This easy Zucchini Potato Soup is made with only a few ingredients. It’s a light and satisfying recipe that is also vegan and dairy-free.

bowl of zucchini potato soup with cashew cream swirl

It’s just about zucchini season which means that they will be everywhere! If you’ve never eaten zucchini squash before, then you should really try it. It is a mild-tasting vegetable that is very versatile.

Some of the best healthy zucchini recipes on this website include:

I think you’re really going to like this new recipe, too! This Zucchini Potato Soup is great for summer because it’s not heavy, but it is flavorful and filling.

Recipe Steps

I think you’ll agree that this soup is very easy to make. You can make it in an Instant Pot pressure cooker or on the stovetop.

zucchini soup ingredients on the countertop

Step One

First, gather up your ingredients for this Zucchini Potato Soup including zucchini, potatoes, onion, and broth. I also recommend making a batch of Cashew Cream to add creaminess at the end. If you’re not dairy-free, you can use heavy cream or yogurt instead.

chopped potato and onion

Step Two

Add your ingredients to the Instant Pot or a big pot. Cook on high until the potatoes are tender. This will take about 15 minutes on the stovetop and 6 minutes in a pressure cooker.

vegetables in Instant Pot

Step Three

Once the zucchini and other veggies are cooked, it’s nice to use a hand immersion blender to make the soup smooth and creamy.

creamy zucchini soup

Step Four

The last step of this Zucchini Potato Soup recipe is to stir in your cashew cream. This will make the soup even creamier and more luscious. If you aren’t dairy-free, feel free to use regular cream or yogurt.

And, if you want to make this soup even heartier, you can also stir in some white beans, shredded chicken, or sausage. You could also use chicken broth instead of vegetable broth to add more protein, but then the soup won’t be vegan. And, just to be clear, the soup will be be vegan if you added beans, but not vegan if you added chicken or sausage.

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zucchini soup ready to eat

Here is the printable recipe:

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Zucchini Potato Soup (Vegan & Dairy-Free)

two bowls of zucchini soup with two gold spoons

This easy Zucchini Potato Soup is made with only a few ingredients. It’s a light and satisfying recipe that is also vegan and dairy-free.

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Soups
  • Method: Stovetop or Pressure Cooker
  • Cuisine: Healthy
  • Diet: Vegan
Scale

Ingredients

  • 1 medium zucchini, chopped
  • 2 red potatoes, cut into quarters
  • ½ onion, chopped
  • 3 cups reduced-sodium broth
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup cashew cream (you can substitute heavy cream or yogurt, if you prefer)

Instructions

  1. In a large saucepan, combine the zucchini, potatoes, onion, broth, salt, and pepper.
  2. Bring to a boil, place a lid on the pot, and reduce the heat to low. Simmer for 15 minutes, or until the potatoes are fork tender.
  3. Turn off the heat and use a hand immersion blender to blend the soup to a smooth consistency.
  4. Stir in the cashew cream and serve hot.

Notes

INSTANT POT DIRECTIONS: Combine the zucchini, potatoes, onion, broth, salt, and pepper in the base of a 6-quart Instant Pot. Lock on the lid and set the time to 6 minutes on high pressure. When the cooking time is up, let the pressure come down naturally for 10 minutes. Then, use the quick release and remove the lid. Use a hand immersion blender to blend the soup to a smooth consistency. Stir in the cashew cream and serve hot.

Keywords: vegan zucchini soup, dairy free soup, healthy zucchini recipe

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