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
Ingredients
- 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
Instructions
- 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 smooth and creamy. 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.
Recipe Notes
*Gluten-free, oil-free, soy-free, dairy-free, vegan, nut-free
This looks so tasty! Wondered if you could use vegetable broth (or chicken if you didn’t mind it not being vegan) instead of water? Think it would still work okay? I always love your recipes even though I am not vegan or eat gluten free. It just goes to show that eating a certain way doesn’t have to mean you don’t eat well. 😉
Thank you so much Cindy! Oh, yes of course you could use a broth…the soup really is VERY flavorful, so surprisingly the water works well. Since I used water, I upped the salt and spices, so if you use broth, you may need less salt or oregano, etc. Let me know if you try it! 🙂
This one has my name allll over it!
Especially love the way you roasted the potatoes….LOVE!
Thank you Angela!! We died over it and I’ve made it multiple times in the past month because it’s so good and easy!
Looks and sounds delicious and filling and comforting, YUM!! I love potato and zucchini together and what a great creamy soup. Love it!
Girrrrrlll, you had me at CHUNKY!! I hate thin, empty soups with nothing but sauce. GIVE ME THE VEGGIE chunks! This looks wonderful! I don’t eat enough zucchini, time to add it to the shopping list!
Me too girl, me too!
This comment might sound ALL KINDS OF WRONG but… I love love love chunky!!!!! 🙂 But only when it comes to vegetables! I remember I always hated chunky fruit pies and fruit chunks in yogurt -GROSS! lol
Haha you are so silly! I love chunky soups too and this one is SOOOO filling!
What a great recipe, Brandi! Any soup with roasted vegetables is going to taste good and leaving them in large chunks is such a great idea. It looks wonderful!
Thank you John!
OooOooo so creamy! Comfort soup if you ask me. This looks wonderful for a chilly late-winter evening 🙂
Gorgeous! Love the simplicity. Roasting the veggies gives such a wonderful flavor.
Thank you so much Annie!! 🙂
Mmm I love this soup so much, delicious chunky vegetables 😀
I love the flavours!
Cheers
Choc Chip Uru
Thank you very much Uru!
Arrived home from teaching and was starving. Saw this new recipe and thought it sound delicious. It was!!!!! So easy and filling. Thanks!!!
I’m so glad to hear that! Thank you so much for making it!
Yum, yum, yum, yum, yum! This soup looks incredible Brandi! It is right up my alley. I’m hungry now. 😉
I do like zucchini, and your soup looks very tasty; love that creamy texture as well! 🙂
This looks so creamy. I love adding potatoes to soups for that reason.
i love that chunky zuke and potato topping!
Say whaaaaaat?! I can have this creamy, delicious, flavourful soup with only a few ingredients? This is awesome, Brandi! No wonder you ‘n your husband fell in love with this soup. I just got a food processor so I can’t wait to make soup in it. This recipe is going to the top of the must-make list!
Ah yes girl!! It is SO creamy and so ridiculously easy. Use a blender though, not a food processor, or it might get too gummy 🙂
It’s getting chilly here in oregon, I would love some potato-zucchini soup right now! I love that these potatoes are roasted!!!!
Well… that turned out AMAZING!!!! So glad I found you website! 🙂
Thank you Barry for the feedback! So glad you found me and so thankful it turned out amazing for you. Really appreciate the feedback!
Thanks for finally writing about >Chunky Potato & Zucchini
Soup <Loved it!
Do we have the breakdown for this soup for calories? I’m on weight watchers just wanted to know point value
Hi Linda! I haven’t done it for this one, but I do know it’s extremely low fat, if not fat-free. I will try to get it up there by tomorrow. Otherwise, if you need it sooner there is several online nutrition calculators where you just input the ingredients and it’ll tell you the breakdown.
This recipe is so simple yet so flavorful. I really love the depth of flavor. Delish Brandi.
I have a ton of russet potatoes on hand…I wonder if that will alter the taste not using red potatoes?
Hi Julie! I haven’t tried this with russet, but since this is a fairly basic potato soup, I would think it would work. I’m not a fan of russet potatoes taste or texture too much so I tend to only use red potatoes. Russet potatoes seem so dry to me, but please let me know how it turns out if you try it with them. I think with all the liquid added, it should be fine and you can always adjust if necessary 🙂
I made this tonight and I loved, loved, loved it!! The recipe was easy and the soup turned out perfect. I won’t change a thing the next time o make it, which I definitely will! Thanks!!
I’m so happy to hear you loved this soup so much Lisa!! Thank you so much for such wonderful feedback!
Hi, What is the point of putting yeast in there? 3 tablespoons was way too much and after the soup had settled it had the consistency of cake! Otherwise, delicious!
Hi Jason, you need to use nutritional yeast, not baking yeast (which is for breads). Nutritional yeast helps flavor the soup and gives it somewhat a cheesy flavor. Here is a link to what it looks like. Most grocery stores sell it in the health food section or bulk bin section, otherwise you can always order it online. I use it in a ton of my recipes. http://m.vitacost.com/products/bragg-premium-nutritional-yeast-seasoning-4-5-oz-3?csrc=GPF-PA-Food%20&%20Beverages-074305066054=&ci_gpa=pla&ci_kw=&ci_origin=mobile&ci_src=17588969&ci_sku=074305066054&gclid=Cj0KEQiAsNyxBRDBuKrMhsbt3vwBEiQAdRgPstiiQ7Nq_RfPeIMJuMW_7u8mkZOI9aq1-8C3dX-p6WwaAiyN8P8HAQ
I made this last night and my whole family loved it! All the roasted onions blended in with the potatoes gave it such a wonderful flavor, and the spicing was just right. I used almond milk (from a carton, not home made) to thin out the potatoe mixture and that worked out great. Thanks for a lovely, comforting recipe!
So happy to hear that Kay, thank you so much for the amazing feedback!
This was hearty and delicious
I used a red potato but left the skins on
I used a no salt added veggie broth and used less oregano
I also roasted some sliced mushrooms after the zucchini
This was thick and creamy
Thank you for all your work so that the rest of us can eat well
Have a great new year
Diane Furry
Thank you so much Diane for the feedback! I’m so glad you enjoyed it! Mushrooms sounds like a wonderful addition 🙂
Wow, I am SO happy I found your website. I went Vegan 3 months ago to heal my Rheumatoid Arthritis. I have had amazing results and your website is making it more than easy to find great tasting, healthy recipes that my whole family can enjoy together. Thank you so much, you are changing lives:) This soup will be on a regular rotation this winter!!