Zucchini Soup No Cream

Zucchini Soup No Cream

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Freezer-Friendly Creamy Zucchini Soup - The Produce Moms

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Zucchini Soup No Cream

This super creamy and comforting zucchini soup no cream is perfect for busy weeknights and a delicious simple meal idea. With just a handful of ingredients, this flavorful and healthy soup is a great way to incluse seasonal vegetables in your meal. This vegetable-packed dish is sure to hit the spot and give you a nutritious mid-week meal that is packed with flavor and ready in under 30 minutes.

Zucchini Soup No Cream Overview

Taste the comforts of zucchini soup no cream! This easy to make soup is oil-free, gluten-free, vegan, and light but creamy and just plain delicious. Utilizing easy-to-find seasonal vegetables, like zucchini, onion, and celery, this soup is made without cream, making a delicious vegan and dairy-free creamy soup filled with all of the goodness that veggies can offer. For a creamy texture, this zucchini soup no cream uses potatoes or white beans as a plant-based thickener.

To accommodate for dietary restrictions or food allergies, variations or substitutions could be made for the vegetables, the plant-based thickener, or other recipe components like seasoning. For example, instead of white beans, you could use cooked grain like rice or quinoa for extra plant-based protein or potatoes. You could even substitute with cauliflower, broccoli, or sweet potatoes if desired.

Zucchini soup no cream also easily customizable to your personal taste. The number of servings vary depending on your serving size and the cooking time is approximately 30 minutes, making this a quick meal to have on the dinner table. Moreover, while zucchini is the star of this dish, any combination of vegetables can be used as well. You can even add some cooked grains, cannellini beans, or cooked lentils to amp up the nutrition and texture for a hearty meal.

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  • 2 tablespoons olive oil or vegetable broth
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 large potatoes or 1/2 cup white beans, cooked
  • 3 cloves garlic, minced
  • Sea salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 8 cups vegetable broth
  • 4-5 large zucchinis, diced


  • Heat the oil or vegetable broth in a large soup pot over medium-high heat.
  • Add the onion, celery, potatoes or white beans, garlic, salt, pepper and oregano to the pot and sauté for 5 minutes.
  • Pour in the vegetable broth and zucchini. Bring the soup to a boil, reduce heat to low, and simmer for 20 minutes, stirring occasionally.
  • Using an immersion blender, puree the soup until desired consistency is reached. If you don’t have an immersion blender, you can also use a regular blender.
  • Taste soup and adjust seasoning if desired. Serve with a drizzle of olive oil.

Nutritional Information

  • Calories: 212 kcal
  • Carbs: 40 g
  • Fiber: 8 g
  • Protein: 7 g
  • Fat: 5 g

Cooking Time & Servings

  • Cooking time: 30 minutes
  • Servings: 6-8


  • Large pot
  • Immersion blender (or regular blender)
  • Cutting board
  • Knife

Serving Suggestions

  • Garnish with fresh herbs like parsley, basil, or green onions.
  • Serve with a crusty artisan bread.
  • For an extra flavor boost, drizzle with your favorite hot sauce.
  • Top with a generous scoop of plain cashew cream or vegan yogurt for extra creaminess.
  • Serve with a side of quinoa or warm crusty bread.

Variation Ideas

  • Add a few tablespoons of vegan Parmesan cheese for a cheesy flavor.
  • Mix a spoonful of nutritional yeast for a nutty flavor.
  • Blend a roasted red pepper to add a smoky flavor.
  • Add one teaspoon of Moroccan or Mexican seasoning.
  • Add a squeeze of lemon juice for a bright note.
  • Garnish with toasted nuts, seeds, or croutons.
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  • Replace potatoes or white beans with cooked grain like quinoa or rice for extra plant-based protein.
  • Replace zucchini with cauliflower, sweet potatoes, or broccoli.
  • Substitute vegetable broth with mushroom broth for a more flavorful soup.
  • Use any combination of vegetables—the more the merrier.
  • Substitute olive oil with coconut oil or vegan butter.


  • Store leftovers in a sealed container for up to 4 days in the refrigerator.
  • You can also freeze zucchini soup no cream. Allow the soup to cool before transfering it to a freezer-safe container.
  • To reheat, place the soup in a pot over medium heat until fully heated.


  • Mincing the garlic with a knife or garlic press creates a more intense garlic flavor.
  • Adjustable seasoning to desired taste.
  • To make the soup smoother, use an immersion blender.
  • Strain the soup before blending for an even more creamy texture.


  • If needed, add more broth to the soup for desired consistency.
  • For powerful flavor, add freshly chopped herbs like parsley, basil, or dill.
  • For more texture, serve with diced vegan sausage, roasted chickpeas, or croutons.
  • For extra protein, add cooked lentils, beans, or grains.
  • For an extra creamy texture, add coconut cream or vegan yogurt.

Frequently Asked Questions

  • How should I store leftovers?
    Leftovers can be stored in sealed container in the refrigerator for up to 4 days. The soup can also be frozen for future meals.
  • Can I make this soup in advance?
    Yes! You can make this soup ahead of time or double the recipe and freeze some for later.
  • What can I use if I don’t have an immersion blender?
    If you don’t have an immersion blender, you can use a regular blender. Carefully transfer the soup in batches to a blender and puree until desired consistency is reached.
  • Is this soup suitable for different diets?
    Yes! This zucchini soup no cream is oil-free, gluten-free, vegan, and dairy-free.
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  • Main Dishes
  • Vegan and Vegetarian Dishes
  • Healthy & Nutritious dishes
  • Seasonal Dishes (suitable for summer)

Personal Thoughts´

This flavorful and comforting zucchini soup no cream is a fantastic summer meal when vegetables are at their best. With a few simple ingredients and minimal effort, you can create a perfectly satisfying and healthy meal that is sure to please even the pickiest of eaters. Despite the soup not containing cream, its savory and homemade flavor is unforgettable and the texture is rich and creamy. Making the soup with fresh tomatoes and onion intensifies the flavor and really brings the dish to life.

Above all, the beauty of this zucchini soup no cream is its versatility. Change up the ingredients and flavors to make your own version and enjoy this dish time and time again. Using up what you have in the pantry or experimenting with different seasonings and spices makes for an exciting and interesting meal. Give it a try and let your creativity skyrocket.

I encourage you to give this zucchini soup no cream recipe a try. Enjoy the process of cooking, savor the comforting flavors, and feel good about getting nutrients from the vegetables each spoonful offers. Share your experiences, feedback, and suggestions to make it your own and adapt the recipe to your preferences. Bon Appetit!

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” – Craig Claiborne