Zucchini leek soup is a creamy, flavorful soup that just happens to be vegan and gluten-free. Make this soup in just 30 minutes on the stovetop!
Recipe summary
Flavor/texture: Smooth, blended soup that's fresh and mild, with notes of onion and pepper.
Made with fresh ingredients: This soup is packed with fresh ingredients like zucchini, leek, celery, and garlic.
Serves: 4 people
Gluten-free and vegan: Great for a variety of guests!
Similar to: Zucchini Basil Soup, Tomato Zucchini Soup, and Potato Zucchini Soup
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Ingredients and substitutions
- Leek - Leeks have a mild, oniony flavor. You'll need the whites of three medium leeks for this recipe. They can be substituted with one large sweet onion if desired.
- Zucchini - Makes your soup thick and creamy. The bulk of this recipe is zucchini, so it can't be omitted. Zucchini could technically be substituted with yellow summer squash if desired, but your soup will turn out more of a pale yellow-green.
- Celery - Adds peppery flavor to your soup.
- Olive oil - Can be substituted with your favorite neutral cooking oil.
- Broth - Vegetable broth can be substituted with chicken broth (your soup will no longer be vegan if you make this substitution). I do not recommend using reduced sodium broth unless for health reasons. If so, I recommend adding extra herbs to increase the flavor of your soup. See my section below for 'optional additions'.
- Garlic - Adds depth of flavor to your soup.
- Seasoning - Salt, pepper, and thyme add savory flavor to your soup.
Optional additions
- Add dried herbs to your soup. I kept this recipe simple with dried thyme - a classic, comforting flavor. However, you're welcome to add other herbs, like basil, rosemary, or an Italian seasoning blend.
- Add fresh herbs like basil or dill, especially if you're looking to use up more of your summer garden harvest. Toss in a handful just before blending.
- For a similar basil flavor, add a spoonful of pesto just before blending.
- If you enjoy spicy foods, add a dash of hot sauce for depth of flavor and a kick of heat.
- Add a few additional cloves of garlic if you love big garlic flavor.
- Top your soup with croutons or serve with toasted crusty bread.
How to make zucchini leek soup
- Sauté aromatics in a stock pot until lightly browned.
- Add remaining soup ingredients, bring to a simmer, and cook until zucchini is tender.
- Carefully ladle soup into a standard blender, filling no more than halfway full. Remove the center cap, cover with a towel, and blend until smooth. Repeat with remaining soup.
- Finished soup should look bright green and smooth.
Frequently asked questions
Do I need to use a blender?
Yes, you'll need either a traditional blender or an immersion blender to make this recipe.
How long do leftovers last?
Zucchini leek soup will keep in a tightly sealed container in the refrigerator for 3-4 days. It reheats well in the microwave or on the stovetop over medium heat. This soup can also be served chilled.
Can I freeze this soup?
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
Zucchini Leek Soup
Zucchini leek soup is a creamy, flavorful soup that just happens to be vegan and gluten-free. Make this soup in just 30 minutes on the stovetop!
Servings: 4 servings
Calories: 115kcal
Ingredients
- 1 tablespoon olive oil
- 3 medium leeks, white part only, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1.5 pounds zucchini, cubed
- 24 ounces broth, vegetable or chicken
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
Instructions
- In a stock pot over medium heat, add olive oil. When hot, add leek and celery and cook for 3-4 minutes, or until they begin to brown around the edges. Add garlic and cook and additional 30 seconds. Add broth, zucchini, salt, thyme, and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for about 8-10 minutes, or until zucchini are cooked through and soft.
- 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
- Storage: Soup will keep for 3-4 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 tips: 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.
Nutrition Estimate
Serving: 1bowl | Calories: 115kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 951mg | Potassium: 612mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1471IU | Vitamin C: 39mg | Calcium: 81mg | Iron: 2mg
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