Once you make zucchini soup following this recipe, you won't go back. Ready in 30 minutes and delicious served hot or cold, this soup is thick, filling, and ideal for any meal of the week!
Having grown up eating my mother's home-grown zucchini, this soup is one of those we've devoured hundreds of times, especially when the harvest was coming in faster than we could consume it!
Garden zucchini are simmered with lightly caramelised onions, a little garlic, vegetable broth or stock, parsley and tarragon or marjoram and thickened with deliciously mild cashews. To enrich the freshness and brighten the color, this smooth vegan zucchini soup is topped with a sprinkle of lemon juice before being blended to perfection.
The end result offers a delicious cream of zucchini that is thick and smooth, delicious eaten both hot or cold.
Serve it with a nice slice of crusty bread with fluffy garlic butter!
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💎 Why This Recipe Works
- Quick: This zucchini cashew soup recipe is ready in under 30 minutes, making it a great time-saving option for those with busy schedules who don't want to sacrifice flavor! And if you have more zucchini to use, but very little time, try this lemon zucchini pasta sauce with feta.
- Dairy-Free and Vegan: This makes it a great option to serve as a starter for larger gatherings, as it thicks many boxes!
- Versatile Flavor Profile: Zucchini has a mild flavor, allowing you to customize your seasoning! You can add fresh herbs and spices to suit your taste.
- Freezer Friendly: Leftover soup can be easily frozen for future consumption, so prepare a large pot of it and store it for the colder days.
🛒 Ingredients
- Zucchini: Choose fresh small to medium-sized zucchini for the mildest and sweetest taste. Very large zucchini will have a thicker skin, and you will need to peel it, as it may be bitter.
- Herbs: You can use either dry or fresh herbs, as preferred and as available. Fresh basil, Italian seasoning, and celery salt taste delicious!
- Stock Cube: You can use a vegetable stock cube or vegetable broth. If you are not following a vegetarian diet, chicken broth is a good alternative, too. It is important to choose a cube that can be crumbled to be added to the recipe; alternatively, mix in water before following the recipe below.
- Lemon Juice: Either fresh or bottled will work fine - I also use it in this roasted cauliflower soup!
- Olive Oil: Is the best option, as its acidity balances well with the sweetness of the zucchini. Should you not have it, choose a flavorless alternative, such as canola oil or sunflower oil.
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Herbs of Choice: I tried this vegan zucchini soup recipe with dry or fresh parsley and tarragon, or marjoram, and both combinations work great. Both fresh herbs or dry ones work well. Many like fresh basil and fresh thyme, however, if using dried thyme or basil, ensure you balance out their strength levels.
- Thick Soup: If followed as written, this creamy zucchini soup recipe ends up being very thick. However, if you need to further thicken zucchini soup, you can add other vegetables, such as potatoes, cannellini beans, cauliflower, or carrots. These will change the overall taste of the soup, however, they pair well with zucchini.
👩🏻🍳 How to Make (step-by-step)
- Peel and slice the onion, garlic, and zucchini.
- Heat up the oil in a large pot, and once warm, add the onion, garlic, and a little salt. [Picture 1] Mix and allow to cook on low-medium heat until the onions turn transparent and the garlic loses its rawness.[Picture 2]
- Next, add the chopped zucchini, cashews, and the stock cube. [Picture 3] Cover the vegetables with just enough water and bring to a boil on medium-high heat. [Picture 4]
- When the zucchini soup is boiling, reduce the low-medium heat and allow it to simmer lightly for 20 minutes or until the zucchini are thoroughly cooked and soft.
- A couple of minutes before removing from the heat, add the fresh or dry herbs of choice. [Picture 5]
- Once ready, remove from the heat and allow the soup to cool down a little before blending.
- Add the soup to a blender to blitz, and make it completely smooth. [Picture 6] This method allows the zucchini soup to become very creamy while not leaving any piece of vegetable. You can use an immersion blender as a good alternative.
- Add salt and pepper to taste before serving.
- This delicious recipe can be enjoyed warm or cold, and it is perfect served with a nice slice of crusty bread, a sprinkle of Parmesan cheese, and a little drizzle of fresh olive oil.
🙋♀️ People Also Ask [FAQs]
How do I choose the best zucchini for the soup?
