Dairy Free Creamy Zucchini Soup
This Creamy Zucchini Soup is smooth and comforting—without any dairy! With just one large zucchini (courgette) and one large potato, you’ll create a velvety soup that’s naturally thick and satisfying.
It’s the perfect light lunch or dinner side, and it pairs beautifully with a crusty slice of bread.
For the finishing touch, we garnish it with a drizzle of olive oil and croutons—it adds a glossy sheen, enhances flavour and crunchiness and makes the dish pop visually.
What You’ll Need for This Recipe
Here’s what you’ll need to make this delicious soup:
- 1 large zucchini, chopped
- 1 large potato, peeled and diced
- 3 cloves garlic
- 3 cups vegetable broth (or water)
- 1 tablespoon olive oil (extra for garnish)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Croutons (optional, for garnishing)
Pro Tips for the Best Zucchini Soup
- For extra creaminess, blend well! Use an immersion blender or high-speed blender for a silky-smooth texture.
- Don’t skip the potato. It naturally thickens the soup without dairy or heavy cream.
- Let it cool slightly before blending. Hot soup in a blender can cause splatters—blend carefully!
- Garnish matters! A drizzle of olive oil adds a rich finish and makes the soup look beautiful. You can also garnish this soup with croutons, fresh herbs, grated cheese or yoghurt.
Tools You’ll Need
- Large pot
- Wooden spoon
- Knife & cutting board
- Immersion blender (or regular blender)
- Ladle
Substitutions & Variations
- Want it extra thick? Add another potato for a heartier soup.
- Prefer a little spice? Add a pinch of red pepper flakes for some heat.
- Extra garnish idea: If you have extra zucchini, sauté thin slices and use them as a topping.
Leftovers & Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating: Warm on the stovetop over low heat, stirring occasionally.
Conclusion
This Creamy Dairy-Free Zucchini Soup is proof that simple ingredients can create a comforting, satisfying dish!
This recipe is perfect for anyone looking for an easy light meal, starter or appetizer. If you like this you may also enjoy my potato, broccoli and bacon soup recipe.
Give it a go and let me know how it turns out in the comments section below!
How to make creamy zucchini soup
Creamy Zucchini Soup
This creamy zucchini soup is velvety smooth and packed with fresh flavour—without any dairy! Blended zucchini, garlic and potato create a luscious texture, while a touch of olive oil and vegetable broth enhance its natural richness.
Ingredients
- 1 large zucchini, chopped
- 1 large potato, peeled and diced
- 3 cloves garlic
- 3 cups vegetable broth (or water)
- 1 tablespoon olive oil (extra for garnish)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Croutons (optional, for garnishing)
Instructions
1. Add the Vegetables & Simmer
- Add 1 large chopped zucchini and 1 large peeled, diced potato to the pot.
- Pour in 3 cups of vegetable broth, season with ½ teaspoon salt and ¼ teaspoon black pepper
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the potatoes are soft.
2. Blend Until Smooth
- Remove from heat and let cool slightly.
- Use an immersion blender (or a regular blender in batches) to blend the soup until silky smooth.
3. Serve & Garnish
- Ladle into bowls and drizzle olive oil on top for a glossy, delicious finish and sprinkle crunchy croutons.
- Serve warm and enjoy!
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1084mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 5g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.