If you're craving something cozy but still light, healthy, and veggie-packed, this Zucchini and Potato Soup may be for you. It's creamy, comforting, and surprisingly bright, but it doesn't weigh you down. With tender potatoes and mellow zucchini, this soup is simple enough for a weeknight. Ready in about 30 minutes.
This cozy Zucchini and Potato Soup is especially popular in the early fall and summer when zucchini is either overflowing from gardens or showing up at the farmer's market. It's the perfect bridge between warm and cool weather - light enough for sunny days but hearty enough for chilly evenings.
Luckily, zucchini is available year-round at most grocery stores, so you can enjoy this one-pot soup anytime. If you're craving more summer sippers, don't miss my refreshing Creamy Cucumber Gazpacho, Creamy Zucchini Soup, or Easy Watermelon Gazpacho.
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Why You'll Love This Recipe
- Creamy without the cream - What makes this soup creamy without a drop of dairy is that I blend about half the soup. You get a thicker texture while still keeping a little bite from the zucchini and the remainder of the potatoes and beans.
- Simple pantry ingredients - Nothing fancy here, just real, wholesome goodness you probably already have on hand.
- Great for leftovers - The flavor gets even better the next day (and yes, it freezes well).
- Totally customizable - Toss in greens, swap the beans, add peas, or add a swirl of pistachio pesto - this soup plays well with others.
Ingredients
Veggie Broth: I usually skip the boxed stuff and go for veggie paste (like Better Than Bouillon). I sauté a spoonful with the veggies for a minute to wake up the flavor, then add the 4 cups of water. But if you've got a high-quality store-bought broth you love, that works great too!
Potatoes: I use russet potatoes for their texture, which helps thicken the soup a bit as they cook. But Yukon Gold or red potatoes will work too.
Italian Seasoning: Use store-bought or try this Italian blend recipe to keep handy.
White Beans: I like using canned cannellini beans for their creamy texture and mild flavor. They blend beautifully into the soup. Great Northern or navy beans work just as well if that's what you've got!
See the recipe card for quantities and a full list of ingredients.
Variations
- Add vegan Italian sausage. Stir in sliced Beyond Sausage, your favorite vegan Italian-style sausage, or make your own from my roundup of 15 Delicious Vegan Sausage Recipes. Saute the sausage first, before the veggies. You can also add sausage to the air fryer for about 8 minutes at 360°F, and then add it to the soup.
- Green it up - Toss in a few handfuls of fresh, chopped baby spinach, kale, or chopped Swiss chard right before serving. I also often add peas for variation.
How To Make Zucchini and Potato Soup
Visual learners, this section is for you. Find the detailed recipe at the end of the post.
Step 1: Heat a small amount of olive oil in a large pot or Dutch oven over medium heat. Add diced onion, garlic, and chopped carrots. Sauté for about 5 minutes, stirring occasionally, until the onions are softened and fragrant.
Step 2: Add the chopped zucchini and diced potatoes to the pot. Cook for another 5-7 minutes, letting the veggies soften just a bit before seasoning.
Step 3: Sprinkle in Italian seasoning, salt, and pepper. Stir to coat the vegetables evenly and toast the spices slightly to wake up their flavor.
Step 4: Pour in the vegetable broth and add the white beans. Give everything a good stir, then bring it to a gentle boil.
Step 5: Once the vegetables are tender, use an immersion blender to partially blend the soup directly in the pot. Blend as much or as little as you like depending on your desired texture - chunky, creamy, or somewhere in between. You'll see it start to thicken slightly as you blend.
Step 6: Squeeze in fresh lemon juice for brightness or add it to your serving for the freshest taste. Taste and adjust seasoning as needed.
Step 7: Give the soup one last stir. Let it simmer another minute or two to meld the flavors.
Step 8: Ladle into bowls and serve warm. Garnish with fresh parsley, and don't forget the crusty bread for dipping!
Top Tips
- Blend just half or slightly more than half for the perfect texture. It remains creamy yet hearty, with chunks of zucchini and potato. You'll know when to stop blending when you see it thickening a bit.
