Hot Eats and Cool Reads: Creamy Zucchini and Carrot Soup Recipe

Mar 26, 2014

Creamy Zucchini and Carrot Soup Recipe

This easy and delicious soup is so perfect for lunch, dinner or freeze for later! Add leftover rotisserie chicken, bacon, cheese or herbs to make it your own!


Creamy Zucchini and Carrot Soup



Creamy Zucchini and Carrot Soup Recipe from Hot Eats and Cool Reads! This easy and delicious soup is so perfect for lunch, dinner or freeze for later! Add leftover rotisserie chicken, bacon, cheese or herbs to make it your own!



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Zucchini is such a versatile vegetable. 

You can use it in salads, roast it in the oven, make soups, saute it and so much more.

When you plant it in the garden, it usually produces enough zucchini for you, your neighbors, your co-workers and everyone else too!

When you have an abundance of summer zucchini or just want something to warm you up in the winter, this soup is a great meal to make.



Creamy Zucchini and Carrot Soup Recipe from Hot Eats and Cool Reads! This easy and delicious soup is so perfect for lunch, dinner or freeze for later! Add leftover rotisserie chicken, bacon, cheese or herbs to make it your own!



Zucchini has been around for over 7000 years and translates to "small squash" in Italian.

It's inexpensive, easy to find and great when added to so many recipes.

It's a member of the cucumber and melon family and is best picked from the garden when it's small and tender. 

We grow many types of squash in our community garden at work, but zucchini is one of my favorites!

Zucchini is full of potassium and vitamin c and is low in calories. If you grow zucchini, you can use the squash blossoms in recipes too. 



Creamy Zucchini and Carrot Soup Recipe from Hot Eats and Cool Reads! This easy and delicious soup is so perfect for lunch, dinner or freeze for later! Add leftover rotisserie chicken, bacon, cheese or herbs to make it your own!



I love it in summer salads with some vinaigrette and also roasted in the oven with some olive oil and my favorite seasoning.

This Zucchini and Carrot Soup is such a great way to use up extra zucchini and carrots. It's a simple recipe to make and we love adding other ingredients to make it different every time.

Try some chopped up rotisserie chicken breast, a handful of crumbled bacon or some freshly grated sharp cheddar cheese to jazz it up!

We also love adding fresh basil, parsley or chives as a garnish on top for a pop of fresh flavor.

This soup is freezer friendly and is also great leftover for lunch or dinner the next day. 



Creamy Zucchini and Carrot Soup Recipe from Hot Eats and Cool Reads! This easy and delicious soup is so perfect for lunch, dinner or freeze for later! Add leftover rotisserie chicken, bacon, cheese or herbs to make it your own!



Looking for more zucchini recipes? Try these: 

Zucchini and Herb Salad with Tomato Garlic Vinaigrette

15 Minute Shrimp Fra Diavolo with Zucchini Noodles
Watercress, Apple and Zucchini Orzo Salad
Super Easy Parmesan Crusted Zucchini
Sauteed Shrimp with Zucchini and Tomatoes
Zoodles Greek Salad




Creamy Zucchini and Carrot Soup Recipe from Hot Eats and Cool Reads! This easy and delicious soup is so perfect for lunch, dinner or freeze for later! Add leftover rotisserie chicken, bacon, cheese or herbs to make it your own!



Looking for more carrot recipes? Check out these: 

Ground Beef and Veggies with Garlic Potatoes
Brown Butter Peas and Carrots
Dilly Chicken and Veggie Cups
Carrot Apple Slaw
Minnesota Wild Rice Hotdish
Carrot Zucchini Salad



I hope you enjoy this recipe as much as we did!


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Creamy Zucchini Carrot Soup

Yield: 4 servings
Author:

ingredients:

  • 1 medium onion, finely diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken or vegetable broth
  • 2 cups milk
  • 2 medium zucchini, grated
  • 1 medium carrot, grated
  • salt and pepper, to taste

instructions:

  1. Melt the butter over medium heat in a large pot. Add the onions, saute for 5-7 minutes until the onion is tender.
  2. Stir in the flour until combined, cook for 1 minute. Stir in the broth, milk, salt and pepper and bring to a boil.
  3. Reduce heat, add the zucchini and carrot and cook for 5 minutes until veggies are tender. Stir often to prevent scorching.
  4. Serve immediately or cool and refrigerate or freeze in single serve portions.
Created using The Recipes Generator



Creamy Zucchini and Carrot Soup Recipe from Hot Eats and Cool Reads! This easy and delicious soup is so perfect for lunch, dinner or freeze for later! Add leftover rotisserie chicken, bacon, cheese or herbs to make it your own! Great way to use zucchini or yellow summer squash from the garden!


