Zucchini soup recipe without potatoes – Paleo, Keto, Dairy free and Vegan

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I don’t know about you but I like to eat zucchini all year around. Crispy zucchini fries with tomato sauce, zucchini bread or my favorite chicken pasta with zucchini. This summer it was the first time I actually made zucchini soup and I liked it so much. As someone who cannot imagine lunch without a soup or stew, I wonder how I haven’t made it before. My zucchini soup recipe without potatoes is also dairy free, vegan and keto friendly. 

However, I use grated parmesan as garnish. If you follow my recipe, you can just choose the garnish based on your diet plan. 

How to make zucchini soup with basil and dill 

For this zucchini soup recipe, I used the type of summer squash zucchini that has light green color. Not sure how the soup would taste with dark green, but this summer zucchini gives that authentic taste. 

You don’t peel zucchini, just wash it thoroughly and cut it in small chunks. Pour water and zucchini in a pot and season it with salt, pepper and garlic powder. Cook it at medium heat for 15 minutes. In the last five minutes of cooking, add some basil and dill. 

If during cooking you notice that the water has evaporated and zucchini chunks are not soft yet, add some water. The rule is that less liquid is better than more because you can always add more liquid. 

Don’t let all the liquids to evaporate because you will need it to use a blender. If you don’t have a blender you can use a hand mixer, potato masher or any food processor to blend cooked zucchini. 

Once zucchini soup is blended, you can garnish it with some grated parmesan and fresh basil or parsley. 

What herbs go with zucchini soup?

I usually make this zucchini soup with basil and dill, or parsley and dill. These three types of herbs are the best choice when it comes to soups, especially zucchini soup. 

What to serve with zucchini soup?

Warm pita bread, naan, a slice of whole grain bread, French toast or croutons- choose what you like, this soup goes well with all these. But if you want low calorie zucchini soup, you can skip carbs. 

As for garnish, grated parmesan or similar hard cheese and some fresh herbs is all you need. 

If you serve zucchini soup chilled, you can add a scoop of sour cream, cream cheese or Greek yogurt as well. I rather eat hot then chilled zucchini soup but I don’t reheat it. 

What to put in zucchini soup?

This recipe is without milk (dairy free), keto and vegan friendly, as it is made of zucchini, spices and herbs. Garlic powder, pepper, basil and dill together with sprinkled parmesan give this soup delicious flavor. You can skip parmesan if you want dairy free zucchini soup. On the other hand, you can make zucchini soup with coconut milk or cream cheese as well. Instead of water, you can cook zucchini in coconut milk. 

If you want to add some meat, you can make zucchini soup with bacon or sausage. In that case, stir fry chopped bacon or sausage and add it to cooked zucchini before blending it. 

For a more exotic version, add some curry during cooking. Serve zucchini curry soup with naan and chicken tikka masala. 

Can zucchini soup be frozen?

When making this soup you need to overcook zucchini so you can blend it. Cooked or overcooked vegetables are not freezer friendly, especially not thick soups. But, you can freeze fresh, chopped zucchini in summer and cook it in winter. Don’t need to thaw zucchini, just stir fry it and add less water than usual. 

How do you thicken zucchini soup?

If you put too much water in your soup and it is not too thick, try some of these tricks:

• Add some cornstarch or flour in it
• Cook additional batch of zucchini but this time add less water, then mix those two batches
• Cook the soup a bit longer so the excess liquid evaporates