What is the secret ingredient in soup?

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

How to make my vegetable soup tastier?

Dried herbs and seasonings : homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup. Stock: I much prefer chicken stock over vegetable stock in terms of flavor, though if you want to keep this soup vegetarian, feel free to use vegetable broth or stock instead.

What can I do with zucchini that is too big?

If you have big zucchini that aren't quite giant enough to make cups, slice then lengthwise, scoop out the flesh to make a boat, and make Taco Zucchini Boats ! You can also use giant zucchini and scrape the seeds off the strips for this tasty that's loaded with flavor from three types of cheese!

What gives soup the best flavor?

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree , can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

What does apple cider vinegar do in soup?

Is your homemade soup missing something? Add a splash or two of ACV when the soup is done cooking. The vinegar helps lift and highlight flavors . Pickle with ACV.

How do you make zucchini soup less bitter?

Use Acidic Ingredients : Adding lemon juice, vinegar, or tomatoes to your dish can help balance out any bitterness. Remember that zucchinis can still have slight bitterness due to their natural compounds, but these techniques should help reduce it.

What organ is zucchini good for?

Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease. Zucchini may aid your bones, thyroid, and prostate . If you're curious, try adding this soft, mild fruit to your diet today.

How do you keep zucchini from getting soggy in soup?

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly).

What is the most important ingredient in soup?

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

How do you add depth of flavor to vegetable soup?

The first is to caramelize the vegetables, either in your soup pot or in the oven, to sweeten them and condense their juices . Next, add plenty of aromatics to the pot — herbs, spices, garlic, onions and the like — and let everything simmer for a long time to blend the flavors.

Can you overeat zucchini?

Raw zucchini can also cause gas and bloating, especially if you overdo it . Zucchini is rich in fiber that your gut doesn't digest. When your body doesn't fully break the fiber down, gas can build up and cause bloating and make you pass wind. Eating raw vegetables can cause gas if you have irritable bowel syndrome.

Why is my zucchini soggy after cooking it?

Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture .

What adds body to soup?

Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup.

3-Ingredient Zucchini Soup (2024)

Published: Jul 15, 2021 · Modified: Mar 30, 2024 by Amanda · 74 Comments

This silky, smooth vegan zucchini soup is a deliciously easy way to use up garden zucchini. Plus it only has 3 ingredients! You read that right...3 ingredients. Ready in around 30-minutes, this healthy soup is vegan, gluten-free and melt in your mouth good.

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This recipe was originally posted October 8, 2020 and updated with images, instructions and serving suggestions on Thursday 15 July, 2021.

Jump to:

Why You'll Love This Vegan Zucchini Soup
Ingredients
How To Make The Creamiest Zucchini Soup Ever
Serving Suggestions
FAQs
More Soups for You
3-Ingredient Zucchini Soup
Leave a Comment

Reader Review : "What a fantastic way to use zucchini, especially when you have heaps of them in the garden which is often the case! Easy, warming and delicious 🙂" (Sarah) ★★★★★

With only a handful of ingredients, you can have the creamiest zucchini soup on the table in 30-minutes.

Fun fact; I spend most of my days chasing my own butt. I am not what you would call an organised person so recipes like this cream of zucchini soup have saved my vegan bacon many times.

Like every adult walking the earth, my life is messy. Blessed, but messy. Beautiful, but messy. Bountiful, but oh-there's-a-hole-in-my-dog's-poop-bag messy.

Soups help me navigate my beautifully messy life. Whether its pumpkin lentil soup with ginger, a comforting bowl of vegan chicken noodle soup or a hearty vegan mushroom soup, soups are simple, quick and soothing.

On the days I've worn my pants inside out and forgotten to pack my kid's lunch, I need easy. This creamy zucchini soup could not be easier.

Why You'll Love This Vegan Zucchini Soup

It's deliciously creamy
This soup is naturally gluten-free - we use cashews to thicken the soup rather than flour
Yay, it's vegan. No cream or butter, just plants
Little tummies will love this soup's clean and simple flavour - it's a great kid-friendly option
It takes less time than pizza delivery and
it has only 3-ingredients!

Ingredients

To make the simplest vegan zucchini soup, you'll need three ingredients. Yup, just three.

Cashews, vegetable stock and zucchini. That's it.

I also season with salt and pepper to taste (I am not counting them as ingredients because...well, they're salt and pepper) and occasionally add a dollop of vegan butter but the base is - cashews, stock, zucchini.

