What do you do when you have too much zucchini? You can make this delicious soup that is hearty and filling. It’s perfect for those who are looking for a healthy and easy meal. This soup is gluten-free, vegetarian, and vegan-friendly.

A silver spoon lifting a bite of potato soup from a white bowl.

Nothing is more comforting than soup! It’s not just for winter, either. On summer days when the air conditioning leaves a chill in the house, or as the days transition to fall, soup can still be a warm bowl of comfort.

This recipe is perfect for many diets because it’s vegetarian and can easily be made vegan.

Why You Need This Recipe

  • Even with chopping and cooking, this will come together in just under 40 minutes. Perfect for busy nights, especially because it simmers for half of that time, meaning it’s super easy to make.
  • Not everyone likes “hiding” their veggies, but sometimes it is handy to do so. Zucchini is blended up with creamy potato, adding a great nutrient boost.
  • Yogurt adds creaminess and a shot of protein instead of using heavy cream. This blended soup remains a light and healthy option this way. Simply swap dairy-free versions of yogurt to make this soup vegan.

Key Ingredients

Ingredients for zucchini potato soup in small bowls on a white surface.

Yukon gold potatoes are a perfect option that work so well in this creamy soup.

Zucchini is often showing up on doorsteps in abundance in fall. Whether you garden or your neighbor shares, we can only make so much zucchini bread or zucchini brownies!

Broth is a very nourishing liquid, and helps keep this soup spoonable.

Greek yogurt is a shot of protein and adds even more of a creamy texture. Use coconut yogurt for dairy-free diets.

Salt and black pepper add seasoning to this easy soup.

Recipe Steps

Process collage of making zucchini potato soup in a Dutch oven.

Step One

Heat oil in a Dutch oven or large saucepan and sauté garlic and onion over medium heat until fragrant.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add in zucchini, potatoes, and broth.

Step Three

Bring soup to a boil and then simmer until the potatoes are soft, about 10 minutes.

Step Four

Carefully blend the soup using an immersion blender or a regular blender.

Step Five

Stir in yogurt and season to taste. Enjoy!

A small white bowl of zucchini potato soup garnished with parsley.

Recipe Tips & Substitutions

  • You can easily double this recipe if you want more servings.
  • Non-vegetarians can use chicken broth to increase the protein content of this soup.
  • Feel free to top the soup with chopped green onions or with a squeeze of lemon juice. A dollop of sour cream would also be great!
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

Recipe FAQs

Is this soup vegan?

I use vegetable broth instead of chicken, but there is Greek yogurt here. However, you can use any plain yogurt, including dairy-free options. So yes, this can be made dairy-free and vegan with some substitutions.

How do I blend this soup?

I find the easiest way to be with an immersion (stick) blender. You can carefully transfer the soup to a regular blender, but hot liquids can be tricky. You’ll want to vent the lid and keep a towel over the top, and likely blend in batches. Always be careful when you’re using a hot liquid in a blender!

Can I use sweet potatoes in this recipe?

Yes, but the color, flavor, and nutritional content will be different.

A gray ladle filled with zucchini potato soup over a Dutch oven.

More Healthy Soup Recipes You Might Like

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A small white bowl of zucchini potato soup garnished with parsley.

Zucchini Potato Soup


Description

What do you do when you have too much zucchini? You can make this delicious soup that is hearty and filling. It’s perfect for those who are looking for a healthy and easy meal. This soup is gluten-free, vegetarian, and vegan-friendly.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 medium zucchini, chopped into 1-inch chunks
  • 3 Yukon gold potatoes, chopped into 1-inch pieces
  • 4 cups reduced-sodium vegetable broth
  • 1/4 cup unsweetened Greek-style yogurt (use dairy-free yogurt for dairy-free diets)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. In a large stockpot, heat the oil over medium heat.
  2. Add the onion and garlic and sauté in the oil for a few minutes, stirring occasionally.
  3. Add the zucchini, potatoes, and broth, and stir to combine.
  4. Turn the heat to high and bring the mixture to a boil.
  5. Reduce the heat, cover the pot, and simmer for 10 minutes, or until the potatoes are fork-tender.
  6. Turn off the heat and use a hand immersion blender to blend the soup. Alternatively, you can transfer the soup to a regular blender (be very careful when blending hot liquids).
  7. Stir in the yogurt, salt, and pepper, and serve hot.

Notes

  1. You can easily double this recipe if you want more servings.
  2. Non-vegetarians can use chicken broth to increase the protein content of this soup.
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: potato soup, vegan soup, blended soup, dairy free

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