This creamy zucchini soup was created when a friend of mine requested a hearty soup with protein. Instead of just loading up on chunks of meat, I use silken tofu which adds the protein and the creamy texture. Since the tofu makes it creamy, there is no need for dairy so this soup is dairy-free and vegan too. I have seasoned it with some allspice and cayenne pepper but feel free to add your favorite spices and herbs. The soup provides a great base for many flavors.
If you have an immersion blender, this recipe can be done in one pot. For me this is a bonus because it means less to wash! If you don’t have an immersion blender a blender will do the trick to puree this soup.
Broth – If you are vegetarian or vegan I highly recommend using Imagine No-Chicken Broth (the low-sodium one). It has the best flavor of any of the vegan broths I have tried and provides a great base for soups. If you eat chicken, I recommend using a low-sodium chicken broth. Imagine Food’s Chicken broth is very good also.
Onions – If you have digestive issues with onions (like me) you can leave them out. A small amount of onion powder is a good substitute if you are able to tolerate it.
Salt – I have not given an exact amount of salt because all broths are not created equal. The salt level varies greatly so just let your taste buds tell you how much is the right amount. Ad a little, taste, add a little, taste is the best method.
Zucchini Soup Variations
This creamy soup has a nice mild flavor and will be great with other flavors
Curry-Zucchini Soup – Add 1 tsp curry powder in place of the allspice and cayenne and use cilantro in place of the parsley.
Thai Zucchini Soup – Use cilantro in place of the parsley. Add 1 Tbsp finely sliced lemongrass (with the celery and carrot) using only the bottom third of the stalk with outer leaves removed. Stir in 1/2 c canned coconut milk or cream and the zest of one lime after pureeing it and before adding salt.