Potato zucchini soup is a creamy, light soup made with a handful of simple pantry ingredients. As a bonus, this soup is vegan and gluten-free, with no need for dairy or thickeners to make this soup thick and smooth.
Recipe summary
Flavor/texture: Creamy and smooth potato soup with hints of garlic, onion, and thyme. You'd have no idea it didn't include any dairy or thickeners!
Great for dietary needs: This soup is dairy-free, gluten-free, and vegan as written.
Serves: 6 side dishes
Similar to: Zucchini Basil Soup, Tomato Zucchini Soup, Zucchini Leek Soup
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Ingredients and substitutions
- Broth - Chicken broth or vegetable broth works here. Use vegetable broth if you want this to be vegan.
- Zucchini - About 1.5 pounds of zucchini, or 3 medium zucchini, are needed for this recipe. I recommend using small or medium zucchini for a smooth texture when blending. Very large zucchini can have hard skin that may add texture to your blended soup.
- Potatoes - Any potatoes you have on hand will work in this recipe. Yukon gold potatoes are a great all-purpose potato to keep on hand for just about any recipe, including this soup.
- Oil - Olive oil can be substituted with any light cooking oil you have on hand, or butter (if you're not looking to make your soup vegan).
- Flavor - Onion, garlic, salt, pepper, and thyme add flavor to the soup. Thyme could be substituted with basil, oregano, rosemary, or Italian seasoning.
How to make potato zucchini soup
- Sauté onions and garlic in a stock pot.
- Add broth, potatoes, zucchini, and seasoning. Cook until potatoes and zucchini are fork tender.
- Add to a blender (in batches if needed) with the center cap removed.
- Blend until smooth.
Tips and tricks
Remove the center cap - If you're using a standard blender, remove the center cap and have a kitchen towel ready to lightly cover the top while blending. Otherwise, pressure can build up and cause splattering or worse.
Only fill blender halfway full - You may need to blend this soup in two batches. This ensures even blending without splattering.
Using an immersion blender - Carefully blend your soup (off the heat) directly in your stock pot.
Variations - Add a spoonful of pesto, handful of fresh herbs, or a dash of hot sauce just before blending for extra flavor.
Frequently asked questions
Potato zucchini soup will keep for up to 5 days in a tightly sealed container in the refrigerator. It reheats beautifully in the microwave or on the stovetop over medium heat.
Yes. Allow your soup to cool completely to room temperature, then transfer to a freezer-safe container or bag. Soup can be frozen for 2 to 3 months when stored properly. If your soup does separate while thawing, it will easily come back together with a few seconds in the blender.
📖 Recipe
Potato Zucchini Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 32 ounces broth, vegetable or chicken
- 1 pound potatoes, cubed
- 1.5 pounds zucchini, cubed
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
Instructions
- In a stock pot over medium heat, add olive oil. When hot, add onion and cook for 3-4 minutes, or until they begin to brown. Add garlic and cook and additional 30 seconds.
- Add broth, potatoes, zucchini, salt, thyme, and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for about 10-15 minutes, or until potatoes are fork tender.
- Remove from heat and allow to cool for 2 to 3 minutes. Use an immersion blender and blend until smooth, or transfer soup in batches to a standard blender to process until smooth (remove the center cap from the lid and lightly cover with a kitchen towel to allow steam to escape. Never fill a blender more than halfway full with hot soup).
- Add desired garnishes, like croutons, pesto, shredded cheese, or a splash of cream, and serve warm as an appetizer or side dish.
Recommended Equipment
Notes
- Fresh or frozen: This recipe can be prepared with fresh or frozen zucchini. This recipe is a great way to use up frozen zucchini you have on hand.
- Storage: Soup will keep for 5 days in the refrigerator in a tightly sealed container and reheats well in the microwave or on the stovetop.
- Freezing: Soup can also be frozen for 2-3 months in a tightly sealed container (allow to cool completely before storing in the freezer).
- Serving recommendations: Recipe is written as a side dish to be served alongside a main course, or a hearty salad and crusty bread as a light lunch.
- Broth: Using low-sodium broth will reduce the flavor of this soup. If low-sodium broth is needed for dietary reasons, I suggest increasing your garlic and herbs to add extra flavor.
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