Soup season continues with this creamy zucchini potato soup. This soup is packed with nutrients and I mean it when I say it’s incredibly easy. Probably one of my easiest recipes to date. Roasted zucchini, potatoes, cauliflower, garlic and onion all blended together with coconut milk and broth. It’s filling, warming and thick!
Equipment you need
You only need a couple things:
- A large baking sheet or baking dish – anything that could hold a lot of veggies and go into the oven.
- A large blender – you could also use an immersion blender and transfer everything to a pot. But I find the blender is faster for this recipe.
- A knife – to chop everything.
- Aluminum foil – to cover our veggies to roast!
Ingredients needed to make creamy zucchini potato soup
Here’s what to add to your grocery list:
- A large zucchini – or a couple smaller ones. Eyeball it! No need to peel these veggies either.
- 2 medium gold potatoes – peeled and chopped.
- ⅓ cup of cauliflower – I used pre chopped cauliflower florets. A plain head of cauliflower works too.
- ½ a yellow onion – just slice it in half and add it straight to the baking dish.
- 5 garlic cloves – slice the very tops off the garlic cloves but you can leave the rest of the skin on. The idea is to squeeze out the garlic once it’s all soft and roasted.
- olive oil
- A large pinch of salt
- A large pinch of pepper
- 13 oz coconut milk – or equivalent to one can. Full fat coconut milk will be creamier, but I used reduced fat.
- 1½ cups of low sodium chicken broth or vegetable broth. I love the taste of chicken broth so that’s usually what I grab.
- water
How to make Creamy Zucchini Potato Soup
Let’s make this soup!
Step 1
Preheat the oven to 400°F. To a baking sheet or dish, add the chopped potato, onion, cauliflower, zucchini, and garlic. Drizzle on the olive oil and massage it into the vegetables with your hands. Add a pinch of salt and pepper.
Step 2
Cover the pan or dish with foil and roast the vegetables for 30 minutes. Then remove the foil and continue roasting for 10 minutes. The vegetables should be slightly browned but not overly crispy. Remove from the oven and let cool for 5 minutes.
Step 3
Add the vegetables to a blender (squeeze the garlic out of its skin first) and pour in the broth, coconut milk and water. Cover the blender and pulse the soup on high until it is nice and smooth. Give it a taste test and add more salt if preferred.
Step 4
Pour the soup into a bowl and enjoy! Add toppings if you’d like. I used prosciutto, pine nuts and some greens.
What toppings can I put on this soup?
If you want to add some extra toppings to your creamy soup, here’s what I recommend:
- crispy prosciutto
- toasted pine nuts
- crunchy chickpeas
- grated parmesan cheese
- Bacon
- A swirl of pesto
- Pepitas
- Chopped dill
- chopped parsley
Recipe Storage
Put the soup in an airtight container and store in the fridge for up to one week. To reheat, place the soup in a small pot and reheat on the stovetop over medium heat for about 5 minutes, until lightly bubbling.
Other recipes to try
Check out these other soups:
Healthy Italian Wedding Soup with Turkey Meatballs
Sheet Pan Carrot and Potato Soup with Crunchy Kale
Delicata Squash and Ground Turkey Soup
Coconut Curry Butternut Squash Soup with Crunchy Chickpeas
Leave a Review for Creamy Zucchini Potato Soup
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Creamy Zucchini Potato Soup
Equipment
- 1 large baking sheet or baking dish
- 1 large blender
- 1 knife
- aluminum foil
Ingredients
- 1 large zucchini diced
- 2 large gold potatoes peeled and chopped
- ⅓ cup cauliflower florets
- ½ a yellow onion halved
- 5 garlic cloves with the tops sliced off (skin on)
- 2 tbsp olive oil
- 1 large pinch salt
- 1 large pinch pepper
- 13 oz coconut milk
- 1½ cups low sodium chicken broth or vegetable broth
- 1½ cups water
Instructions
- Preheat the oven to 400°F. To a baking sheet or dish, add the chopped potato, onion, cauliflower, zucchini, and garlic. Drizzle on the olive oil and massage it into the vegetables with your hands. Add a pinch of salt and pepper.2 large gold potatoes, ⅓ cup cauliflower florets, ½ a yellow onion, 5 garlic cloves, 2 tbsp olive oil, 1 large pinch salt, 1 large pinch pepper, 1 large zucchini
- Cover the pan or dish with foil and roast the vegetables for 30 minutes. Then remove the foil and continue roasting for 10 minutes. Remove from the oven and let cool for 5 minutes.
- Add the vegetables to a blender (squeeze the garlic out of its skin first) and pour in the broth, coconut milk and water. Cover the blender and pulse the soup on high until it is nice and smooth. Give it a taste test and add more salt if preferred.13 oz coconut milk, 1½ cups water, 1½ cups low sodium chicken broth
- Pour the soup into a bowl and enjoy! Add toppings if preferred. Pictured here are pine nuts, prosciutto and chopped greens.
