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Creamy Vegan Zucchini Potato Soup {easy, 5 ingredients}

So satisfying, but still summery: my creamy vegan zucchini potato soup (the potatoes add creaminess, without cream!). The soup is vegan, gluten-free, and made with 5 ingredients!

overhead shot of a bowl of zucchini potato vegan soup

The other day, I mentioned that I am enjoying hot porridge and hot soup for breakfast and lunch, respectively, despite the Texas heat. Afterwards, some of you tweeted or emailed, “What kind of soup?”

The answer: my easy, Vegan Creamy Zucchini Potato Soup!

Some soups are best left simmering for hours on end. I rarely make such soups, except in the winter when I can rely on the convenience of a slow-cooker. I am just that impatient/ lazy / distracted / hungry.

Additionally, having anything cook all day in this heat and humidity makes me feel hotter! Nobody needs to feel hotter in a Texas summer.

By contrast, this super-soup is ready in under half an hour, this minimal ingredient, easy-peasy soup fits my requirements.

A Great Way to Use Up Summer Zucchini Bounty

Another major bonus of this soup? It is an excellent way to use up your zucchini bounty without resorting to 100 batches of zucchini bread. (To be clear, I love zucchini bread, but one can only eat so many loaves!).

several large summer garden zucchini on a white background

Potatoes for Creaminess

This soup is a departure from the heavy, “loaded” potato soups that appear at Super Bowl parties. Rather, the potatoes serve to highlight the zucchini and create a velvety finish to the soup. It is equal parts light-fresh and cozy-filling (it gets chilly staying inside with the AC on!)..

Note that this humble, frugal soup boasts , too; not too shabby for quick, vegetarian meal.


More Zucchini Recipes to Try (& Love!)

  1. Vegan Almond Flour Zucchini Muffins (grain-free, oil-free)
  2. Healthy Zucchini Oat Bread (oil-free, gluten-free, vegan)
  3. Zucchini Oat Breakfast Cookies (vegan, gluten-free)
  4. Coconut Flour Zucchini Cookies (grain-free, vegan)
  5. Individual Zucchini Bread Baked Oatmeal (oil-free)
  6. 4-Ingredient Zucchini Skillet Flatbreads {Grain-Free, Vegan, Easy}
  7. Chickpea Flour Zucchini Muffins (oil-free, grain-free)
  8. 3-Ingredient Zucchini Soccatas (chickpea flour omelets)
  9. Coconut Flour Zucchini Brownies {oil-free, grain-free}
Yield: 6 servings

Creamy Vegan Zucchini Potato Soup {easy, 5 ingredients}

overhead shot of a bowl of zucchini potato vegan soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 pound potatoes (Gold or russet), peeled, cut into 1/2-inch cubes
  • 3 pounds zucchini, trimmed, cut into small cubes
  • 4 cups (1 L) water
  • 2 teaspoons herbes de Provence or Italian herb blend
  • fine sea salt & black pepper
  • Optional: strips of zucchini, for garnish


  1. Heat the oil in a heavy large saucepan over medium-high heat. Add onions; cook and stir 5 to 6 minutes until softened.
  2. Add the potato and zucchini; cook and stir for 2 minutes.
  3. Add the water, herbs,  and 3/4 teaspoon salt and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes or until vegetables are tender, about 15 to 20 minutes.
  4. Purée soup in batches in a high-speed blender. Return puree to same pan. Cook and stir over low heat to warm through. Season with salt and pepper to taste. Garnish with zucchini strips, if desired.

Nutrition Information



Serving Size

1/4 of soup

Amount Per Serving Calories 240Total Fat 14.3gSaturated Fat 6.8gTrans Fat 0gUnsaturated Fat 0gCholesterol 30mgSodium 789mgCarbohydrates 15.7gFiber 3.3gSugar 3.9gProtein 13.6g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Sunday 28th of August 2022

Sounds delicious! The instructions call for adding broth, but it’s not listed in the ingredients. How much broth should I add?


Sunday 28th of August 2022

sorry about that Patricia! Corrected--thank you so much for letting me know :)


Thursday 11th of February 2021

I'm new to your site, this looks great and I can't wait to try it. I don't see broth on the recipe itself but in the #2 instructions you have broth listed. Do we add broth?

P.S. I've just tried a few of your breads....each one, delicious. I'm just getting started :)


Saturday 15th of August 2015

sounds great! Can I freeze this?


Friday 28th of August 2015

Absolutely, Jennifer! Airtight container for up to 3 months :)


Tuesday 11th of August 2015

It's cool at nights in my neck of the woods-- sounds great for my buckets of zucchini!


Wednesday 12th of August 2015

Enjoy, Elena! :)

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