The most delicious & easy-to-make vegan cream of courgette soup with dill. A budget-friendly, low calorie soup for lunch or dinner.
Soup season is here and with so many gardeners having a glut of courgettes, just too many to know what to do with, I thought I'd share this deliciously easy courgette soup.
Because it's in season, this soft green vegetable, also called zucchini, summer squash or baby marrow, is cheap to buy right now.
So you can make a really cheap pot of soup.
Perfect if you are on a budget.
Have a friend at work who gives you some from an allotment (thanks Audrey) and it's even cheaper.
Oh, and it's very low calories too. Only 102 calories with cream and 88 calories without cream!
- 🥛 Cream or no cream?
- 👪 Kids prefer a creamy soup
- 🍲 To blend or not to blend?
- 🥘 Ingredients for cream of zucchini soup
- 🥣 Variations
- 🥒 Do you peel courgette for soup?
- 🔪 How do you cut courgette for soup?
- 💭 Cooking courgette soup FAQs
- 🍞 Serving suggestions
- ⏲️ Storing courgette soup
- 🌡️ Freezing courgette soup
- ⭐ Hit the heart (NEW)
- 🥒 More vegan courgette recipes
- 👩🏻🍳 How to make vegan cream of courgette soup
- 📖 Recipe
🥛 Cream or no cream?
Now I have to say this soup is good with and without the cream.
I tried this vegetarian zucchini soup without the cream, before serving it.
And I can truly say eating it as a simple courgette soup with no cream is really delicious.
Of course, not adding cream, also means it will last longer in the fridge.
It's even better when you add a swirl of cream as you are serving the soup.
You can add as much or as little as you like.
Elmlea Plant Cream is my current favourite vegan cream, but there are lots of dairy-free cream alternatives available.
👪 Kids prefer a creamy soup
Children (and some husbands ahem) often prefer a creamy soup as it is milder in flavour.
When serving for a child, I would mix the cream into the soup and you could also add a sprinkling of vegan cheddar on top.
Make sure to serve them it with bread for dunking too.
Dunking is a very important part of eating a delicious homemade soup!
🍲 To blend or not to blend?
You can blend this vegan courgette soup until it is completely smooth, partially blend it so you still have a bite of veg as you eat it or leave it chunky.
It's really a matter of personal choice and how you like your soup.
I like a partial blend, my husband likes a chunky soup and my son will leave chunks of vegetables in the bottom of his bowl if I don't blend it.
I'll leave you to decide.
🥘 Ingredients for cream of zucchini soup
That was for you my American friends! Anyway, here are the simple ingredients you need to make this courgette cream soup.
- Courgettes - zucchini (summer squash, baby marrow)
- Celery - adds more flavour
- Onion - white or brown onions
- Olive oil - or rapeseed oil
- Dill - dried
- Parsley - dried
- Vegetable stock
- Salt & pepper - to season
- Cream - vegan of course, but optional
If you like a green soup, also try my easy broccoli & pea soup.
Here are a few tweaks you can make to this creamy courgette soup.
- Green chilli - add some finely diced green chilli to give a kick of heat
- Basil - this soup is also good as a courgette and basil soup, try it
- Potato - for a hearty soup
- Green lentils - which will hold their shape for added protein and texture
🥒 Do you peel courgette for soup?
No, don't peel the courgette, the skin is really soft and also gives a lovely deep colour to your courgette soup.
Also, as with many vegetables, a lot of the nutrients are in or just under the skin and you don't want to lose those.
You want a nutritious and healthy soup.
And courgette soup is certainly that as courgettes are full of folate, potassium, vitamin A & vitamin C.
🔪 How do you cut courgette for soup?
If you are going to have a chunky soup, slice the courgette into strips then cut into cubes.
Half moons look pretty in a courgette soup, if you are not blending the soup or just partially blending it.
However, if you are blending the soup smooth, then save time and just grate the courgettes (zucchini) with a box grater or in your food processor.
