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Dairy-free creamy zucchini potato soup
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5 from 1 vote

Dairy-Free Creamy Zucchini Soup

Dairy-free creamy zucchini soup is light, silky and downright savory. This simple and healthy blended vegetable soup is full of flavor and a delicious way to use up fresh zucchini from your garden.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Side Dish, Soup
Servings: 4


  • 2 Tbsp avocado oil, extra virgin olive oil, grass-fed butter or ghee
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 small stalks celery, chopped
  • 5 cups zucchini, sliced into 1/2" rounds
  • 2.5 cups yellow potatoes (Yukon Gold), peeled and diced
  • 4 cups good-quality chicken, turkey or vegetable broth
  • Sea salt and black pepper, to taste
  • Raw grated zucchini, for garnish, optional
  • Fresh herbs such as cilantro, dill, basil or parsley, for garnish, optional


  • Add avocado oil (or extra virgin olive oil, butter or ghee) to a large stock pot over medium heat. Once heated through, add the onion, garlic and celery, and stir. Cook, stirring occasionally for a few minutes.
  • Next, add the zucchini and potatoes, and stir. Season to taste with sea salt and black pepper. Continue to cook, stirring occasionally, for 5-7 minutes. Then, add the broth and bring to a boil. Reduce heat to a simmer and cover partially with a lid (keep it ajar a little bit). Simmer for 20 minutes.
  • Remove from heat and add to a high-powered blender container (may need to do in two batches depending on your blender). Blend until smooth. Return blended soup to pot and taste. Add more sea salt and/or black pepper, if desired.
  • If desired, serve with fresh herbs of choice and/or raw grated zucchini. Store any leftovers in a covered container in the fridge and eat within 2-3 days.