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Vegan Creamy Roasted Garlic Zucchini Soup served
Nutritious and tasty vegan zucchini soup with roasted garlic

Creamy Roasted Garlic Zucchini Soup

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Zucchini itself has a neutral taste, but that's its advantage: it's the perfect carrier for other, bolder flavors. In this soup, the deep, sweet aroma of roasted garlic and the richness of coconut milk transform the zucchini into a rich, silky cream soup. Simple, elegant, and surprisingly tasty.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot
  • Immersion blender
  • Small skillet for toasting garlic

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Wash and cube the zucchini (no need to peel, the skin gives beautiful green color). Chop the onion and 3 cloves of garlic.

Tip: If the zucchini is old/large, cut out the seedy center as it can be bitter.
2 ✓

In the pot, sauté onion and garlic in 2 tablespoons of oil until soft.

Tip: Don't brown them, or it will discolor the soup.
3 ✓

Add zucchini, toss, then pour in the broth. Simmer for 15 minutes until zucchini is completely tender.

Tip: Zucchini cooks fast; don't overcook it to keep the fresh flavor.
4 ✓

Remove from heat, pour in the coconut milk, and blend until completely smooth.

Tip: Keep the immersion blender below the surface to aerate the soup, making it frothy and light.
5 ✓

Slice the remaining 2 garlic cloves thinly. In a small skillet, fry them in the remaining 1 tablespoon oil until golden brown (like chips).

Tip: Careful, garlic burns in an instant! Remove from oil as soon as it's brown.
6 ✓

Serve soup topped with garlic chips and fresh parsley.

Tip: The crispy garlic texture contrasts beautifully with the creamy soup.

Recipe FAQ

Won't it be too garlicky?
Cooking and roasting break down the sharp taste of garlic (allicin), giving way to a softer, sweeter flavor. So it won't be overpowering, just aromatic.

Ingredients

  • 1 lb Zucchini (Summer Squash)
  • 1 whole Onion
  • 5 cloves Garlic (3 for soup, 2 for garnish)
  • 3/4 cup Coconut Milk
  • 2 cups Vegetable Broth
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 1 bunch Fresh Parsley