Zucchini, cashew, thyme soup

On our last trip to NYC we were given a tinny free sample of a delicious soup that my husband liked it so much he asked for the ingredients. When we came back home, he insisted I should try to reproduce it and this is the result: a creamy delicious zucchini, cashew and thyme soup. My version of that little sip in Bryant Park.

zucchini, cashew, thyme soup in a white bowl with a spoon on the side

Zucchini, cashew, thyme soup! With just four ingredients it couldn’t be any easier. It is quite impressive how the cashews give a silky flavor just as if it was regular cream. And the thyme makes this soup so so interesting! Make sure to add all the thyme (or more if you like!) the recipe calls for, otherwise you will miss the star flavor of the soup.

I recommend not adding all the boiling water when blending the soup. Save some on the side and add it if needed. The zucchini absorbs a lot of water when cooked and you can end up with a very liquid soup.

zucchini, cashew, thyme soup in a white bowl with a spoon on the side

A vegan, healthy soup, great for any occasion!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
zucchini, cashew, thyme soup in a white bowl

Zucchini, cashew, thyme soup

  • Author: Carla
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Soup


A silky, creamy, delicious soup made with just four ingredients: zucchini, cashews, onion and thyme. Extremely easy to put together. Extremely healthy. Oh! And vegan!!


  • 3 medium to large zucchinis
  • 1 medium onion
  • 1 cup raw cashews
  • 3 fresh thyme spears
  • 1 tbsp fresh thyme leaves
  • Salt
  • Pepper


  1. Soak the cashews in boiling water while you prepare the soup.
  2. Cut the zucchini and onion in big chunks.
  3. In a big pot add enough water to cover the zucchini and onion. Add the thyme spears. Let boil for 15 min.
  4. Transfer the zucchini, onion and thyme leaves from the spears (discard the thick stem) to a blender with some, but not all the water. Reserve the remaining cooking water.
  5. Add cashews, salt, pepper and 1 tbsp of thyme leaves and blend.
  6. Adjust seasoning and consistency with the remaining water.

Keywords: vegan, vegeterian

2 thoughts on “Zucchini, cashew, thyme soup”

  • How do you ensure a thick and creamy soup? I blended mine for a long time in a food processor and it was still more like grits. It was still delicious.

Leave a Reply

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

Recipe rating