpkin, lentil and ginger soup on regular rotation.
Originally posted July 27 2018. Updated with process images and text October 2020.
I live on good soup , not on fine words.
moliere
Fun fact; I spend most of my days chasing my own butt. I am not what you would call an organised person so recipes like this creamy zucchini soup have saved my vegan bacon many times.
Like every adult walking the earth, my life is messy. Blessed, but messy. Beautiful, but messy. Bountiful, but oh-I-just-stepped-in-my-dog's-poop-again messy.
To successfully navigate my beautifully messy life I have learned to create ridiculously simple, quick vegan recipes.
On the days I've worn my pants inside out and forgotten to pack my kid's lunch, these recipes have saved my sanity.
You're Going To Love This Super Creamy Zucchini Soup!
This soup is:
- deliciously creamy from the cashews,
- gluten-free
- vegan!
- ready in less time that it takes to get a pizza delivered and
- has only 3 ingredients!
Zucchini Soup Ingredients
For this zucchini soup, the ingredients are simple. Cashews, vegetable stock and zucchini. I also season with salt and pepper to taste (I am not counting them as ingredients because...well, they're salt and pepper) and occasionally add a dollop of vegan butter but the base is - cashews, stock, vegetable.
Cashews: creamy and delicious cashews bring this soup come together. You are going to need raw cashews and and there is not real substitution. I've tried blanched almonds and it just wasn't creamy or smooth.
Recipe Instructions
You'll find full instructions and measurements in the recipe card at the bottom of the post. The following is a summary of the steps to go along with the process photos.
Step 1: Peel and chop your zucchini.
Step 2: Throw all the ingredients in to a large pot over medium heat and cook until the cashews are tender, around 25 to 30 minutes.
Step 3: Remove from the heat, allow the soup to cool slightly before blending it until smooth and silky.
Top with fresh greens and crunchy seeds or simply serve with crusty bread - this creamy zucchini soup works both hot or cold. Whatever floats your boat and saves your sanity. Enjoy.
Recipe FAQs
Yes and no. Sorry, it's not a straight forward answer. I created this recipe when our builder gave me a bunch of zucchinis from his garden. They were huge and the skins were tough so I peeled them. If you can get your hands on small, young zucchini you can forgo the peeling. The larger a zucchini is, the older it is and the more tough and bitter the skin. My rule of thumb is, anything bigger than my hand I peel for this soup.
You can! Because the soup is well blended it can be frozen without separating. Simply allow it to cool completely, transfer it to a freeze-safe sealed container and freeze for up to a month.
Around 3-4 days. Keep it covered and give it a good stir before heating it up on the stovetop or in the microwave.
This zucchini soup should be smooth and silky. If you are using older cashews cook the soup for longer, around 30 minutes. When ready, the cashews should easily break apart between your fingers.
A high powered blender makes short work of this soup. If your blender isn't super powerful, blend the soup in batches and really blend it.
Love your soup? Try these other delicious recipes:
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3-Ingredient Vegan Zucchini Soup
Ingredients
- 1 cup raw cashews
- 3 ½ cups vegetable stock
- 1 kilogram peeled zucchini roughly chopped
- sea salt optional
- pepper optional
- 1 tbsp vegan butter spread optional
Instructions
- Combine the cashews, stock and peeled zucchini in to a medium soup or saucepan over medium heat and bring up to a simmer.
- Reduce heat to low and cook for 20-25 minutes or until the cashews are tender and break between your fingers.
- Remove from the heat and carefully transfer the soup to a blender. Season with salt and pepper and add the vegan butter (if using). Blend until the soup is completely smooth to serve. You may have to blend in batches depending on the size for your blender.
Notes
A high powered blender makes short work of this soup. If your blender isn't super powerful, blend the soup in batches and really blend it.
Nutrition
I made this for the family and we gobbled it up during a booming summer thunderstorm with torrential rain, alongside some home made sourdough. So easy, warming and delicious and the kids licked the bowl. Total win. I was a bit light on zucchini so added an onion. Will definitely make again. And again. Happy new year to you all xx
You have to teach me sourdough! Ha! I am so glad you and family enjoyed the soup, Amber - it is still one of my favourites and I bet there is nothing like enjoying it during a Summer storm. Love and New Year wishes to you xx
This is perfect for those lazy cold days. And still taste amazing. We all have those days where we do not feel like making a mess in the kitchen and then have to spend all day washing dishes lol
I just got home from a really long day of work - I had a couple of zucchini in the fridge so I whipped up a quarter of a batch. DELICIOUS. I would normally grab something much less healthy after a day like today. Thank you, thank you. I actually think my boys would like this. Definitely going to cook it again soon, so easy.
Awesome, Kat. I love how easy this soup is too and I am so happy it made a long day a little easier for you, x.
I made this last night for house dinner and they could not believe it was so few ingredients (and didn't have potato) and so good! It was really yummy and creamy, and though I couldn't pull out the taste of zucchini from the mix, it was warm and wonderful. The soup was a little grainy (perhaps the cashews needed more time) but overall the texture was smooth and a little reminiscent of polenta.
I'd recommend and make again!
Hey Kelly, I am so happy you like the soup. I will say though, the texture is usually smooth and silky, not grainy at all. Polenta? Let's see if we can fix that. What sort of blender do you have?A high-powered blender makes short work of this but any blender will work fine. Maybe blending it in batches will help. Also, make sure the cashews are cooked through on the stove. You should be able to literally break them apart easily with your fingers. Perhaps a slightly longer cook time is needed? I want you to have the FULL experience… Read more »