Creamy Zucchini and Potato Soup

This zucchini potato soup contains fresh, fragrant thyme and a hint of lemon. It is light and creamy, low in fat, satisfying, delicious and ready in under 30 minutes!

This zucchini potato soup is creamy and comforting but does not contain heavy cream (or plant-based alternative). It's a mixture of vegetables, stock and fresh herbs which together create a light, but satisfying dish that's full of flavour and nutritious. One portion of this soup contains only about 100 calories.

Making vegan zucchini and potato soup is easy and involves 3 simple steps. Start by making your soup base using a few popular vegetables, then add the potatoes, zucchini and stock, and cook the soup until the vegetables are tender. As there are so few ingredients in this recipe adding fresh herbs is important, as is sufficient seasoning (see my tips and recommendations in Ingredients and Instructions below). I also used lemon zest, which is a little unusual in soup, but works remarkably well in enhancing the flavour of this simple dish. Don't skip it!

Zucchini potato soup ingredients and substitutions

• Zucchinis: I recommend using medium or small zucchinis as they tend to have more flavour than very large ones. 
• Potatoes: see details below.
• Additional vegetables: onion, garlic, celery and leek. These vegetables help to naturally thicken the soup and add more flavour.
• Stock: use either vegetable or chicken stock.
• Herbs: I used fresh lemon thyme, but you can use regular thyme instead, if you can't get the scented variety. In my view fresh herbs work better than dried in this recipe, but if you can't get them use about ½ teaspoon dried thyme to start with and add more, if necessary, once you've pureed the soup.
• Lemon: enhances the flavour. Use both the juice and zest (see Instructions).
• Oil and butter: use plant-based spread, if required (in addition to the oil).
• Salt and pepper: add to taste. I recommend using freshly ground either green or white peppercorns.

How to prepare the zucchini

Trim off the ends and rinse the zucchinis thoroughly. I recommend cutting them into fairly small cubes (a little larger than the potatoes) so they cook quickly. If you chop the zucchinis into large chunks the potatoes will become overcooked and mushy before the zucchini is cooked.

What potatoes to use

Use all-rounders or starchy/floury potatoes that are good for mashing and have a creamy texture, such as Russets or Yukon Gold (Maris Piper/white potatoes in the UK).

How to make zucchini soup with potatoes: step-by-step

1. Sautee vegetables: In a pot melt the butter with oil, add the onion, celery and leek and cook over a low/medium heat for about 5 minutes until softened, stirring often.

2. Add zucchinis and potatoes: Add the cubed zucchinis, potatoes, garlic, 1 tablespoon of the thyme, pepper to taste and most of the stock. Stir, cover and bring to the boil then lower the heat and simmer for about 12 minutes or until the potatoes are tender.

3. Puree soup: Remove from the heat, taste the soup and add more fresh thyme, if required. Add the lemon zest and puree the soup until smooth. Stir in the lemon juice, add the remaining stock if necessary, adjust the seasoning and enjoy!

TIP: Try not to add too much lemon juice as this can make the soup sour. Use more lemon zest, instead, if needed.

Serving suggestions

This lemony zucchini potato soup is delicious on its own, with sourdough bread or homemade spinach bread. You can garnish it with lightly toasted seeds or croutons for crunch. My favourite topping is either shredded gouda or gruyere cheese - but parmesan or cheddar will work well, too.

I often also add more lemon zest and finely chopped lemon thyme to individual portions.

How to adjust the texture

This easy potato and zucchini soup can have varying degrees of creaminess depending on the tool you use. For example, a hand blender (which is what I used) will make your soup creamy, but if you want an exceptionally smooth texture use a high-speed blender.

On the other hand, if you prefer a mixture or chunky and creamy (as in this cauliflower potato soup or root vegetable soup) you can use either a potato masher or partly puree the soup using a hand blender.

What other vegetables can be used

Zucchinis as well as potatoes are extremely versatile and can be successfully combined with a variety of vegetables. You can add seasonal vegetables, including kohlrabi, baby spinach, kale, marrow or chard (and use a little less potatoes and/or zucchini).

Top tips

• I recommend using small or medium sized zucchinis, as they tend to have more flavour than very large ones.
• For best results use all-rounder potatoes, such as Russets.
• Cut the zucchinis into small cubes (a little larger than the potatoes). See the photos.
• Make sure you don't overcook the soup. It is ready when the potatoes are tender.
• You can puree your vegan zucchini and potato soup using either a hand blender or high-speed blender (for an extra smooth, creamy texture).
• You may want to adjust the recommended amount of stock according to personal preference. Add a little less to start with and top up later, if required.
• Keep refrigerated for up to 4 days.
• Freeze in an airtight container.

Related recipes to try next

• Red Vegetable Soup (Vegan)
• Mushroom Potato Soup (No Cream)
• Creamy Beet and Fennel Soup with Potatoes

See also these other easy, delicious soup recipes including more creamy vegan soups!

Recipe

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How has this zucchini potato soup recipe turned out for you? Let me know in the comments below, thanks!

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