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creamy zucchini potato soup

Creamy Zucchini Potato Soup

  • Author: Sharilyn
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x


Bold is the first word that comes to mind when I think of this soup. The thyme is what makes it really stand out. Gold potatoes and onions also play a significant role here as the potatoes enhance the texture and the onions enhance the flavors!



1 lb gold potatoes

3 zucchini (1.4 lbs)

1 small white onion

1 container vegan cream cheese (8oz)

3 cups vegetable broth

3 cups water

handful of fresh thyme

1 tablespoon Herbs De Provence


  1. Chop all vegetables into even pieces. Add water and vegetable broth, vegetables, and thyme to a large stockpot. Simmer everything together for about 30-45 minutes. Potatoes and zucchini should be fork tender. 
  2. Remove thyme stems, add cream cheese, and cool soup for 30 minutes. If using heavy cream, return the soup to the pot and add it after the soup has been blended.
  3. Add all contents of soup to a blender, blending until soup is completely smooth. Season to taste.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Boiled
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 59
  • Sugar: 1.7 g
  • Sodium: 219.4 mg
  • Fat: 0.7 g
  • Carbohydrates: 12.2 g
  • Protein: 1.5 g
  • Cholesterol: 1.8 mg

Keywords: zucchini potato soup