This creamy zucchini soup is the best way to make a healthy soup that your family will LOVE! Just throw in zucchini, potatoes, tomatoes and bell peppers, cook, and then puree… and you’re done. It’s gluten free and vegan so everyone can enjoy it and it’s easily made on the stovetop, in a pressure cooker, an instant pot, or even a slow cooker! Get ready to be amazed by how delicious a hearty zucchini bisque can be!
A soup full of zucchini, bell pepper, tomatoes, and potatoes may sound too healthy to be delicious, but this soup will surprise you!
Will kids eat this veggie-packed vegan zucchini soup?
Yes, surprisingly, kids love it! Every time that I make this creamy zucchini soup I look into the pot full of nothing but vegetables and wonder how a pot full of nothing but veggies can be so yummy and satisfying. My oldest won’t touch zucchini, tomatoes, or peppers, but he will eat bowl after bowl of this soup! He says that it just tastes like creamy mashed potatoes with pesto in it…and he is right.
What can I do with veggies that are imperfect or getting old?
Make creamy zucchini soup! This is a great soup to make to use up old vegetables that are starting to wrinkle. The ones that haven’t gone bad yet, but don’t look as appealing to eat raw. Just cut out any bad spots and throw them in the pot. Everything will be pureed into a smooth creamy consistency, in the end, so the look of the veggies doesn’t matter.
What should I put in my zucchini soup?
- Zucchini – You can use any size zucchini you like as long as you have about 4 cups in total. If you have large ones with big seeds, cut the seedy parts out. (You can also use yellow sqash in equal parts or half and half if you would like to).
- Potatoes – This thickens the soup and makes it creamy. About 4 medium potatoes usually work well. You can add a little more or less to control the consistency.
- Tomatoes – This can be any type of tomatoes. I usually use about 2 medium sized tomatoes or about 1 cup of cherry tomatoes.
- Bell Peppers – Red, orange or yellow bell peppers are the sweetest and give this soup the nice flavor.
- Water – Use enough water to cover the vegetables in the pot. The exact amount will vary depending on how many veggies you put in it.
- Salt – For flavor. I usually need about 2 tsp for a pot, but adjust to your taste.
- Basil or Pesto – I love pesto in this soup, but if you don’t have it fresh basil also gives it a wonderful flavor too. You can use my vegan pesto recipe to easily make your own.
How do I make creamy vegan zucchini soup?
- Throw all of the veggies into the pot with the water.
- Let it build up to pressure and then turn it off.
- Come back when the pressure releases and salt and vegan pesto (or basil) and puree with an immersion blender until creamy.
- Put everything in the pot in the morning. (Add an additional 1 cup water).
- Turn it on low for 8 hours or high for 5-6 hours.
- Then add salt and vegan pesto (or basil) and puree with an immersion blender until creamy.
If you don’t have either of these:
- Add all ingredients to a soup pot.
- Boil until the veggies are very soft (About 25 minutes).
- Then add salt and vegan pesto and puree with an immersion blender until creamy.
Any way that you make it, it always comes out creamy and delicious!
- I like to use a medal immersion blender for this soup. This way I don’t have to transfer it to a blender and I’m not touching plastic to such hot liquid.
- If you don’t have an immersion blender, you can transfer small amounts to your blender to puree it, but be careful not to overfill the blender or hot liquid could leak out and burn you.
- Pesto makes this soup delicious! It is hard to find dairy-free pesto in the stores, but super easy to make your own vegan pesto recipe.
Did you make this recipe? Leave a comment below, I’d love to hear from you!
A hearty gluten-free and vegan soup made with zucchini, peppers, tomatoes, and potatoes, pureed into creamy perfection!
- 4 cups zucchini about 2 larger zucchini;
- 1 medium bell pepper I usually use red
- 2 medium tomatoes or about 1 ½ cup cherry tomatoes
- 2 cups potatoes peeled and cut into large cubes (about 3-4 medium potatoes)
- 5-6 cups water (enough to just cover over the veggies by about 1/4 inch)
- 2 tbsp vegan pesto or a handful of fresh basil plus 1 tbsp olive oil;
- 1-2 tsp Salt to taste
- 1/4 cup vegan pesto or fresh basil (optional for garnish).
Wash and chop all of the veggies into big chunks and throw them into a pot. (You can use a pressure cooker or a slow cooker as well).;
Fill the pot with enough water to cover the veggies by about ¼ inch. (About 5-6 cups).
Boil until all veggies are very soft. (If using a pressure cooker, just bring up to pressure and then turn off and wait until pressure goes down). (If using a slow cooker, set to low for 8 hours or at high for 5 hours).
Add pesto (or basil and olive oil) and salt to the pot and puree with an immersion blender. (If you don't have an immersion blender transfer small amount to a blender to puree).
Serve hot with a dollop of pesto.
- If using a crock-pot, add an additional 1 cup of water.
- If using an instant pot, set to pressure cook for 1 minute, then allow the pressure to go down on its own.