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.
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox! (plus more yummy recipes sent weekly!)
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.
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.
Quick and Healthy Creamy Zucchini and Carrot Soup
- 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 teaspoon thyme
- Salt and pepper to taste
- 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 .
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
How small do you cut the vegetables?
I grate the zucchini and carrots so they are small and cook quickly 🙂 Enjoy!
Thank you so much to share this amazing soup. I made it today cause I had some friends over , and I had fresh Zucchini from my garden so I choose to do your soup , well let me tell you they love it. Thank you again.
I’m so glad you all enjoyed it!
Thus sounds delicious, approximately how many cups of zucchini do you use?
It is approximately 2 cups. 🙂
Came out tasty…..I mY have overdone the amount of onion, but it forgave me. Lol. And I admit I wanted smoother soup and so used immersion blender. So mine turned a lovely green instead of the pristine white. I will make it again. I used 1 tsp of salt and added 1/4 tsp more. Should have stopped there to keep it sweeter. But still good at 1 and 1/2 tsp salt and 1/4 tsp pepper. Will play more with seasonings next batch. Such yummy fun. Thank you for the recipe!
I followed perfectly, but the soup was bland and slightly curdled, as if the flour/coconut oil didn’t want to combine with the broth/milk regardless of boiling. It was not curdled, but not even close to silky. I added basil and many other seasonings to perk it up. Eventually I put it over rice and ate with pao de queijo, but won’t make again.
Can I use oat milk?
I think plain oat milk would work just fine!
Thanks!!! God bless!!
DELICIOUS. MY DAUGHTER WHO HAS A SERIOUS PROBLEM WITH DIGESTION IS ABLE TO EAT THIS.
I’m so, so happy to hear that!
This soup is delicious.
I’m so glad you enjoyed it!
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!
Lou Lou Girls
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
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
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.
I’m allergic to broth. Do you have any recommendations for a substitute? Thanks!
You could just use water if you’d like and add a tablespoon of butter along with a teaspoon of garlic powder and onion powder.
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!
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
I love that you used coconut oil!
I am in agreement that soup is perfect for fall!
Found you on What’d You Do This Weekend Blog Hop!
Looks so yummy. I love soups, especially when there’s a nip in the air.