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Would you think I’m crazy if I told you all you had to do was roast somepotatoes 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 kickand 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 13 votes
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Prep Time 30 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 5 minutes 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
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Comments
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.comHi 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
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
So happy to hear that Kay, thank you so much for the amazing feedback!
Reply
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 FurryReply
- brandi.doming@yahoo.com
Thank you so much Diane for the feedback! I’m so glad you enjoyed it! Mushrooms sounds like a wonderful addition 🙂
Reply
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
- shelly
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
Aww yay Shelly, so glad you and your partner both loved this soup so much, thank you for making it!
Reply
- Sherri
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!! <3Reply
- brandi.doming@yahoo.com
Thank you Sherri, so happy you loved this soup!!
Reply
- Lala
Yummmmmmmmy!!! I can’t say enough about how tasty this soup is. Amazing <3Reply
- brandi.doming@yahoo.com
Aww yay, so glad to hear that Lala, thank you for the feedback!
Reply
- Paula DeCarlo
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
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
- Adrienne in Atlanta
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
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
- Staci
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
- Alice
Made this and it was delicious and easy! I would recommend garnishing with something crunchy like roasted chickpeas or croutons (there’s also a lot of downtime while everything bakes). I also added with some Field Roast sausage to add protein and make it more of a main course. I love how healthy it is while tasting delicious. Will totally be making again!Reply
- brandi.doming@yahoo.com
So happy you enjoyed it! Sounds wonderful!
Reply
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