Easy Creamy Zucchini Soup

Perfect for cooler weather, this quick and healthy Creamy Zucchini Soup recipe will certainly hit the spot.  It’s made in just 30 minutes with no heavy cream!

It was a very strange but beautiful 80 degrees here last Tuesday. That was right before the next 3 days of cold, dreary rain.  One thing that makes that a little better is cooking a delicious new soup recipe and cuddling up in a big comfy chair with a blanket.

This creamy zucchini soup is very quick to make and very healthy too! I love creamy soups but I don’t like 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 a great healthy, comforting meal.

How to Make Creamy 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.

Try these other great soup recipes too:

Pasta Fagioli Soup

Creamy Cauliflower Soup

DAL, Indian Spiced Lentil Stew

Chicken Vegetable Soup

Tomato Basil Chicken Soup

Quick and Healthy Creamy Zucchini and Carrot Soup

This quick & healthy Creamy Zucchini and Carrot soup will certainly hit the spot. It's made in just 30 minutes with no heavy cream!

5 from 2 votes

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Course: Soup

Cuisine: American

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 3

Calories: 262kcal

Author: Sherri Hagymas

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion finely diced
• 2 cloves garlic minced
• 3 tablespoons flour
• 1 cup chicken broth or vegetable broth
• 2 cups milk
• 2 medium zucchini grated
• 10-12 baby carrots or 1 medium carrot grated
• 1 tsp 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.
• 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!!

Notes

Substitute any oil you prefer for the coconut oil.

For a heartier version,  add a can of white northern beans.

Nutrition

Calories: 262kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 16mg | Sodium: 395mg | Potassium: 750mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5120IU | Vitamin C: 33.5mg | Calcium: 232mg | Iron: 1.4mg

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