Creamy Zucchini & Coconut Milk Soup Recipe (Dairy-Free) (2024)

Published: Jun 28, 2010 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 41 Comments

This surprisingly delicious zucchini and coconut milk soup is dairy-free and easy to make. A great way to use up extra zucchini.

You know there is a lot to talk about when the title is almost as long as the blog post itself. Over the weekend, I had the pleasure of attending the food blogging workshop at the EVO Conference (Evolution of Women in Social Media) in Park City, Utah. The big draw for me was to learn from Hélène Dujardin, whose imaginative and beautiful photos inspire food bloggers and cooks around the globe.

As part of the workshop, we were served an inspiring meal cooked by Chef John Murcko of Talisker on Main. He taught us the finer points of cooking with lobsters, treating us to his Lobster Bisque and Scallop & Lobster Corn Dogs (seriously good). One of his tricks for adding richness to the lobster bisque without using cream was to use coconut milk, which is what inspired this Zucchini & Coconut Milk Soup recipe.

My first attempt at making quenelles for the seafood corn dogs.

Two days before the conference, Maria oF Two Peas and Their Pod kindly set up an appetizer and dessert evening. Hélène is sweet (though with an entertaining wicked streak), funny, and generous with her knowledge and opinions.

Pictured (left to right): Becky of Project Domestication, Barbara of Barbara Bakes, Becky of Vintage Mixer, Maria of Two Peas and Their Pod, Hélène Dujardin, Kristie of The Table Runner, Brooke Lark, Holly of PheMOMenon, Bonnie of City Home/Country Home, and me.

The table settings were inspired and the food was fresh, innovative, and beautiful.

Now, on to the recipe. As I mentioned above, this recipe was inspired by the coconut milk added to Chef John Murcko's soup. With zucchini plants readying to explode and fresh mint threatening to take over gardens, this soup makes good use of these seasonal ingredients. I served it hot, but it is also lovely when enjoyed chilled on a hot day.

Prepare ingredients by finely chopping ½ yellow onion, 2 cloves garlic, and ½ red jalapeno pepper. I cut the seeds and membranes out of the peppers, but you can leave them in if you prefer more heat.

Grate 2 to 3 zucchini to equal 3 cups (packed) total.

Heat 1 tablespoon olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.

Turn the heat to medium, add the grated zucchini and 1 tablespoon chopped fresh mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper.

Add 2 ¾ cups vegetable broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.

Remove soup from the heat and let cool for about 10 minutes. Trust me, you do not want to skip this step. That is, unless you enjoy wiping hot soup off your ceiling after your blender lid flies off.

Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in ⅓ cup coconut milk, reheat, and season to taste with salt and pepper. Serve.

This soup can also be served chilled - a nice treat on a hot day.

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