• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • Oil-free Dressings and Sauces
    • 8 Ingredient Desserts Ebook
  • Workout Plan
  • SHOP
You are here: Home / Main Dishes / Gluten Free / Chunky Potato & Zucchini Soup

Chunky Potato & Zucchini Soup

1.7Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

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

Brandi Doming
Vegan and Oil-Free Creamy Amazing Chunky Potato & Zucchini Soup! Just 8 easy ingredients and minutes to prepare. Dairy-free, low-fat and so healthy!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Soup
Cuisine American, Gluten-free, Vegan
Yields 6 cups

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 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.

Notes

*Gluten-free, oil-free, soy-free, dairy-free, vegan, nut-free
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan potato soup

 

Filed Under: Gluten Free, Kid Friendly, Kid-Friendly Meals, Main Dishes, Nut Free, Oil-free, Potatoes/Rice, Soups, VEGAN Tagged With: 8 ingredients, Blender, Easy, Few ingredients, Gluten free, healthy, Oil free, Oregano, Potato, Recipes, Red potatoes, Soups, vegan

Previous Post: « Vegan Roasted Red Pepper Sauce With Fresh Basil
Next Post: Vegan Butterfinger Candy Bars »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Cindy

    March 17, 2014 at 9:23 pm

    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. 😉

    Reply
    • brandi.doming@yahoo.com

      March 17, 2014 at 11:54 pm

      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! 🙂

      Reply
  2. Angela @ Canned Time

    March 17, 2014 at 9:31 pm

    This one has my name allll over it!
    Especially love the way you roasted the potatoes….LOVE!

    Reply
    • brandi.doming@yahoo.com

      March 17, 2014 at 11:55 pm

      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!

      Reply
  3. Suzanne

    March 18, 2014 at 1:22 am

    Looks and sounds delicious and filling and comforting, YUM!! I love potato and zucchini together and what a great creamy soup. Love it!

    Reply
  4. Brittany

    March 18, 2014 at 4:05 am

    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!

    Reply
    • brandi.doming@yahoo.com

      March 18, 2014 at 7:27 pm

      Me too girl, me too!

      Reply
  5. GiGi Eats Celebrities

    March 18, 2014 at 6:39 am

    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

    Reply
    • brandi.doming@yahoo.com

      March 18, 2014 at 7:26 pm

      Haha you are so silly! I love chunky soups too and this one is SOOOO filling!

      Reply
  6. ChgoJohn

    March 18, 2014 at 9:04 am

    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!

    Reply
    • brandi.doming@yahoo.com

      March 18, 2014 at 7:26 pm

      Thank you John!

      Reply
  7. Katie @ Produce on Parade

    March 18, 2014 at 7:58 pm

    OooOooo so creamy! Comfort soup if you ask me. This looks wonderful for a chilly late-winter evening 🙂

    Reply
  8. Annie

    March 18, 2014 at 11:05 pm

    Gorgeous! Love the simplicity. Roasting the veggies gives such a wonderful flavor.

    Reply
    • brandi.doming@yahoo.com

      March 19, 2014 at 5:51 pm

      Thank you so much Annie!! 🙂

      Reply
  9. Choc Chip Uru

    March 19, 2014 at 12:01 am

    Mmm I love this soup so much, delicious chunky vegetables 😀
    I love the flavours!

    Cheers
    Choc Chip Uru

    Reply
    • brandi.doming@yahoo.com

      March 19, 2014 at 5:51 pm

      Thank you very much Uru!

      Reply
  10. Marilynn

    March 19, 2014 at 1:26 am

    Arrived home from teaching and was starving. Saw this new recipe and thought it sound delicious. It was!!!!! So easy and filling. Thanks!!!

    Reply
    • brandi.doming@yahoo.com

      March 19, 2014 at 5:50 pm

      I’m so glad to hear that! Thank you so much for making it!

      Reply
  11. Melanie @ Happy Being Healthy

    March 21, 2014 at 6:09 pm

    Yum, yum, yum, yum, yum! This soup looks incredible Brandi! It is right up my alley. I’m hungry now. 😉

    Reply
  12. Mila

    March 21, 2014 at 9:50 pm

    I do like zucchini, and your soup looks very tasty; love that creamy texture as well! 🙂

    Reply
  13. Pavithra (eat, live, burp)

    March 23, 2014 at 3:48 am

    This looks so creamy. I love adding potatoes to soups for that reason.

    Reply
  14. Richa

    March 27, 2014 at 11:21 pm

    i love that chunky zuke and potato topping!

    Reply
  15. Nancy @ gottagetbaked

    March 28, 2014 at 12:43 am

    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!

    Reply
    • brandi.doming@yahoo.com

      March 28, 2014 at 2:02 am

      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 🙂

      Reply
  16. rika@vm

    March 30, 2014 at 10:25 pm

    It’s getting chilly here in oregon, I would love some potato-zucchini soup right now! I love that these potatoes are roasted!!!!

    Reply
  17. Barry

    June 4, 2014 at 1:16 am

    5 stars
    Well… that turned out AMAZING!!!! So glad I found you website! 🙂

    Reply
    • brandi.doming@yahoo.com

      June 4, 2014 at 5:10 am

      Thank you Barry for the feedback! So glad you found me and so thankful it turned out amazing for you. Really appreciate the feedback!

      Reply
  18. hockey

    August 28, 2014 at 8:12 pm

    Thanks for finally writing about >Chunky Potato & Zucchini
    Soup <Loved it!

    Reply
  19. brandi.doming@yahoo.com

    January 12, 2015 at 12:16 am

    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.

