Zucchini soup is one of my easiest dishes to prepare. First of all, zucchini soup is perfect for summer when you do not want to use the stove for a long time, because the preparation time is a maximum 30 minutes. Secondly, it consists of a small amount of ingredients and the cost of making it is very low! Especially now that zucchini is so cheap. And finally, it’s delicious!
ZUCCHINI – its taste is not very intense, but we can help it bring out its aroma by adding garlic and fresh basil to the soup.
CREAM – I used the plant-based cream available in the supermarket here, but I assure you that it is not necessary. The zucchini soup tastes delicious even without it.
BLENDER – the only one I have is an ordinary hand blender with a metal tip. Thanks to that I can blend even hot soup with it. However, for even creamier texture, some people use a jug blender.
Here we go!

INGREDIENTS
- 3 medium zucchinis
- 1 larger onion
- 3 cloves of garlic
- 4-5 basil leaves
- pinch of thyme (can be dried if you don’t have a fresh one)
- 1L of vegetable broth
- 2-3 tablespoons of vegan cream
- 4 slices of bread (doesn’t have to be fresh)
- tablespoon of oil
- salt
- pepper
ZUCCHINI SOUP PREPARATION
- Dice the onion and zucchini, press the garlic through the smasher. First, fry the onion and garlic in a frying pan, then when it turns slightly golden. Put in the zucchini and fry for about 5 minutes. Add a pinch of salt at the end.
- Add a 0.5L of stock and cook over a low-heat for about 10-15 minutes, adding another 0.5L of broth every now and then. At the end of cooking, when the zucchini is already soft, add thyme and basil, remove the pot from the heat.
- We blend everything to a smooth consistency, then add some vegan cream.
- Dice the bread, pour a little olive oil, add salt, pepper and thyme and fry in a pan for 5 minutes till it turn a bit golden-brown.
Ready to serve!
