Healthy Zucchini Carrot Soup Recipe
This Healthy Zucchini Carrot Soup is a creamy, cozy dream that comes together in one pot (so save it for your one-pot recipe collection!), and it’s perfect for those days when you want something wholesome without a ton of cleanup.
Zucchini is hands-down my favorite summer veggie, and I’ve been sharing a ton of zucchini recipes lately because I just can’t get enough of it—my husband might be rolling his eyes by now, haha!
So, let’s see how to make it!
Why Will You Love this Recipe?
- It’s Super Creamy Without Being Heavy: The cooking cream adds a velvety texture, but it’s light enough for a guilt-free bowl. You’ll feel satisfied and nourished after every spoonful.
- One-Pot Magic Saves Time: Everything cooks in a single pot, so you’re not stuck with a sink full of dishes. It’s perfect for busy weeknights or lazy weekends.
- Veggie-Packed and Wholesome: Zucchini and carrots bring natural sweetness and nutrients to the table. It’s a sneaky way to get your veggies in while enjoying comfort food.
Recipe Variations
- Spice It Up: Add a pinch of cumin or smoked paprika for a warm, smoky kick. You can stir it in with the broth for extra depth.
- Make It Dairy-Free: Swap the cooking cream for coconut milk or a plant-based cream alternative. It’ll still be creamy and delicious with a slight tropical twist.
- Add Protein: Toss in a handful of cooked lentils or chickpeas before blending for a heartier soup. It’s a great way to make it a full meal.
Tools You’ll Need
- Immersion Blender or Stand Blender: An immersion blender makes blending in the pot a breeze, but a stand blender works too—just cool the soup slightly first. Either way, you’ll get that smooth, creamy texture.
- Large Pot: A medium or large pot is perfect for cooking everything together. Make sure it’s deep enough to avoid splashes when blending.
- Cutting Board and Knife: You’ll need these to chop the onions, carrots, and zucchini. A sharp knife makes prep quick and easy.
FAQ
Can I Freeze This Soup?
Yes, this soup freezes beautifully! Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.
How Do I Store It?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pot over low heat, stirring occasionally, to keep it creamy.
How Long Does It Last?
In the fridge, it’s good for about 4 days, and in the freezer, it lasts up to 3 months. Always give it a quick stir after reheating to bring back that smooth texture.
Is It Suitable for Special Diets?
This recipe isn’t naturally keto, vegan, or paleo due to the cooking cream, but you can make it vegan by using plant-based cream or coconut milk. It’s naturally gluten-free, though, so it’s great for those avoiding gluten.
How Can I Make It Thicker or Thinner?
For a thicker soup, reduce the broth to 1 cup or add a small boiled potato before blending. To thin it out, add a bit more broth or water until you get your desired consistency.
Other Recipes You’ll Love
- Flourless Oatmeal Zucchini Chocolate Chip Cookies
- Viral Rice Paper Spanakopita with Zucchini
- Cheesy Zucchini Risotto
- Oven-Baked Zucchini Carrot Tots
- Easy Zucchini Roll
- Healthy Turkey Zucchini Burgers
- Creamy Zucchini Sauce with Heavy Cream
- Creamy Shrimps and Zucchini Pasta
- Low Carb Cheesy Zucchini Breadsticks
- Healthy Low-Carb Zucchini Pizza Bites
Zucchini Carrot Soup
Ingredients
- 2 tablespoons olive oil
- 2 onions thinly sliced
- 1 large carrot about 4 oz, sliced
- 1.3 lbs zucchini chopped
- 1.7 cups vegetable broth
- 3.5 oz cooking cream 10% fat
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-low heat, then add thinly sliced onions. Caramelize with a pinch of salt for 15 minutes, stirring occasionally.
- Add sliced carrot and cook for 5 minutes, stirring occasionally.
- Add chopped zucchini and vegetable broth (I used 1.7 cups water and 1 vegetable bouillon cube). Bring to a boil, then simmer for 10 minutes.
- Stir in cooking cream and adjust seasoning with salt and pepper if needed (depending on the broth’s flavor). Bring to a boil, then remove from heat.
- Blend with an immersion blender until smooth. If using a stand blender, cool slightly and blend in batches, opening the lid occasionally to release steam.
Notes
Store in the fridge for up to 4 days or freeze for up to 3 months.
