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So satisfying, but still summery: my creamy zucchini potato soup (the potatoes add creaminess, without cream!). The soup is vegan, gluten-free, grain-free, and made with 5 ingredients!
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, 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.
Table of Contents
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!).
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Only 5 ingredients
- Quick and easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- olive oil (or use water for sautéing, for oil-free version)
- onion
- potatoes (yukon gold potatoes or russet potatoes)
- zucchini
- herbes de Provence or Italian herb blend
You will also need some water (I use filtered tap water) and optional/adjustable salt and pepper.
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!).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Heat the oil in a heavy large saucepan, dutch oven, other large pot over medium-high heat (Oil-free option: use water or vegetable broth for sautéing).
- Add the chopped onion. Cook and stir 5 to 6 minutes until softened.
- Add the potato and zucchini; cook and stir for 2 minutes.Add the water, herbs, and (optional/adjustable) 3/4 teaspoon salt and bring to boil.
- Reduce heat to medium heat, cover, and simmer for 15 to 20 minutes or until vegetables are tender, about 15 to 20 minutes.
- Purée soup in batches in a high-speed blender (alternatively, keep soup in the pot and use an immersion blender to blend). Return puree to same pan. Cook and stir over low heat to warm through. Season with salt and black pepper. as desired.
- Garnish with zucchini strips, if desired.
What is the Taste and Texture of the Potato Zucchini Soup?
This soup has a rich, velvety texture, despite no added cream, butter or flour. The flavor is has the comforting flavor of a homemade potato soup with the fresh flavor from the ucchini and the subtle herb flavor from the dried herbs.
Variations and Substitutions
- What can I use in place of the zucchini? Increase the potatoes to 2 pounds total and replace the zucchini with a pound of fresh spinach, chopped fresh celery, or frozen green peas.
More Zucchini Recipes to Try (& Love!)
- Vegan Almond Flour Zucchini Muffins (grain-free, oil-free)
- Healthy Zucchini Oat Bread (oil-free, gluten-free, vegan)
- Zucchini Oat Breakfast Cookies (vegan, gluten-free)
- Coconut Flour Zucchini Cookies (grain-free, vegan)
- Individual Zucchini Bread Baked Oatmeal (oil-free)
- 4-Ingredient Zucchini Skillet Flatbreads {Grain-Free, Vegan, Easy}
- Chickpea Flour Zucchini Muffins (oil-free, grain-free)
- 3-Ingredient Zucchini Soccatas (chickpea flour omelets)
- Coconut Flour Zucchini Brownies {oil-free, grain-free}
Creamy Zucchini Potato Soup (5 ingredients)
Ingredients
- 1 tablespoon olive oil, or use water for sautéing
- 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 (about 4 medium zucchini)
- 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
Instructions
- Heat the oil (or several tablespoons water or vegetable broth, for oil-free) in a heavy large saucepan over medium-high heat. Add onions; cook and stir 5 to 6 minutes until softened.
- Add the potato and zucchini; cook and stir for 2 minutes.
- Add the water, herbs, and 3/4 teaspoon salt and bring to boil.
- Reduce heat to medium heat, cover, and simmer for 15 to 20 minutes or until vegetables are tender, about 15 to 20 minutes.
- 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.
Sounds delicious! The instructions call for adding broth, but it’s not listed in the ingredients. How much broth should I add?
sorry about that Patricia! Corrected–thank you so much for letting me know 🙂
YUM! This is so rich tasting and delicious, whole family was into it.
P.S. I’ve just tried a few of your breads….each one, delicious. I’m just getting started 🙂
sounds great! Can I freeze this?
Absolutely, Jennifer! Airtight container for up to 3 months 🙂
It’s cool at nights in my neck of the woods– sounds great for my buckets of zucchini!
Enjoy, Elena! 🙂