chilled zucchini soup recipe vegan whole food plant-based oil free easy healthy

Need a light & refreshing soup during the hot summer days? Chilled Zucchini Soup is ready in minutes and is the perfect way to cool down.

Quick Cool & Creamy Chilled Zucchini Soup

There’s some kind of magic that happens when you simply roast zucchini with onions. It sounds so ordinary, if not entirely uninspired, yet it creates an impossibly rich, savory depth of flavor.

I could very happily eat this combo plain, as is, but blending them into a cool and creamy soup takes it to a whole new level.

Pale green from a generous handful of fresh basil, it’s pure summer sunshine in a spoon.

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Print Recipe

Cool & Creamy Chilled Zucchini Soup

There’s some kind of magic that happens when you simply roast zucchini with onions. It sounds so ordinary, if not entirely uninspired, yet it creates an impossibly rich, savory depth of flavor. I could very happily eat this combo plain, as is, but blending them into a cool and creamy soup takes it to a whole new level. Pale green from a generous handful of fresh basil, it’s pure summer sunshine in a spoon.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 152kcal

Author: Hannah Kaminsky

Ingredients

1 medium yellow onion diced
2 medium zucchini diced
1 clove garlic minced
1/2 cup raw cashews
2 cups low-sodium vegetable stock
1 cup ice cubes
1/2 cup fresh basil
2 tablespoons white miso paste
2 tablespoons apple cider vinegar
1 tablespoons nutritional yeast
1/4 teaspoon ground black pepper

Instructions

Preheat your oven to 400 degrees. Spread the diced onion, zucchini, and garlic out on a baking sheet lined with parchment paper. Roast for 15 – 20 minutes until golden brown. Alternately, air fry at 370 degrees for 10 minutes. Let cool.
Set aside a small handful of the roasted zucchini, then transfer the rest to your blender, along with the roasted onion and garlic. Add the cashews, vegetable stock, ice cubes, basil, miso, vinegar, nutritional yeast, and pepper. Blend on high speed until completely silky smooth.
Divide the soup between bowls and top with the reserved zucchini. Enjoy right away!

Notes

Serving suggestion: Embrace the green goodness by adding a handful of baby kale, spinach, or arugula.

When the weather gets colder, this is a wonderful soup to serve hot, too! After blending, transfer the mixture to a medium saucepan and cook gently over low heat, until warm all the way through.

Notes: To make this recipe nut-free, replace the cashews with an equal amount of sunflower seeds or ¼ cup of tahini.

Leftovers will keep in the fridge for up to 3 days, but may begin to turn brown.

Nutrition

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Carla on August 8, 2024 at 11:24 pm

I have giant, beautiful zucchini from the farm that I need to use. This recipe looks perfect!
Approximately how many cups of zucchini equals 2 medium?
- Andrea Djafri on August 9, 2024 at 5:54 am
  
  Oh wonderful! 2 medium zucchini equals about 2/3 cup.
Hannah on August 9, 2024 at 6:30 am

Hi Carla! Hope you see this because I can’t reply to directly. While 2 medium zucchini would equal 2/3 cup grated, it’s more like 1 1/4 – 1 1/2 cups diced.
Morgen Drasnin on August 21, 2024 at 12:57 pm

I just made this soup, and it’s simply sublime… and so easy. Thank you, thank you!
- Andrea Djafri on August 23, 2024 at 5:43 am
  
  We are so glad to hear you enjoyed it!