This Creamy Zucchini Soup is easy to make in less than 30 minutes! It’s a comforting recipe, made with no cream, that is not only healthy but absolutely delicious too!
Love trying new soup recipes? You will love this easy Loaded Baked Potato Soup, this Shepherd’s Pie Soup or this classic Hamburger Vegetable Soup.
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I love creamy soups but I don’t like always using heavy cream. I get basically the exact flavors using flour, broth, and milk instead.
All you have to do to make this soup is sauté the onions and garlic in a little coconut oil. Add the flour, broth, and milk. Then add the grated veggies and seasonings. Then simmer for about 30 minutes.
Pair this zucchini soup with a favorite piece of fruit and slice of bread for a great healthy lunch or dinner.
How to Make this Cream of Zucchini Soup
In a large saucepan, saute the onion and garlic in the coconut oil on medium-high for 5-7 minutes or until the onion is tender.
Stir in the flour and mix until combined well.
Stir in the broth and milk and bring to a boil
Reduce the heat and add the zucchini, carrot, and thyme.
Cook for 30 minutes, or until veggies are tender, stirring occasionally.
ENJOY!!
Pro Tip: If you want to make it even more hearty, add a can of white northern beans or lentils.
Use other spices instead of thyme if you’d like. Basil or curry flavors are amazing too.
Easy Creamy Zucchini and Carrot Soup
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 3 tablespoons flour
- 2 cups milk
- 1 cup chicken broth or vegetable broth
- 2 medium zucchini grated
- 10-12 baby carrots or 1 medium carrot grated
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large saucepan, saute the onion and garlic in the coconut oil on medium high for 5-7 minutes or until the onion is tender.2 tablespoons olive oil, 1 medium onion, 2 cloves garlic
- Stir in the flour and mix until combined well.3 tablespoons flour
- Stir in the broth and milk and bring to a boil1 cup chicken broth, 2 cups milk
- Reduce the heat and add the zucchini, carrot and thyme.2 medium zucchini, 10-12 baby carrots or 1 medium carrot, 1 teaspoon thyme
- Cook for 30 minutes or until veggies are tender, stirring occasionally .Salt and pepper to taste
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Nancy
Can you freeze this soup
Cvince
Could you give a measurement (in cups) for the zucchini. I have a very large zucchini.
Sherri
It is about 2 cups of shredded zucchini, but a little more would be fine too, 🙂 I hope you enjoy it as well!
Lynne
I made this into a low carb recipe by using xanthan gum as the thickener instead of flour and unsweetened original almond milk instead of regular milk. Added a pinch of cayenne pepper because spice is nice!
Angelica
I like your low carb recipe! Thank you!!
Cindy
Delicious!!! I added black beans (that’s all I had) also served with Parmesan cheese. Lots of pepper!!
Ann Burke
Delicious ! I used olive oil and condensed milk instead of regular milk, made it much richer!
Suzy
Followed directions as written. Thought the coconut oil added too much flavor. Will make again but will use olive oil instead. May use a little less thyme.
Marie
Has anyone added shredded chicken to this soup?
Kristy
Approximately how many cups is a medium zucchini? What I think is medium might differ from what someone else thinks, so approximate measurements would be helpful. Thanks.
Sheryl
This was amazing! I used almond flour and low-fat milk. Added Tarragon instead of Thyme because it is my favorite. I added a bit of smoked paprika as well. Omitted the raw onion and added onion flakes. So good!
Deb
Yum! I loved every bite! Very Tasty! I did tweak the seasoning..
Terri Overmier
Can I make this in a large batch and freeze?