Fun fact, this Vegan Creamy Zucchini Cauliflower Soup with Garlic is one of my first recipes on my blog. When I was first recipe developing I loved making blender soups. Blender soups But this week I decided to give it a major facelift and reshoot everything because it was much needed.
This zucchini soup is nut free but creamy thanks to the white beans and cauliflower. The white beans also add a healthy dose of protein.
I love soup. For more yummy soup recipes try my high protein pumpkin soup with cottage cheese, my butternut squash tomato soup or my sweet potato red pepper soup.
Let's get into the recipe.
Why you'll love this recipe
- Thanks to the white beans it is higher in protein.
- It is super easy to make and ready in less than 1 hour.
- It is full of veggies and fiber.
What ingredients do I need to make this creamy white bean zucchini soup?
- zucchini
- cauliflower
- onion
- garlic
- white beans
- basil
- plant milk
- vegetable broth
- maple syrup
- nutritional yeast
- salt/pepper to taste
- lemon
Instructions to make creamy zucchini cauliflower soup with cashew butter
- Preheat oven to 400 degrees.
- Add zucchini, cauliflower, garlic and onion to a sheet pan lined with parchment paper. Lightly coat with oil and salt/pepper to taste. Bake for 40-45 minutes or until garlic is browned and softened.
- Remove garlic from bulb, I squeezed mine out. Add cooked zucchini, garlic and onion to a blender along with the rest of the ingredients.
- Divide out soup and serve.
Storage instructions
Store the extra soup in a sealed container in your fridge for up to 3 days.
Substitutions
- Basil - can be subbed with parsley
- Nutritional yeast - can be subbed with miso or parmesan
Recipe FAQ
The white beans make this soup creamy and add protein.
Roasting zucchini prevents it from getting soggy. I also prefer blending zucchini for my soups because this prevents sogginess.
Recipe pro-tips
If you do not like garlic cut back on the amount in this recipe. Since it uses a full bulb it definitely does have a stronger garlic taste.
Other plant based soup recipes to try
If you make this Vegan Creamy Zucchini Cauliflower Soup with Garlic, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
vegan creamy zucchini cauliflower soup with garlic
Ingredients
- 2 large zucchinis - roughly chopped
- ½ cauliflower - roughly chopped
- ½ sweet onion - peeled with ends cut off
- 1 bulb garlic - top cut off use less if you don't like garlic
- 1 can white beans - drained and rinsed
- ½ cup basil
- ¾ cup plant milk
- ½ cup veg broth can sub water, might need to add more seasoning though
- 1 teaspoon maple syrup helps to balance out the flavors
- ¼ cup nutritional yeast
- salt/pepper to taste
- juice from ½ lemon
Instructions
- Preheat oven to 400 degrees.
- Add zucchini, cauliflower, garlic and onion to a sheet pan lined with parchment paper. Lightly coat with oil and salt/pepper to taste. Bake for 40-45 minutes or until garlic is browned and softened.
- Remove garlic from bulb, I squeezed mine out. Add cooked zucchini, garlic and onion to a blender along with the rest of the ingredients.
- Divide out soup and serve.
Sarah says
Such an easy recipe to make but it is so good! I’ve made this twice now and it was even better the second time. Don’t forget to add the garlic in with the rest of the veggies as you’re roasting them, it makes a big difference and adds so much flavor!