Creamy zucchini and potato soup

Heather Disarro

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Here's a creamy vegan soup you can feel good about eating! Fresh zucchini and potatoes are pureed together with other fresh ingredients to make a creamy soup you can serve any guest.

creamy zucchini potato soup

Creamy zucchini potato soup

Serves 6 hearty portions


  • 4 medium zucchini, washed and chopped roughly
  • 2 large russet potatoes, peeled and chopped
  • 1 large yellow onion, peeled and chopped
  • 2 large cloves garlic, whole
  • 3 cups vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin


  1. Heat a large soup pot over medium-high heat.
  2. Add the olive oil and all of the vegetables and toss to coat.
  3. Cover and allow to cook for about 3 to 4 minutes.
  4. Add the salt and pepper, toss to coat, and then stir in the vegetable stock.
  5. Cover and allow to cook for another 15 minutes until all of the vegetables are very soft.
  6. Working in batches, carefully puree the vegetables and stock in a blender or a food processor.
  7. When the vegetables are all pureed, stir in the cumin.
  8. Serve hot.

More healthfully delicious zucchini recipes

Herbed zucchini soup
Slow cooker cream of zucchini soup
Curried zucchini soup

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.