Creamy Zucchini and Carrot Soup Recipe
Creamy Zucchini and Carrot Soup
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Zucchini is such a versatile vegetable.
You can use it in salads, roast it in the oven, make soups, saute it and so much more.
When you plant it in the garden, it usually produces enough zucchini for you, your neighbors, your co-workers and everyone else too!
When you have an abundance of summer zucchini or just want something to warm you up in the winter, this soup is a great meal to make.
Zucchini has been around for over 7000 years and translates to "small squash" in Italian.
It's inexpensive, easy to find and great when added to so many recipes.
It's a member of the cucumber and melon family and is best picked from the garden when it's small and tender.
We grow many types of squash in our community garden at work, but zucchini is one of my favorites!
Zucchini is full of potassium and vitamin c and is low in calories. If you grow zucchini, you can use the squash blossoms in recipes too.
I love it in summer salads with some vinaigrette and also roasted in the oven with some olive oil and my favorite seasoning.
This Zucchini and Carrot Soup is such a great way to use up extra zucchini and carrots. It's a simple recipe to make and we love adding other ingredients to make it different every time.
Try some chopped up rotisserie chicken breast, a handful of crumbled bacon or some freshly grated sharp cheddar cheese to jazz it up!
We also love adding fresh basil, parsley or chives as a garnish on top for a pop of fresh flavor.
This soup is freezer friendly and is also great leftover for lunch or dinner the next day.
Looking for more zucchini recipes? Try these:
Zucchini and Herb Salad with Tomato Garlic Vinaigrette
15 Minute Shrimp Fra Diavolo with Zucchini Noodles
Watercress, Apple and Zucchini Orzo Salad
Super Easy Parmesan Crusted Zucchini
Sauteed Shrimp with Zucchini and Tomatoes
Zoodles Greek Salad
Looking for more carrot recipes? Check out these:
Ground Beef and Veggies with Garlic Potatoes
Brown Butter Peas and Carrots
Dilly Chicken and Veggie Cups
Carrot Apple Slaw
Minnesota Wild Rice Hotdish
Carrot Zucchini Salad
I hope you enjoy this recipe as much as we did!
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Creamy Zucchini Carrot Soup
Yield: 4 servings
ingredients:
- 1 medium onion, finely diced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken or vegetable broth
- 2 cups milk
- 2 medium zucchini, grated
- 1 medium carrot, grated
- salt and pepper, to taste
instructions:
- Melt the butter over medium heat in a large pot. Add the onions, saute for 5-7 minutes until the onion is tender.
- Stir in the flour until combined, cook for 1 minute. Stir in the broth, milk, salt and pepper and bring to a boil.
- Reduce heat, add the zucchini and carrot and cook for 5 minutes until veggies are tender. Stir often to prevent scorching.
- Serve immediately or cool and refrigerate or freeze in single serve portions.
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