Creamy Zucchini and Carrot Soup Recipe

This easy and delicious soup is so perfect for lunch, dinner or freeze for later! Add leftover rotisserie chicken, bacon, cheese or herbs to make it your own!

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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!

If 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.

We grow many types of squash in our community garden at work, but zucchini is one of my favorites!

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.

This soup is freezer friendly and is also great leftover for lunch or dinner the next day.

What is in Creamy Zucchini Carrot Soup?

• Zucchini: this vegetable 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. 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.

• Carrots: Packed with vitamin a and fiber, carrots are a favorite vegetable at our house. I only buy regular carrots because the flavor is SO much better than the pre cut baby carrots.

• Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.

Other zucchini recipes you may like:

• Zucchini Herb Salad with Tomato Vinaigrette
• Watercress, Apple and Zucchini Orzo Salad
• Sauteed Shrimp with Zucchini and Tomatoes
• 15 Minute Shrimp Fra Diavolo with Zucchini Zoodles
• Zucchini Bread Recipe
• Super Easy Parmesan Crusted Zucchini

You can add or substitute with the following ingredients:

• cooked crumbled bacon
• fresh chives
• fresh chopped basil
• shredded cheddar cheese
• minced garlic
• chopped rotisserie chicken breast
• cubed ham
• sliced green onion
• parmesan cheese
• heavy cream
• corn
• croutons
• shredded pepper jack cheese

What readers are saying about this recipe:

• Camesha- This is my second time making this soup. The first time I made it exactly as recipe states and it was pretty good. 
• Helen- Easy and delicious. I did use my immersion blender at the end.
• Sharon- I have made thus a few  times now and it's very good. This time I  added frozen tortellini just the last few minutes YUM. I always double the recipe as it freezes well.
• Zulema- Really good soup! Perfect for those days you need something warm and comforting. Added rotisserie chicken, yum!
• Arla- Easy rainy summer day soup!

Looking for more carrot recipes?

• Ground Beef and Veggies with Garlic Potatoes
• 20 Minute Double Noodle Soup
• Minnesota Wild Rice Ground Beef Hotdish 
• Carrot Apple Slaw
• Carrot Cake Whoopie Pies
• Dilly Chicken and Veggie Cups
• Spicy Carrot Refrigerator Pickles
  

I hope you enjoy this recipe as much as we did!


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Creamy Zucchini Carrot Soup

Yield: 4 servings

Author: Sheena

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:

1. Melt the butter over medium heat in a large pot. Add the onions, saute for 5-7 minutes until the onion is tender.
2. Stir in the flour until combined, cook for 1 minute. Stir in the broth, milk, salt and pepper and bring to a boil.
3. Reduce heat, add the zucchini and carrot and cook for 5 minutes until veggies are tender. Stir often to prevent scorching.
4. Serve immediately or cool and refrigerate or freeze in single serve portions.

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