Would you think I’m crazy if I told you all you had to do was roast some potatoes and then throw them in a blender and you’d have the creamiest, thickest soup ever? Without any milk or butter or even nuts?? That’s what I discovered anyways.
Yep, you will thank me for this one.
Seriously, I needed to make a quick dinner the other night and literally just winged it quickly and it turned out to be the creamiest, thickest potato soup I think I’ve ever had. On a whim, I decided to add oregano and a spicy kick and it was amazing!!
Just a few, easy ingredients that are inexpensive and create a delicious meal. I can’t wait for you guys to try it. My hubby and I were kind of flipping out over it and he couldn’t believe it was only 8 ingredients (plus water).
Just check out how thick and creamy that is…..
I really hope you all love this Vegan Chunky Potato & Zucchini Soup! Be sure to leave me feedback below after you make it!
Vegan Chunky Potato & Zucchini Soup
- 1 large white onion sliced
- 3 lbs red potatoes chopped (about 9 small potatoes, you'll need 9 heaping cups chopped)
- 1 large zucchini sliced into half moons
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoon oregano
- 1/4 teaspoon chili powder
- 3 tablespoons nutritional yeast I only use the sari yeast brand-it's non-fortified and doesn't have a nasty vitamin taste
- 1 1/2 teaspoons fine sea salt plus extra for seasoning veggies pre-bake
- 2 1/2 cups water
- Makes 6 cups
- Preheat an oven to 400°F and line 2 large sheet pans with parchment paper, not foil.
- Slice onion and spread out evenly on the pan. Season well with salt and pepper.
- Next, peel and chop the potatoes into 1/2 inch pieces. Spread the potatoes out over the onion. It's okay if some overlap. This helps to prevent the onions from overcooking. Again, season with salt and pepper. It's important to season each layer. Bake for 30-35 minutes until the potatoes are very golden brown. Mine took 35 minutes.
- While the potatoes are cooking, slice the zucchini into half moons. Line another sheetpan with parchment paper and spread the zucchini out evenly. Once the potatoes are done, add the zucchini to the oven and bake for 20 minutes until golden brown and tender. I like to add the zucchini last because they get cool quickly and are best eaten while immediately out of the oven.
- Place 5 cups of the cooked potatoes to a blender. You should have about 4 scant cups left to add in to the soup at the end. The potatoes shrink some while cooking, so they won't be heaping cups as when you first measured them.
- Add all of the onion and the remaining ingredients to the blender as well (everything except the zucchini). Blend on the lowest setting until just smooth/creamy, being careful not to overblend or it can get a bit gooey. It should be thick and creamy. If you want it a little thinner, you can add a tiny bit more water, but keep in mind the seasoning ingredients are written based on 2 1/2 cups of water. Taste and add any more salt/seasoning if desired.
- If not serving immediately while warm, heat the soup gently on low heat over the stovetop just until heated through. Do not overheat as it will thicken even more. Add the reserved potato and cooked zucchini for garnish.