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Overhead close up view of a silver spoon digging into a vegan cream of zucchini soup with olive oil swirl and fresh herbs

Creamy Zucchini Soup

Brittany Roche
Our vegan creamy zucchini recipe has a rich silky texture thanks to our signature “blender soup” method and a few unexpected ingredients. This method results in a luxuriously smooth soup without adding any milk or cream!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Soups
Cuisine Blender, Soups
Servings 6 bowls
Calories 127 kcal

Ingredients
  

  • 6 cups water
  • 2 lb fresh zucchini
  • 1/2 cup raw cashews
  • 1/4 cup dry red lentils
  • 4 large cloves garlic
  • 3.5 Tbsp vegan chicken-style bouillon powder
  • 1 Tbsp white miso paste
  • 2 tsp lemon juice
  • 1/2 tsp white pepper

Instructions
 

  • Boil the ingredients:
  • Add all the ingredients to a large pot and bring to a boil. Keep a close eye on this, as it can boil up quickly. Once boiling, turn your heat to medium-low and cook (covered) for 20 minutes.
  • Blend the soup:
  • Carefully transfer the contents of your pot (including the cooking water) to a high-speed blender or food processor. Let it sit for a minute for some of the steam to escape. Then, pulse a few times to chop up the larger pieces up and slowly increase the speed to high. Blend on high for 1-2 minutes or until the soup has a thick and creamy texture.
  • Adjust and serve:
  • Taste and adjust seasonings as needed. If the soup is too thick for your taste, you can add up to 2 cups of water. Taste and adjust seasoning after adding any water.

Nutrition

Serving: 1bowlCalories: 127kcalCarbohydrates: 15gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 740mgPotassium: 566mgFiber: 4gSugar: 5gVitamin A: 308IUVitamin C: 29mgCalcium: 47mgIron: 2mg
Keyword Creamy Zucchini Soup, Vegan Cream of Zucchini
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