Thanks so much for stopping by!

40 comments:

  1. I love zucchini but I've never tried it in a soup but this looks like something I would love!! Going to have to try it!

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    1. It turned out so good!!! You will love it if you're a fan of zucchini! Enjoy! :)

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  2. This looks delicious! I love another great way to use zucchini! I hope you feel better soon!

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  3. This simple soup looks so tasty..especially when youre not feeling your best. I make a similar recipe...will be adding carrots next time around. Take good care and stay warm!

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  4. I can not wait to make this! Pinned.

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  5. Love zucchini in soup. Will need to try this!

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    1. Enjoy! I've never tried zucchini in soup before this, but now I'm hooked!

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  6. Yum Sheena, I love creamy soups, and I must try this one soon.

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  7. I love most any soup and this looks so delicious! Can't wait to try!

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  8. Thank you so much, Sheena - I think I just solved two problems!! :) One, I know what I'm doing with some of my zucchini and two - it's gonna be our dinner tonight!! Woot woot!!

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    Replies
    1. We loved this, Sheena - so simple and I had all of the ingredients :)

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  9. This is a great soup!
    I'd love to try this recipe :)

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  10. Now is I put vegetables in soup my son will eat them... this dish is perfect. Thanks for bringing it to foodie friday.

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  11. Happy Friday Sheena - I'm here to tell you this yummy recipe is being featured at this week's Weekend Potluck's party. Congrats! Thanks so much for your faithfulness to share with us. Please come back again soon. And enjoy a lovely weekend. Stay warm!

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  12. I have an abundance of zucchini, this looks and sounds fantastic, I will be making this soon. Thanks for sharing!

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  13. How far do you go to the center of the zucchini? Do you use just the outside and some of the white part?

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    Replies
    1. My zucchini were small, so I grated the entire thing! If yours are larger, you could use less of the white part if you prefer.

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  14. How far do you go to the center of the zucchini? Do you use just the outside and some of the white part?

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  15. In the recipe you mention a bullion, but you didn't put it in the list of ingredients, so do you add one bullion cube?

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    Replies
    1. I just edited the post. You can use just broth, no bullion cube. Thanks!

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  16. Just made this. It was very good! I used homemade bone broth and increased it to two cups, added some elbow noodles with the veggies, and threw in a handful of cheddar cheese at the end. Served with homemade crusty bread, it was a healthy and comforting meal!

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  17. So yummy. I have made this twice this week. I added a little cayenne, celery seeds and extra carrots and used my immersion blender a bit. My husband hates diet food but loves this soup. I think I will add some left over chicken the next time. Thank you so much for the recipe. Love it.

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    Replies
    1. I'm SO glad you love it, Joan! Thanks so much for letting me know! :)

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  18. I made this tonight but tweaked it a bit to use what I had on hand. Ended up blending it up as the soup boiled before I could catch it and the milk separated. It was a tasty, creamy soup that everyone enjoyed. It's definitely going on the menu rotation!

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  19. Is this soup freezer friendly?

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  20. I also added peas and corn, and a 1/8 cup heavy cream. Serving it at a Christmas party. Thank you so much!

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  21. Made your recipe the other day and it's great! I used Better Than Bouillion chicken base, 3 carrots & 2 zucchini food processed to tiny pieces. Also made homemade bread bowls to serve in, and all I can say is YUM!!!

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  22. Made this delicious soup today; I did add a little more butter - and more carrot, used vegetable stock. I also added about a 1/2 cup sharp cheddar cheese at end. I think this soup would be great with a little wild rice as well.Next time I will add a cup of wild rice. Definitely a keeper in our home.

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  23. I love this soup and I use it for my husband who is on a chronic kidney disease diet. I substituted the 2 cups milk with 2C unsweetened almond milk. I did add 2 minced cloves of garlic, 1 t dried basil and 1/2 t dried oregano. Instead of salt I added 1/2 t chicken bouillon crumbs. It was DELICIOUS!!

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  24. This is absolutely delicious! I used 1 cup of almond milk and 1 cup of heavy whipping cream for Keto diet. I also added garlic powder and the basil and oregano. YUM! Thanks for sharing!

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