Zucchini Carrot Soup
This Healthy Zucchini Carrot Soup is a creamy, veggie-packed hug in a bowl that’s perfect for cozy dinners or light lunches. Try it for your next weeknight meal or summer gathering—it’s so easy and delicious, you’ll want to make it again and again.
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
For a vegan version, use coconut milk or plant-based cream instead of cooking cream.
Store in the fridge for up to 4 days or freeze for up to 3 months.
Store in the fridge for up to 4 days or freeze for up to 3 months.