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This creamy vegan zucchini potato soup is so easy to make, nutritious, and comforting! It’s flavoured with Italian herbs like basil and thyme, along with nutritional yeast for a “cheesy” touch.

Overhead photo of zucchini potato soup in a white bowl.

This zucchini and potato soup is the perfect way to use up all that end-of-summer zucchini once the seasons start to change to fall and the temperatures start to dip 🙂

All you need to make this recipe are 9 simple ingredients. This recipe makes a large batch of soup (about 4-6 servings, depending on if you enjoy it as a meal or side dish). It’s great for making in advance and reheating, too.

As a dietitian, I’m happy to share that both zucchinis and potatoes are packed with nutrition benefits! This recipe also happens to be vegan, dairy-free, and gluten-free, meaning it’ll work for a bunch of different dietary preferences and needs. I hope you enjoy it!

Overhead photo of ingredients on a wood cutting board.

Ingredients Needed

All you need to make this healthy zucchini soup are 9 simple ingredients:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modification & Ingredient Swaps

  1. Feel free to use diced onions instead of shallots.
  2. If you love things extra garlicky, feel free to throw in a couple more cloves as well.
  3. If you’d like, you can try adding more veggies to this soup, like leeks or celery. Neither would affect the colour and the flavours would pair well. Simply chop them up and add them at the same time as the zucchini and potatoes!
  4. You can use fresh herbs (basil + thyme) instead of dry if preferred, although the amounts will differ slightly. Adjust seasonings to taste!
  5. Instead of nutritional yeast, you could use freshly-grated parmesan (if not vegan/dairy-free).
  6. Veggie broth can always be subbed for chicken broth, if that’s all you have on hand!
Overhead photo of zucchini, broth, and herbs in a pot.

My Favourite Blender For Soups

TIP: if you have a hand-held immersion blender, you can use that here as well!

Zucchini Nutrition Benefits

Zucchini is rich in many micronutrients, like:

  • vitamin A
  • vitamin C
  • vitamin K
  • vitamin B6
  • folate
  • manganese
  • magnesium
  • potassium
  • copper

This summer squash is also a great source of dietary fibre, with one medium zucchini providing 2 grams or 8% of your daily fibre needs.

Like other fruits and veggies, zucchini is also a great source of antioxidants, especially carotenoids like lutein and zeaxanthin.

Potato Nutrition Benefits

White potatoes are a great source of:

  • fibre-rich complex carbohydrates
  • minerals, like potassium, magnesium, phosphorus, zinc, iron
  • vitamin C and B-vitamins, like folate, niacin, thiamin, and riboflavin
Closeup photo of zucchini potato soup in a white bowl.

More Vegan Soup Recipes

Did you give this Vegan Zucchini Potato Soup Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Creamy Zucchini Potato Soup (Vegan)

This creamy vegan zucchini potato soup is so easy to make, nutritious, and comforting! It's flavoured with Italian herbs like basil and thyme, along with nutritional yeast for a "cheesy" touch.
Overhead photo of zucchini potato soup in a white bowl.
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Ingredients

  • 3 Tbsp olive oil
  • 1 small shallot, thinly sliced
  • 4-6 cloves garlic, minced
  • 2 tsp dried thyme
  • 1 tsp dried basil
  • 6 cups fresh zucchini, skin on + chopped (about 3 large or 5 medium)
  • 2 cups potatoes, peeled + chopped (Yukon Gold or Russet)
  • 3 cups veggie broth
  • 1/2 cup nutritional yeast
  • Salt + pepper, to taste (add generously!)

Instructions

  • Heat olive oil in a large pot over medium-high. Add shallots, garlic, thyme, basil, salt + pepper. Sauté for 2-3 mins, until fragrant and lightly browned.
  • Add chopped zucchini and potatoes to the pot. Cook for 5 minutes, stirring regularly.
  • Pour in veggie broth and bring to a boil. Cover and reduce heat, allowing to simmer for 15 mins. The potatoes + zucchini should be fork-tender when done.
  • Stir in nutritional yeast. Then, use a hand-held immersion blender to blend the soup in the pot OR transfer ingredients to a high-speed blender and blend until smooth. If using a high-speed blender, you may have to blend in batches.
  • Adjust seasonings to taste. Serve + enjoy hot!

Notes

*A NOTE ON VEGETABLE AMOUNTS: I used approximately 6 cups of chopped zucchini, which came from either 3 large zucchini or 5 medium-sized. If the amount of zucchini you purchase ends up being a little over or under 6 cups – don’t sweat it! The recipe will still work. Same goes for the potatoes – I used 2 small-medium sized yukon gold potatoes, which yielded about 2 cups chopped!
*SERVINGS: This recipe makes 4-6 servings, depending on if you’re enjoying as a meal or as a side!
*LEFTOVERS: Leftovers of this soup will keep for about 5 days in an airtight container in the fridge. You can also freeze leftovers if you’d like to keep for a couple months. Leftovers can be reheated in the microwave or on the stovetop – just stir together well to distribute heat evenly.
*RECIPE MODIFICATIONS & INGREDIENT SWAPS:
  • Feel free to use diced onions instead of shallots.
  • If you love things extra garlicky, feel free to throw in a couple more cloves as well.
  • If you’d like, you can try adding more veggies to this soup, like leeks or celery. Neither would affect the colour and the flavours would pair well. Simply chop them up and add them at the same time as the zucchini and potatoes!
  • You can use fresh herbs (basil + thyme) instead of dry if preferred, although the amounts will differ slightly. Adjust seasonings to taste!
  • Instead of nutritional yeast, you could use freshly-grated parmesan (if not vegan/dairy-free).
  • Veggie broth can always be subbed for chicken broth, if that’s all you have on hand!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a vegan zucchini potato soup recipe.
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