Creamy Zucchini Soup Recipe (Dairy Free & Easy)

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The creamy zucchini soup is a fantastic way to use up all that zucchini you’re pulling out of the garden right now. It’s light, delicious, and makes a perfect summer soup. But it’s also comforting enough to be enjoyed in the colder months. It has a creamy texture without using dairy, it’s healthy, simple, and definitely weeknight-friendly.

Need more summer zucchini recipes? I have a few more you might enjoy. Try this Grilled Zucchini Salad, this Air Fryer Bacon-Wrapped Zucchini, or these Mediterranean Zucchini Boats.

This dairy-free creamy zucchini soup recipe is healthy, simple, and ready in 30 minutes. Fresh zucchini, onions, garlic, and herbs are blended into a velvety soup using oat milk and cashews. It’s light, nourishing, and perfect for weeknight dinners or meal prep.

Why You’ll Love This Easy Zucchini Soup Recipe

1. It’s dairy-free
2. It’s creamy without using cream
3. It’s ready in about 30 minutes
4. It’s a fantastic way to use up extra zucchini

Ingredients You’ll Need To Make Healthy Zucchini Soup

• Extra virgin olive oil – Or any light-flavored oil.
• Red onion
• Zucchini
• Chicken stock – No sugar added
• Raw cashews
• Unsweetened oat milk – To maintain the flavor, the only substitutes I would recommend here are soy milk or regular dairy milk. Almond milk and coconut milk both have flavors that would overtake this gentle soup.
• Dried, ground rosemary
• Dried thyme
• Onion granules – Or onion powder
• Garlic granules – Or garlic powder
• Dried oregano
• Fresh parsley – For garnish
• Salt and black pepper

How To Make Zucchini Soup (Step-By-Step Instructions)

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until they are translucent and slightly browned.
3. Add all the spices and stir to roast them for about 30-40 seconds or until fragrant.
4. Add the chopped zucchini, and stir to coat them in the oil and spices. (About a minute or two)
5. Transfer everything to a soup pot, and add the vegetable broth and oat milk.
6. Bring the mixture to a boil and then reduce the heat to a simmer.
7. Cover and cook for 10 minutes, or until the zucchini is fork-tender.
8. Use an immersion blender to blend directly in the pot or transfer small batches to a blender and blend until smooth.
9. Add salt and pepper to taste and serve with a garnish of fresh parsley.

Tips for the Best Creamy Zucchini Soup

• Don’t skip sautéing the zucchini properly. It will help create a deeper flavor.
• If you want to add extra protein, you can blend in some cooked white beans.
• Want to make this plant-based or vegan? Simply switch out the chicken broth for vegetable broth.

Recipe Variations

• Add fresh basil to get that summer-fresh flavor that only basil can give you.
• Add a cooked potato for extra thickness.
• Add red pepper flakes if you want it spicy.
• See more variations below.

Storage

Keep in the fridge for up to 4 days in an airtight container. I don’t recommend freezing this soup. Reheat on the stovetop in a pot.

What To Serve With Zucchini Soup

Assuming you want to serve this as a main course (not an appetizer or side dish), I recommend serving this with garlic bread and a side salad. Some roasted chickpeas would make delicious croutons on this soup.

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