Cashews. Creamy and delicious cashews bring this soup come together. You are going to need raw cashews and and there is no real substitution. I've tried blanched almonds and it just wasn't creamy or smooth.

Zucchini (courgettes). I developed this recipe because our builder gave me a bag of the biggest zucchini I've ever seen.

As zucchini gets older and bigger it gets more bitter - that's why this recipe calls for you to peel the skin. However, when shopping for the best zucchinis, look forsmall, firm fruitwith blemish-free green skin. You can keep unwashed zucchini in the refrigerator for up to 5 days in a container or produce bag.

Stock. I use simply vegetable stock for this soup. Go ahead and use your favourite brand.

How To Make The Creamiest Zucchini Soup Ever

This super creamy zucchini soup is literally the easy soup you'll ever make. In 3 steps you'll have this gorgeous bowl on the table.

You'll find full instructions and measurements in the recipe card at the bottom of the post.

Step 1. Peel and chop your zucchini.

Step 2. Throw all the ingredients in to a large pot over medium heat and cook until the cashews are tender, around 25 to 30 minutes.

Step 3. Remove from the heat, allow the soup to cool slightly before blending it until smooth and silky.

Serving Suggestions

Top with fresh greens and crunchy seeds or simply serve with crusty bread - this creamy vegan zucchini soup works both hot or cold. Whatever floats your boat.

I usually serve it plain with salt and pepper but these toppers take it to the next level.

Add a sprinkle of vegan parmesan.
Crunchy sourdough croutons add texture.
Swirl olive oil infused with basil pesto for a herby twist.
Add roasted salted chickpeas for protein and crunch.
We love a dollop of spiced yoghurt with a touch of curry powder.

FAQs

Should I peel zucchini before cooking?

Yes and no. Sorry, it's not a straight forward answer. The larger a zucchini is, the older it is and the more tough and bitter the skin. My rule of thumb is, anything bigger than my hand I peel for this soup.

I created this recipe when our builder gave me a bunch of zucchinis from his garden. They were huge and the skins were tough so I peeled them. If you can get your hands on small, young zucchini you can forgo the peeling.

Can I freeze zucchini soup?

You can! Because the soup is well blended it can be frozen without separating. Simply allow it to cool completely, transfer it to a freeze-safe sealed container and freeze for up to a month.

How long does this soup keep in the fridge?

Around 3-4 days. Keep it in a sealed container and give it a good stir before heating it up on the stovetop or in the microwave.

My soup is a bit grainy...

Your zucchini soup should be smooth and silky. If you are using older cashews cook the soup for longer, around 30 minutes. When ready, the cashews should easily break apart between your fingers.

A high powered blender makes short work of this soup. If your blender isn't super powerful, blend the soup in batches and really blend it.

What is the best way to store zucchini?

Properly stored, zucchini will last up to a week. The best way to keep zucchini is to store it unwashed and whole in the refrigerator.

Zucchini needs good ventilation to keep fresh. Store it in a paper or plastic bag but make sure that one end of the bag is open to allow air. Alternatively, you can poke some holes in the bag.

More Soups for You

Lip-smacking Vegan Chicken Noodle Soup
The Creamiest Vegan Pumpkin Soup
Simple Butter Bean Soup
5-ingredient Pumpkin Lentil Soup

Want more plant-based goodness?

Subscribe to mynewsletterand follow along onFacebook,Pinterest and Insta for all the latest news. If you like this recipe, please check outmy cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

3-Ingredient Zucchini Soup

Ready in under 30-minutes this creamy zucchini soup is deliciously smooth with only 3-ingredients. If you are looking for a quick and tasty weeknight meal, this is it.

4.91 from 63 votes

Print Pin Rate

Course: Main | Soup

Cuisine: Soup

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 bowls

Calories: 251kcal

Author: Amanda Logan

Ingredients

▢ 1 cup raw cashews
▢ 3 ½ cups vegetable stock
▢ 1 kilogram peeled zucchini roughly chopped
▢ sea salt optional
▢ pepper optional
▢ 1 tablespoon vegan butter spread optional

Instructions

Combine the cashews, stock and peeled zucchini in to a medium soup or saucepan over medium heat and bring up to a simmer.
Reduce heat to low and cook for 20-25 minutes or until the cashews are tender and break between your fingers.
Remove from the heat and carefully transfer the soup to a blender. Season with salt and pepper and add the vegan butter (if using). Blend until the soup is completely smooth to serve. You may have to blend in batches depending on the size for your blender.

