This Vegan Zucchini Soup is bursting with fresh garden herbs and a mild spicy kick of jalapeno! It's the perfect soup to enjoy all through the year. Packed with fresh veggies, this slightly creamy and light soup is healthy, simple to make and comes together in less than 30 minutes!
Soup lovers will flip over this soup that's perfect for SUMMER!! This blended zucchini soup is herby and delicious! Bright, lightly creamy and a great way to get in those veggies!
This herby soup is a great way to start any meal! Top it with some vegan sour cream and serve it with a main dish like One Pot Taco Mac or a Vegan BLT for a complete and healthy meal!
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Why you'll love this soup!
- It's the perfect summer soup! Light, tasty and bursting with seasonal veggies and herbs!
- It requires little effort and is ready in 30 minutes!
- It's bursting with the fresh summer flavors of fresh mint and cilantro!
- The recipe is vegan and whole food plant based!
- It's gluten free, nut free & oil free too!
- This blended soup is a great way to eat lots of veggies!
Ingredient Breakdown
You'll need lots of seasonal summer veggies and herbs for this soup, let's break it down:
- yellow or sweet onion
- garlic
- jalapeno
- zucchini
- white potato
- vegan broth - I like to use a vegan chick'n style broth like this one for this soup.
- large handful cilantro (with the stems)
- large handful mint
- salt & pepper
See recipe card for quantities.
How to make Vegan Zucchini Soup
Step One: Prep the veggies
Take a moment to roughly chop your cleaned veggies, the onion, garlic, potato, zucchini and jalapeno. Note: remove the seeds from the jalapeno or omit if you prefer no spice.
Step Two: Sautee onion, garlic & jalapeno
Start by adding the onion, garlic and jalapeno to a stock pot with a sprinkle of salt. Cook over medium heat until onion starts to become translucent, adding a splash or water if needed to stop sticking.
Step Three: Cook the soup
Add the zucchini, potato and broth to the pot and bring to a boil. Reduce to a simmer and cook until cooked through.
Step Four: Add herbs & blend
Remove the soup from the heat and add in the fresh herbs. Use an immersion blender to blend it up, careful not to burn yourself. Taste the soup and add salt and pepper as needed.
Note: You could also use a stand blender, but first allow to soup to cool before blending. Careful not to burn yourself.
How to Serve
Serve this soup with a healthy dollop of hummus or vegan sour cream and a crack of fresh pepper!
Enjoy as a side dish or appetizer with a main like a vegan seitan burger for a hearty and healthy summer meal!
Recipe Tips & Tricks
This herby zucchini soup is Vegan, Whole Food Plant Based and oil-free as written. Here's some recipe tips, tricks and suggestions
- Time Saver- Don't spend too much time chopping up your veggies. After cleaning, everything can be roughly chopped. Everything is blended up for this soup so there's no need to make them look pretty!
- Instant Pot- You can easily make this recipe in your instant pot! Toss all the ingredients, except for fresh herbs into the instant pot and pressure cook for 4 minutes, allowing a natural release. Then add the herbs and blend.
- Remove the spice- If you don't like spicy food, simply remove the jalapeno or remove the seeds to adjust the level of spice to your preference.
- Switch up the herbs- You can swap the fresh herbs for any herbs you have on hand or growing on your garden. This soup would also be delicious with basil or dill!
Storage
Leftover soup can be stored in the fridge in a container for up 5 days and can be reheated in the microwave or over the stove.
Frequently Asked Questions
Yes! Make this Zucchini Soup with fresh herbs ahead of time and store the cooled leftovers in the fridge for up to 5 days.
Fresh herbs are preferred for this recipe as they add the fresh summery hint of flavor. Thought, you can play around with dried herbs in this recipe if that's all you have on hand!
What to serve with this Herby Zucchini Soup
These are my favorite recipes to serve with this Vegan Zucchini Soup:
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Vegan Zucchini Soup with fresh herbs
Ingredients
- ½ medium onion yellow or sweet
- 4 cloves garlic
- 1 jalapeno optional
- 3 small zucchini
- 1 small white potato
- 3 cups vegan broth
- large handful cilantro (with the stems)
- large handful mint
- salt & pepper
Instructions
- Roughly chop or mince the onion, garlic and jalapeno (removing the seeds for less spice) and add them to a medium-sized stock pot over medium heat. Add a pinch of salt and cook for 3-4 minutes stirring occasionally.
- Roughly chop the zucchini and potato and add them to the pot along with the broth. Stir, bring to a boil and simmer for 20 minutes, until potato is cooked through and soft.
- Remove the soup from the heat. Add the cilantro and the mint to the pot (don't skimp on these, you want a BIG handful of each.)
- Using an immersion blender, blend the soup until it is silky smooth. (You could also use a stand blender, but allow the soup to cool a bit beforehand and be careful not to burn yourself.)
- Taste and adjust salt and add pepper to your preference. Serve with a dollop of vegan sour cream!
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Teresa says
Wowww! The flavors in this soup are so amazing, I’m going to be making this soup a lot this summer!