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.
Carol A McCollum
to make soups creamy, no need to add flour. Put in some cannellini beans, &\or cooked cauliflower & use immersion blender!! Creamy… yummy, extra fiber & nutrients,,, yay!!
Sherri
I LOVE that idea!! Thank you for sharing!
Eddie
How small do you cut the vegetables?
Sherri
I grate the zucchini and carrots so they are small and cook quickly 🙂 Enjoy!
Maria Rivera
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.
Sherri
I’m so glad you all enjoyed it!
Judy
Thus sounds delicious, approximately how many cups of zucchini do you use?
Sherri
It is approximately 2 cups. 🙂
Judy
Thank you.
Renee
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!
E
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.
Cynthia
Can I use oat milk?
Sherri
I think plain oat milk would work just fine!
Cynthia
Thanks!!! God bless!!
Rosina Hare
DELICIOUS. MY DAUGHTER WHO HAS A SERIOUS PROBLEM WITH DIGESTION IS ABLE TO EAT THIS.
Sherri
I’m so, so happy to hear that!
marianne gage
This soup is delicious.
Sherri
I’m so glad you enjoyed it!
Miz Helen
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
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.
Julie
I’m allergic to broth. Do you have any recommendations for a substitute? Thanks!
Sherri
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.
Michele
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
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!
Pinned!
Found you on What’d You Do This Weekend Blog Hop!
Jelli
Looks so yummy. I love soups, especially when there’s a nip in the air.