Dairy Free Cream of Zucchini Soup

Preparing zucchini for making soup

I learned a long time ago that dairy was not my friend, and this recipe is the best dairy free Cream of Zucchini Soup you will ever have!

Over time, I have learned to adapt my cooking and find alternative ways to indulge, without using creams and cheeses. The options for vegan cheeses and creamers on the market has exploded over the past 5 years. I have also pulled together a list of dairy-free kitchen must haves that I use to adapt recipes or create new dairy free recipes. These are things that add the rich texture, or creamy mouthfeel to a recipe to create a similar culinary experience.

I always tell people, however, not to expect dairy free to “taste” like dairy, because it is not dairy. Expecting it to taste the same will lead to disappointment. Instead, I encourage people to enjoy dairy free recipes for what they actually are…foods free of the dairy but full of their own flavors, richness, and texture. The goal is not to make it taste like dairy, but to make it as “satisfying” or “decadent”, as if it has dairy.

So when my zucchini plant recently reached waist height and my counters were covered in dozens of green and yellow squash, the first recipe that came to mind was an old favorite that I have been making for years: Creamy Zucchini Soup.

What I love most about this recipe is that it is super flexible, and you can adapt it to suit your culinary audience.

You can make it as written here, or …

You can make it completely vegan. Just leave out the bacon.

Or you can fill it with as much dairy as your heart desires. Just substitute the coconut milk and vegan cheeses with cream and stinky cheese, like gorgonzola.

Cream of Zucchini Soup made with coconut milk

It is also simple to make and if you double the recipe and freeze the left overs, it is a great way to use and preserve large amounts of zucchini for the winter to come.

If you try out this recipe, please let me know what you think in the comments below. Also let me know how you adapted it to make it your own.

soup, zucchini, squash, dairy free

Yield: 4-6

Author: Alexandra Pitts

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Dairy Free Creamy Zucchini Soup

This recipe is the perfect solution for a late summer garden overflowing with zucchini. You can easily double the batch and freeze it in quart size freezer containers as a way to preserve your zucchini for the colder months ahead. And, this creamy soup is so decadent, you would never know it is dairy free. For those of you who don't have to hide from diary, you can substitute the coconut milk for light cream and top with your favorite stinky cheese to make the flavors pop.

Ingredients

• 3 tbsp butter substitute (I prefer Earth Balance)
• 1 medium yellow onion, chopped or sliced
• 2 garlic cloves, diced
• 2 lbs zucchini, thinly sliced or halved down the middle and roughly chopped
• 2 1/2 cups of vegetable stock
• 1 1/4 cups canned unsweetened coconut milk
• 1 1/2 tbsp fresh lemon juice
• 1 1/2 tsp dried oregano or basil, or 1-2 tbsp fresh, chopped
• 6-8 pieces cooked bacon (I prefer thick cut so its a little softer)
• Your choice of flavorful vegan cheese, such as parmesean

Instructions

1. Heat the butter in a large saucepan until bubbly. Add the onion and cook and cook on med-low heat for 5 minutes. Add the garlic and cook for another 2-3 minutes. Stir the mixture frequently so it does not stick to the pan.
2. Add the zucchini, herbs, and salt. Loosely cover with a lid and and simmer for 10-12 minutes or until the zucchini is soft but not cooked. Stir frequently to distribute the veggies for even cooking and to avoid burning.
3. Add the vegetable stock and bring the mixture to a boil. Reduce the heat and loosely cover the pan. Simmer for 30 minutes.
4. Remove the pan from the heat, add the coconut milk, and using a hand blender, blend the mixture until creamy and smooth.
5. Move the pan back to the heat and warm to a low simmer, but not boiling.
6. Add salt and pepper to taste.
7. Serve in wide bowls. Garnish with crumbled bacon and crumbly or grated vegan cheese, (I love vegan parmesan here), and a drizzle of olive oil. Please Note: If you want to make this a vegan recipe, you can just leave out the bacon garnish. If you can eat dairy based cheeses, add crumbled gorgonzola. You won't regret it!!!

https://www.dirtylittleboxes.com/blog/dairy-free-creamy-zucchini-soup