    Reply
  20. Estee

    February 10, 2015 at 5:18 am

    This recipe is so simple yet so flavorful. I really love the depth of flavor. Delish Brandi.

    Reply
  21. Julie

    April 30, 2015 at 6:08 am

    I have a ton of russet potatoes on hand…I wonder if that will alter the taste not using red potatoes?

    Reply
    • brandi.doming@yahoo.com

      April 30, 2015 at 5:32 pm

      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 🙂

      Reply
  22. Lisa

    October 9, 2015 at 3:15 am

    5 stars
    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!!

    Reply
    • brandi.doming@yahoo.com

      November 3, 2015 at 8:47 am

      I’m so happy to hear you loved this soup so much Lisa!! Thank you so much for such wonderful feedback!

      Reply
  23. Jason

    November 3, 2015 at 8:05 am

    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!

    Reply
    • brandi.doming@yahoo.com

      November 3, 2015 at 8:53 am

      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

      Reply
  24. Kay

    July 13, 2016 at 4:41 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      July 13, 2016 at 6:17 pm

      So happy to hear that Kay, thank you so much for the amazing feedback!

      Reply
  25. Diane

    December 25, 2016 at 7:07 pm

    5 stars
    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

    Reply
    • brandi.doming@yahoo.com

      December 25, 2016 at 7:25 pm

      Thank you so much Diane for the feedback! I’m so glad you enjoyed it! Mushrooms sounds like a wonderful addition 🙂

      Reply
  26. Janet

    September 4, 2017 at 6:03 pm

    5 stars
    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!!

    Reply
  27. shelly

    October 18, 2019 at 6:08 pm

    5 stars
    Another great Vegan8 soup! I love how surprised my partner was that it had no cream or oil in there! You make being in the kitchen so much fun. Enjoying working my way through all of your soups now that it’s cooler here in VA!

    Reply
    • brandi.doming@yahoo.com

      October 19, 2019 at 7:23 pm

      Aww yay Shelly, so glad you and your partner both loved this soup so much, thank you for making it!

      Reply
  28. Sherri

    December 11, 2019 at 7:32 pm

    5 stars
    My sister made this a couple of years ago and I went straight to food heaven. I’ve been looking to make it again, but honestly I wanted to honor the soup by eating it only when I was ready to fly up to heaven again. Now is the time! I searched and found it here (I knew it was your recipe). Thank you for making my life so much better with your amazingness!! <3

    Reply
    • brandi.doming@yahoo.com

      December 12, 2019 at 7:50 pm

      Thank you Sherri, so happy you loved this soup!!

      Reply
  29. Lala

    April 5, 2020 at 11:23 pm

    5 stars
    Yummmmmmmmy!!! I can’t say enough about how tasty this soup is. Amazing <3

    Reply
    • brandi.doming@yahoo.com

      April 6, 2020 at 12:30 am

      Aww yay, so glad to hear that Lala, thank you for the feedback!

      Reply
  30. Paula DeCarlo

    August 11, 2020 at 2:22 am

    Does this freeze well or do the zucchinis get mushy? I had a huge zucchini and not quite enough potatoes but made this tonight anyway to try it. I added too much pepper but otherwise very good. Just wondering if I can add it to my winter soup stores

    Reply
    • brandi.doming@yahoo.com

      August 11, 2020 at 11:54 pm

      Hi Paula! Yes, I think it should freeze fine! I’ve never tried it personally, as I always eat all my soups within 2 days, but think it would be ok.

      Reply
  31. Adrienne in Atlanta

    October 6, 2020 at 4:15 pm

    Hello! On the hunt for low fat potato soups to make for a friend who just had surgery, but she’s having issues eating things from the garlic/onion family. I know how much the onion must make an impact on the taste here. Any suggestions (since you’ve tasted this) for a flavorful replacement? Was thinking maybe celery (have to check with her) for some flavor and texture, but it’s quite mild by comparison. I like the nutritional yeast going in…hoping that will not disagree with her, too. Yes, this is a tricky gift I’m making! 🙂 Thanks in advance, if you have any thoughts!

    Reply
    • brandi.doming@yahoo.com

      October 7, 2020 at 5:37 am

      Hi Adrienne, that is tough since onions add so much flavor. I’m assuming onion powder is a no as well? If omitting the onion, I don’t think celery would work here. I would replace the water listed (2 1/2 cups) with a very flavorful veggie broth instead, so that will add lots of flavor and hopefully make up for the lack of onion. That would be my best suggestion.

      Reply
  32. Staci

    October 22, 2020 at 3:01 am

    5 stars
    I can not even! This recipe is super easy and SO TASTY!!! I left the skins on the potatoes, omitted the nutritional yeast and added some quinoa. My goodness, this is absolute heaven on a cool fall evening! This is my 2nd time making it!

    I have to say, every single one of your recipes that I’ve tried has been amazing!! Thank you so so so much for everything!! You make vegan fun!

    Reply

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Egg Roll In A Bowl
  • Vegan Thanksgiving Recipes (Gluten-free Options!)
  • Vegan Apple Crisp In A Mug
  • 4 Week Workout Plan
  • Oil-free Dressings and Sauces EBOOK
  • Vegan Almond Sesame Tofu
  • Vegan Protein Smoothie (To Curb Sugar Cravings)
  • Vegan Mint Chocolate Chip Protein Smoothie
  • Easy Oil-Free Pumpernickel Bread
  • Vegan Snickerdoodle Protein Balls

Copyright The Vegan 8 © 2023 · Privacy Policy

  • 46
  • 1.6K