Notes

Do I have to peel the zucchini?

Yes and no. Sorry, it's not a straight forward answer. I created this recipe when our builder gave me a bunch of zucchinis from his garden. They were huge and the skins were tough so I peeled them. If you can get your hands on small, young zucchini you can forgo the peeling. The larger a zucchini is, the older it is and the more tough and bitter the skin. My rule of thumb is, anything bigger than my hand I peel for this soup.

Does this soup freeze?

It does! Because the soup is well blended it can be frozen without separating. Simply allow it to cool completely, transfer it to a freeze-safe sealed container and freeze for up to a month. Give it a good stir before re-heating it on the stovetop or in the microwave.

How long with the soup keep in the fridge?

Around 3-4 days. Keep it covered and give it a good stir before heating it up on the stovetop or in the microwave.

My soup is a bit grainy...

This zucchini soup should be smooth and silky. If you are using older cashews cook the soup for longer, around 30 minutes. When ready, the cashews should easily break apart between your fingers.

A high powered blender makes short work of this soup. If your blender isn't super powerful, blend the soup in batches and really blend it.

Nutrition

Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.

Reader Interactions

Comments

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Ann
October 12, 2023 at 1:01 pm

My neighbor gave me a 1 kg zucchini. Luckily I found this recipe since I didn’t know what to do with it!
The result is delicious, although I think only 3 cups of broth would be enough. I also I didn’t bay leaf while it simmered, and a bunch of basil when I blended it.
I really recommend it. It’s yummy!
Reply
Jennifer
August 28, 2023 at 9:59 am

This is such a delicious soup! Absolutely love its simplicity and the flavour is spot on. Fabulous way to use those large zucchini that hid themselves from you during harvest time! Thanks for sharing such a wonderful soup!
Reply
Erin
July 25, 2023 at 11:53 am

This soup was so delicious and easy to make! I can’t believe it! I used my Dutch oven and my immersion blender. I fancied it up with extra salt, garlic, and nutritional yeast. Very good. My 14 year old liked it too!
Reply
JacquelinJe WolstencJ
July 01, 2023 at 5:38 pm

This soup is a firm family favourite, by all members including my mum in law. I sometime blend some nutritional yeast in at the end, with or without 'nooch' its deliciously tasty!
Reply
- Amanda
  July 02, 2023 at 10:25 am
  
  Fantastic, Jacquelin. I am so pleased you guys like this soup - it is one of my favourites too. So simple and clean. Thanks for taking the time to comment - I appreciate it. Have a great day x ps - I love the nooch addition, I might have to try that myself 😉
  Reply
grannie
See Also
The BEST Ever Creamy Potato Soup: Easy, Hearty, Delicious!
January 20, 2023 at 8:17 am

This was great, I did a shortcut. I used one zucchini, one cup of water, one cup of raw cashews and a tsp of better than bouillon and threw it all in the vitamix until creamy. Then put it in the crockpot. So creamy and delicious! Thank you!
Reply
- Amanda
  January 20, 2023 at 2:07 pm
  
  What a clever work around- I love it! I am so glad you liked it, it's one of my favourites too. x
  Reply
Michelle
January 09, 2023 at 1:03 pm

I cannot believe such plain ingredients make such a beautiful soup. Thank you!
Reply
- Amanda
  January 09, 2023 at 3:49 pm
  
  I know, right!? It's so lovely that something so simple and clean can make such a delicate but tasty bowl. Thanks so much for taking the time to write, Michelle 🙂
  Reply
Annette
December 16, 2022 at 12:39 pm

I made this tonight and both my picky eater, meat eating hubby and I loved it! I did as on commenter said, added some steamed broccoli tops and it was delicious. I will be making this again. Additions:
Sauteed 1/2 yellow onion then put all ingredients in the pot and proceeded.
When blending I added 1 teaspoon salt and about 1/4 teaspoon pepper.
On returning to pot I added 1 healthy sized crown of steam broccoli.
Reply
- Amanda
  December 16, 2022 at 1:08 pm
  
  Oh, fantastic Annette. I am so glad it's a winner for your family and I love that everyone is adding stuff and making it their own. That's wonderful. Have a great holiday season. xx
  Reply
Michelle
December 13, 2022 at 10:28 am

I loved this soup. My husband made it last night for dinner. He did add a handful of spinach while blending for more iron. It was hard to just eat one cup. Thank you for your creativity. This was delicious.
Reply
- Amanda
  December 13, 2022 at 10:45 am
  
