Vegan zucchini soup that’s creamy, very easy to make and has a lot of flavor, too! Perfect for a cold day. Gluten-free, low calorie and low carb too. Only 6 ingredients needed! Vegan zucchini soup recipes like this one makes it easy to make soup any time. Well, I subconsciously made this particular recipe for St Patrick’s Day!

Get My Weekly Meal Plan Plus My FREE GF/DF Avocado Recipes Ebook.















You know you’ve been away from Boston for too long when you completely forget about the St Patrick’s Day holiday entirely. This year (and last year), while we’ve been traveling we’ve probably forgotten about a few holidays, not the main ones, who can forget Christmas, New Years or Thanksgiving, but some of the tier two holidays simply slip right past us.

Luckily with all the other food bloggers out there posting green themed recipes, I was reminded that it is in fact St Patrick’s time.

So for a belated St Patrick’s Day I’m sharing my creamy vegan zucchini soup. Another great soup recipe to add to my collection.

In my defense I did actually eat this yesterday on St. Patrick’s Day so subconsciously unknowingly I was in the green spirit myself.

No matter what day it is though, this soup is downright amazing. I’m all about the creamy blended soups lately, so get ready for a whole lot of them.

This is perfect for all my Northeast US readers as I hear spring is late to arrive and winter is lingering around longer than usual.

On a dark cold night, this creamy vegan zucchini soup will warm you right up.

Easy to make with only a handful of ingredients – onion, garlic, zucchini, stock and coconut milk. That’s it! And you know how much I already love squash already right? You should be able to tell from the zucchini veggie burger recipe or the pan fried patty pan squash.

Definitely one of my new favorite soup recipes.

Instead of just throwing all the ingredients into the pot with the broth, what I like to do first is sautee the veggies. When the zucchini is sauteed and lightly browned in oil it takes on a whole new dimension – a serious depth of flavor is what you can expect to find from the zucchini. This step adds only a few extra minutes to the cooking process but is well worth it for a vegan zucchini soup with maximum flavor.

To make the soup super creamy I love to add in coconut milk. If you are sensitive to the taste of coconut milk feel free to add your favorite dairy free milk of choice. I specifically love canned coconut milk because of how thick and creamy it is. Lately I’ve also been sprinkling this soup with nutritional yeast for that cheesey touch. But that is entirely optional and up to you.

This soup I have made dozens of times over the years and my mom makes it literally every single week so I know you’ll love it too! Enjoy!

Exclusive Bonus: Download 25 of my all time favorite vegan and gluten free recipes.















If you liked this soup you’re going to love these:

How to make vegan zucchini soup