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Homemade on our Homestead. Rustic living, food from scratch, DIY handmade home. #homemadeonourhomestead #foodfromscratch #quickandeasysouprecipe #vegetarianzucchinsouprecipe #vegansouprecipe #simpleingredeintsouprecipe #foodie

Quick & Easy Silkened Zucchini Soup

Prep Time 15 minutes
Total Time 30 minutes
Author homemadeonourhomestead.com


  • 5 large green zucchini
  • 1 can coconut milk or coconut cream (whatever you have on hand is fine)
  • 4 cups vegetable, chicken or bone broth
  • 1 Tbsp ground ginger powder
  • 1 Tbsp garlic powder 3-4 minced garlic cloves works well too
  • 1 large white or yellow onion
  • 1 tsp salt to taste
  • 1 tsp pepper to taste


  1. Get out your stock pot or crockpot. If you’re using your instant pot, you’ll have to wing it since I’ve yet to make this recipe in my instant pot. Sorry.

    Wash and chop zucchini into pieces. I typically half or quarter my zucchini and then chop. The smaller the pieces the faster this will cook. Obviously if you are doing this in a crock pot, time is not of the essence so rough chop is fine. I have just found that its easier when it comes to the puree step to have small pieces as well.

    Peel and chop your onion into pieces as well. Same principal. Smaller pieces will cook faster and bee easier and faster to puree when we get to that step.

    Turn on stove top to medium or medium hight heat and allow stock pot to get hot. Add 2 tablespoons of the oil of your choice to your stockpot and allow to melt.

    When the oil is melted, add the onions and chopped zucchini to the pot. Allow to brown and get tender and translucent-stirring occasionally. Watch carefully if stove setting is mediumhigh heat to prevent burning. If you are wanting the quick version, skip this step and just dump all the ingredients in and give it a good stir. Browning just adds more flavor but not really enough to notice.

    When vegetables are cooked and tender, add 4 cups of the broth of your choice.

    Add 1 can of coconut milk (or coconut cream), 1 Tablespoon ginger powder, 1 Tablespoon garlic powder (or 3-4 cloves fresh minced garlic).

    If you have opted to skip the browning step, cook all ingredients on medium to medium high heat until vegetables are cooked and soft. If they are falling apart, even better.

    Once everything is cooked, its time to get out your immersion blender, blender or food processor. TIP: if you are going to use an immersion blender and puree immediately, make sure that you are starting off on the lowest speed setting and that your immersion wand is all the way to the bottom of your pot or crockpot. This will prevent the hot soup from splattering everywhere and leaving you with some nice burn marks as well as messy clothes. Don’t ask me how I know this. But ouch is all I’m gonna say to that.

    Turn your speed setting on your immersion blender down to the lowest and slowest setting. Yes, I know I just said that but its important enough and worth repeating.

    Place wand of your immersion blender all the way to the bottom of your stock pot and turn on. You can now slowly turn up the setting and begin to puree the soup.

    Puree soup until you have no visible large pieces and its silky smoothe.

    Add salt and pepper to taste. At this point you can also add more garlic and or ginger powder as well. Thats the great the thing about this soup, apart from the obvious speed at which you can make it. You can customize it to your liking.

    If you’ve added salt and pepper and or more ginger or garlic powder, blend again to incorporate.

    Top and serve. As previously mentioned, this soup is great hot or cold.