- Season in layers - Salt as you go - after the onions, after the broth, after blending. It makes all the difference.
Serving Suggestions
- Crusty bread is a must - Serve with toasted sourdough, garlic bread, or a hunk of baguette to soak up every drop. I love to butter mine in case you ever have me over:)
- Top it like a pro - Add a drizzle of olive oil or Air Fryer Croutons. I've even added slices of Hass avocado on top, too.
- Pair it with salad - Try it with Vegan Caesar Salad, Cucumber and Apple Salad, or Mediterranean Cucumber Tomato Salad to make the most of the summer and fall produce.
Recipe FAQS
Yes. Let it cool completely, then freeze in portions for up to 3 months. Just give it a stir after reheating - the texture might thicken a bit, but that's nothing a splash of broth can't fix.
No you don't.
For a thicker soup, reduce the broth slightly or blend a little more. You can also add about ½ cup more potatoes than the recipe calls for. For a thinner consistency, simply add extra vegetable broth or water until it reaches your desired thickness. You will need to adjust the seasoning.
Got a minute? I'd love for you to comment and rate this zucchini and potato soup. Your feedback is invaluable. Did you love it? Did you make any fun twists? Please let me know how my directions worked, so I can continue to improve my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Zucchini and Potato Soup
Ingredients
- 1 tablespoon olive oil
- ½ large onion chopped; 160 grams or 1 heaping cup
- 1 small carrot chopped; 100 grams or ~ 1 cup
- 4 cloves garlic minced
- 2 medium zucchini chopped; 350 grams or 2 heaping cups
- 1 large russet potato diced; 350 grams or 2 heaping cups
- 1 tablespoon Italian seasoning
- 4 cups vegetable broth If using vegetable paste, use about a heaping tablespoon + 4 cups of water
- 1 14 ounce can cannellini beans
- 1 ½ teaspoons salt or to taste
- ½ teaspoon black pepper to taste
- fresh lemon juice to taste
- Optional toppings: fresh parsley chives, vegan sour cream, or croutons
Instructions
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrot, and garlic and cook for 5-7 minutes until soft.
- Add veggies & broth: Add the zucchini and potatoes and sauté for 5-7 minutes, until they start to soften. Stir occasionally to prevent the pot from scorching. Sprinkle in the Italian seasoning, salt, and pepper, and cook for another minute. Pour in the vegetable broth and beans, stir well, and bring everything to a boil.If you're using vegetable paste instead of broth, stir in the paste with the seasonings and sauté for a couple of minutes before adding water.
- Simmer: Reduce heat, cover, and simmer for about 15 minutes or until potatoes are fork-tender.
- Blend: Use an immersion blender to purée about half the soup right in the pot, leaving some chunks for texture.
- Finish & taste: Adjust salt and pepper to taste. Then add a squeeze of lemon juice to taste or add a squeeze to each individual serving.
- Serve: Ladle into bowls and top with parsley, a swirl of vegan sour cream, croutons, or serve with crusty bread.
cf86713 says
Can this be done in a slow cooker?
Regi Pearce says
Yes, you can make this Zucchini and Potato Soup in the slow cooker! If your slow cooker has a sauté function, use it to cook the onion, garlic, and carrot first for extra flavor, then add the remaining ingredients (except the lemon juice). If it doesn’t, just add all the ingredients (except the lemon juice again) straight into the pot. It will still be delicious, just a little less caramelized. Cook on low for 6–7 hours or high for 3–4 hours, or until the potatoes are tender. Blend about half the soup with an immersion blender right in the pot, stir in the lemon juice, and garnish with the toppings before serving. Let me know how it turns out! I hope you love it.
Regi Pearce says
This soup has been my go-to fix when I want to use the zucchini I have. I love how cozy it feels without being heavy—and the potatoes make it extra comforting. Plus, it’s a breeze to throw together. Let me know if you give it a try or switch it up with your own twist!