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:
DAL, Indian Spiced Lentil Stew
Quick and Healthy Creamy Zucchini and Carrot Soup
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!!
Miz Helen says
I just love soups and this soup looks fantastic. Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Lou Lou Girls says
This looks absolutely amazing! Pinned and tweeted. You always bring the most amazing creations to our party. Thank you! I hope to see you again, this Monday at 7 pm. It wouldn’t be a party without you! Lou Lou Girls
The Better Baker says
YUMMMM! I make a similar soup and love it. Yours is gorgeous in that green bowl! Thanks so much for sharing with us at Weekend Potluck.
April J Harris says
What a delicious soup recipe and it looks so pretty in the bowl too! We’ve been having some unusually warm and sunny weather this fall too. I’d enjoy this soup any day though – it looks really comforting and delicious. Pinned and will share. Thank you for being a part of the Hearth and Soul Hop.
Michele says
We still have zucchini from the garden and we are getting tired of it. I was happy to see a new recipe to use some zucchini!
Abby says
I’m with you- I love the taste and coziness of cream-based soups without the actual cream. This looks delicious!
Trisha @ Home Sweet Homemade says
I love that you used coconut oil!
I am in agreement that soup is perfect for fall!
Pinned!
Found you on What’d You Do This Weekend Blog Hop!
Jelli says
Looks so yummy. I love soups, especially when there’s a nip in the air.