Look for firm zucchini with a vibrant green color and smooth skin. Avoid overly large zucchinis, as they may have a tougher texture and larger seeds. Medium-sized zucchinis are ideal for a balanced flavor and texture in the soup.
How long does it take to cook zucchini soup, and what is the ideal consistency?
Cooking time for zucchini soup is typically around 20-25 minutes. The ideal consistency is a smooth and creamy texture. Ensure that the zucchini is tender, but not overcooked, to preserve its fresh flavor. Use a blender for a velvety finish.
Can I make the zucchini soup in advance and freeze it?
Yes, zucchini soup can be made in advance and frozen for later use. Allow the soup to cool completely before transferring it to a freezer safe container, leaving some space for expansion. To reheat, thaw the soup overnight in the refrigerator or gently heat it on the stovetop, stirring occasionally.
What substitutions can I make for cashew nuts if I have allergies or dietary restrictions?
If you have allergies or dietary restrictions, consider substituting cashews with blanched almonds, sunflower seeds, or pine nuts. These alternatives can provide a similar creamy texture and nutty flavor to the soup.
What serving suggestions or garnishes pair well with zucchini soup with cashew nuts?
Garnish your zucchini soup with a drizzle of olive oil, a sprinkle of chopped fresh herbs like basil or parsley, and a handful of roasted cashews for added crunch. Serve it with a side of crusty bread or croutons for a complete and satisfying meal.
How do you store leftover soup?
The zucchini soup can be stored in the fridge in an airtight container for up to four days.
💡 Expert Tips and Tricks
- Extra Flavor: This is a very quick recipe; however, if you have 15 minutes to spare, these steps really add taste! Salt the zucchini slices before cooking to draw out excess moisture. After salting, let them sit for about 10-15 minutes, then pat them dry with a paper towel before adding them to the pot. This technique helps prepare a thicker soup!
- White Wine: Consider adding a splash of white wine during the sauté for an extra depth of flavor.
- Toast The Cashews: Toasting the cashews before blending intensifies their nutty flavor and contributes to a creamier texture in the soup. Roast the cashews in a dry pan or oven until golden brown before incorporating them into the recipe.
- Thicker Soup: Different methods help thicken the fresh zucchini soup even further. Great options are to add cannellini beans [white beans]or a potato while boiling, but remember to thoroughly wash the canned beans or peel the potatoes before adding.
🥗 More Quick Recipes This Way!
🍽️ Recipe
Creamy Zucchini Soup Without Cream
Ingredients
- 500 g Fresh Zucchini
- 1 tablespoon Olive Oil
- 1 Onion Any Color
- 2 Garlic Cloves
- 50 g Cashew Nuts Unsalted
- 1 Stock Cube [or 1 tablespoon Powder]
- 1 tablespoon Parsley Dry or Fresh
- 1 tablespoon Tarragon or Marjoram Dry
- Squeeze Lemon Juice
- Salt and Pepper to Taste
Instructions
- Peel and slice the onion, garlic, and zucchini.
- Heat up the oil in a large pot, and once warm, add the onion, garlic, and a little salt. Mix and allow to cook on low-medium heat until the onions turn transparent and the garlic loses its rawness.
- Next, add zucchini, cashews, and the stock cube. Cover the vegetables with just enough water and bring to a boil on medium-high heat.
- When the zucchini soup is boiling, reduce the low-medium heat and allow it to simmer lightly for 20 minutes or until the zucchini are thoroughly cooked and soft.
- A couple of minutes before removing from the heat, add the fresh or dry herbs of choice.
- Once ready, remove from the heat and allow the soup to cool down a little before blending.
- Add the soup to a blender to blitz, and allow it to become completely smooth. This method allows the zucchini soup to become very creamy while not leaving any piece of vegetable. Should you not have it, an immersion blender is a good alternative to use.
- Add salt and pepper to taste before serving.
- You can enjoy this soup cool or warm, and it is perfect served with a nice slice of crusty bread, a sprinkle of Parmesan cheese, and a little drizzle of fresh olive oil.
Sharon says
It was a tasty soup, even if I'm not a great fan of zucchini. Thank you very much for sharing your recipe; your blog is fantastic!
Elle says
Thank you, Sharon! I hope this recipe makes you change your mind about zucchini!