  Oh, that's fantastic Michelle. I am so glad you both liked it and I love the addition of spinach. Such a good idea. Thanks for taking the time to let me know. Happy Holidays to you and your family. x
  Reply
Julie
October 06, 2022 at 12:29 am

This soup is sooo easy and delicious. People want to lick the bowl clean. I have made it three times already in the last month and have one more big zucchini to use. Thank you so much for posting and sharing.
Julie
Reply
- Amanda
  October 06, 2022 at 8:03 am
  
  Oh, that's fantastic to hear, Julie. Thanks so much for taking the time to let me know - this makes me so happy. This is one of the recipes I am most proud. So easy and clean. Thanks again and have a great day. x
  Reply
- Grant
  February 03, 2024 at 3:06 pm
  
  I had to improvise a little making this for the first time. Only had about half a cup of raw cashews. So I added some pine nuts and a small amount of roasted cashews to make up the difference. Still worked well. Incredibly easy and tasty soup. We'll be having it again!
  Reply
  - Amanda
    February 03, 2024 at 4:07 pm
    
    Oh, I love that roasted cashew worked too! That's great. I've never tried it. Pine nuts make total sense because they are so lovely and buttery. I am so happy you enjoyed the soup and that you were able to improvise. Thanks for leaving a comment, I appreciate your time.
    Reply
Sue B.
August 22, 2022 at 2:45 am

Made this soup today. Really delicious. Added a handful of fresh basil when blending. It added a fresh taste. Really good. I'll make it again.
Reply
- Amanda
  August 22, 2022 at 6:38 am
  
  Oh, thanks Sue. I am so glad you liked it - adding basil is a great addition, so fresh. Thanks for taking the time to let me know, I appreciate the feedback. Have a great day. Amanda 🙂
  Reply
Laura
August 10, 2022 at 2:48 pm

Delicious! I added a few handfuls of chickweed towards the end. The flavours were compatible
Reply
- Amanda
  August 11, 2022 at 8:20 am
  
  Ohhhhh Laura, that sounds good! I would never have thought of it. Nice. 🙂
  Reply
Cliff
August 01, 2022 at 11:37 pm

Have you tried this eating this soup cold?
Reply
- Amanda
  August 02, 2022 at 10:05 am
  
  I have. I drizzled a little basil oil on it and it was delicious.
  Reply
GAil
July 10, 2022 at 8:22 am

Made this tonight and it was a hit at our house, including my 81 year old Mom who also loved it. Thank you!
Reply
- Amanda
  July 10, 2022 at 10:50 am
  
  Oh, that fantastic Gail. It's such a simple soup, isn't it? I am so glad your Mum liked it too! x Thanks so much for letting me know.
  Reply
Penny
June 06, 2022 at 6:42 am

This is so good !
Reply
- Amanda
  June 06, 2022 at 10:48 am
  
  Awesome Penny! I am so glad you liked it. I love this soup too - it's a bit of a winner. Have a great day, x.
  Reply
Dave
October 13, 2021 at 1:15 am

Made this soup in the summer and loved it. Made it again last night with frozen zucchini and still delicious. Thanks.
Reply
- Amanda
  October 13, 2021 at 6:57 am
  
  That's so good to know that it works with frozen zucchini - super handy. Thanks for letting me know, Dave. 🙂
  Reply
Jaimie
July 28, 2021 at 7:50 pm

Perfect soup weather and I love how healthy and refreshing this looks. Thank you for sharing!
Reply
- Amanda
  July 29, 2021 at 7:49 am
  
  Thanks so much Jaimie. Is it as cold where you are as it is here? Perfect soup weather.
  Reply
Sarah
July 27, 2021 at 11:28 pm

What a fantastic way to use zucchini, especially when you have heaps of them in the garden which is often the case! Easy, warming and delicious 🙂
Reply
- Amanda
  July 29, 2021 at 7:50 am
  
  Oh, thanks Sarah. I love this soup - it's such a great one for the whole family.
  Reply

« Older Comments

3-Ingredient Zucchini Soup (2024)

Why You'll Love This Vegan Zucchini Soup

Ingredients

How To Make The Creamiest Zucchini Soup Ever

Serving Suggestions

FAQs

More Soups for You

3-Ingredient Zucchini Soup

Ingredients

Instructions

Notes

Nutrition

Reader Interactions

Comments

Questions or Comments? Drop them Right Here.

FAQs

What is the secret ingredient in soup? ›

Can you overeat zucchini? ›