💭 Cooking courgette soup FAQs
It's a quick soup and only takes 25 minutes to cook.
Yes, but add a third less stock as the liquid does not thicken and reduce as it does when cooked in a pot on the stovetop.
2 hours on high or 4 hours on low.
Definitely! Add half the courgette, give it a quick blend (to make room for the other ingredients), then add the rest of the courgettes and the other ingredients and set to smooth soup for 20-25 minutes.
🍞 Serving suggestions
Here are a few serving suggestions for your dairy-free zucchini soup.
- Basil - adding fresh basil on top gives a burst of flavour as you eat the soup
- Bread - for dunking
- Cheese - with some grated vegan cheddar on top
- Cream - with a swirl of cream
- Croutons - add croutons for crunch
- Dill - add some fresh dill as decoration
- Garlic bread - to serve with the soup
- Vegan Parmesan - sprinkle over some homemade vegan parmesan
⏲️ Storing courgette soup
Freshly made vegan courgette soup can be kept in the fridge for 4-5 days (if you don't add the cream.
Cool the soup by spooning it into one or more airtight containers, then once it is cool, pop the lid on and store it in the fridge.
If you added cream, it only keeps for 2-3 days.
🌡️ Freezing courgette soup
Cool the soup by pouring into a large bowl (it will cool quicker when removed from the pot).
Once cool store it in the freezer in freezer bags or tubs for 3-4 months.
To defrost, pop a portion in the fridge overnight, then reheat for lunch or dinner the next day.
Love this soup? Try Cream of Parsnip Soup with Apple next.
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🥒 More vegan courgette recipes
Here are a few easy and delicious courgette recipes to try after this courgette cream soup.
- Carrot, Courgette & Peanut Butter Stuffed Mushrooms
- Creamy Courgette & Potato Pasta
- Stuffed Courgettes with Bulgur Wheat
- Warm Ribbon Courgette & Potato Salad
- Zucchini Muffins
👩🏻🍳 How to make vegan cream of courgette soup
Step-by-step photos. Keep scrolling for the full printable recipe (with full ingredient list, calories and nutritional info).
- In a large pot, heat the olive oil and add the onion, garlic and celery.
- Saute until soft, then add the chopped (or grated if you are blending the zucchini soup smooth) courgettes.
- Add the herbs and cook for 2-3 minutes to soften the courgette a little.
- Add the stock, bring to the boil, reduce to a simmer and cook for about 20 minutes.
- Once cooked season with salt and pepper.
- Blend or partially blend with a stick blender (or in a blender or food processor when a bit cooler).
- Of course, you can leave it chunky.
- Serve with (or without) a swirl of cream.
Vegan Cream of Courgette Soup with Dill
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 3 stalks celery (finely chopped)
- 2 cloves garlic (crushed or grated)
- 3 medium courgettes (cubed or grated)
- 3 teaspoons dried dill
- 2 teaspoons dried parsley
- 1 litre vegetable stock (3 stock cubes)
- 1 pinch salt and pepper
- 4 teaspoons vegan cream (optional)
- In a large pot, warm the olive oil and add the onion, garlic and celery.
- Saute for a few minutes until soft.
- Add the courgette and cook for 2-3 minutes to soften, then add the herbs and the stock.
- Cook for 20 minutes.
- Blend or partially blend with a stick blender and season with salt and pepper.
- Serve each bowl with a swirl of cream.
- With cream = 102 calories per bowl (with 1 teaspoon of cream)
- Without cream = 88 calories per bowl
- Freshly made vegan courgette soup can be kept in the fridge for 4-5 days (if you don't add the cream.
- Cool the soup by spooning it into one or more airtight containers, then once it is cool, pop the lid on and store it in the fridge.
- If you added cream, only keep for 2-3 days.
- Cool the soup by pouring into a large bowl (it will cool quicker when removed from the pot).
- Once cool store it in the freezer in freezer bags or tubs for 3-4 months.
- To defrost, pop a portion in the fridge overnight, then reheat for lunch or dinner the next day.