Zucchini Garlic Soup – Simply Vegan and Healthy!

Zucchini Garlic Soup – Simply Vegan and Healthy!

This is so simple and delicious! As the summer is winding down, there is still an abundance of zucchini available. Now that the weather is starting to cool down, I could really go for some zucchini soup. I have been making this for a long time, and sauteed zucchini always remind me of my famous (at least among my family) zucchini quiche. But, since I’m not eating eggs or dairy right now, here’s a super delicious and simple recipe that you can make any time of the year, as long as you can find zucchini in your grocery store.

Zucchini Garlic Soup – Simply Vegan and Healthy!
Prep time
Cook time
Total time
Since zucchini has such a delicate flavor, it's fun to heat it up by adding chili flakes. It's optional if you don't like the heat.
Recipe type: Soup
Cuisine: Californian
Serves:: 4 Makes: 3 Cups
  • 2 T Olive oil
  • 3 Cloves garlic, unpeeled, finely minced or pressed
  • 1 ½ C Chopped Zucchini (About 2)
  • ½ pinch Crushed Red Pepper Flakes (optional)
  • ½ t Thyme, dried
  • Kosher sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 ½ C Swanson’s Low Sodium Vegetable Broth
  1. Over medium-high heat, warm oil in a medium saucepan, add and sauté garlic for 30 seconds.
  2. Add zucchini, seasonings and spices.
  3. Sauté until somewhat soft, about 3-5 minutes.
  4. Meanwhile, in microwave, heat vegetable broth on high for 2 minutes.
  5. Add hot vegetable broth to sauce pan and bring just to a boil.
  6. Reduce heat to medium and simmer for 3-5 minutes, or until squash are fork tender.
  7. Set aside to cool slightly.
  8. Pour mixture into a high-powered blender and process until very smooth, about 20 seconds.
  9. Serve warm.


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