Zucchini Carrot Soup

Looking for a wholesome, veggie packed soup that’s easy and delicious? This zucchini carrot soup checks all the boxes! It’s great for meal prep and makes an ideal base for your favorite add ins like chicken, cheese, or herbs. Whether you're serving it with crusty bread or on its own, it’s an option the whole family will love.

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This post was last updated 6/2025.

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Shopping list:

• butter
• onion
• garlic
• all purpose flour
• chicken broth
• milk
• zucchini
• carrot
• salt 
• black pepper

Zucchini is one of the most versatile vegetables you can grow or cook with. It’s just as delicious roasted, sautéed, or spiralized into noodles as it is tossed into a fresh summer salad or hearty soup. And if you’ve ever planted it in your garden, you know it tends to grow in abundance, enough to share with neighbors, friends, and co workers alike!

Whether you’re trying to use up an overflowing summer harvest or looking for a veggie packed meal in the colder months, this Zucchini Carrot Soup is a perfect go to. It’s easy to make, full of flavor, and a wonderful way to use extra garden produce. We grow a variety of squash in our community garden at work, but zucchini is always a favorite of mine. I love it roasted with olive oil and seasoning, or tossed into fresh vinaigrette salads, but this soup might be one of my favorite ways to enjoy it.

Made with simple ingredients and easy to customize with add ins like chicken, herbs, or cheese, this soup is comforting, nourishing, and even better the next day as leftovers. You can cook it on the stovetop or in the Instant Pot. I've included instructions for both!

Looking for more delicious carrot recipes? Check out these Carrot Tots or Glazed Carrots!

Need some more creamy soup recipes? Try my Creamy Sausage, Potato and Sauerkraut Soup or Marge's Chicken Wild Rice Soup!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Instant Pot instructions: Set the Instant Pot to Sauté and melt the butter. Add the diced onions and sauté for 3–4 minutes. Stir in the garlic and cook for another 30 seconds. Sprinkle in the flour and stir well to combine. Cook for about 1 minute, stirring constantly. Pour in the broth and milk, stirring well. Add the zucchini and carrots. Stir to combine. Cancel Sauté, then secure the lid and set the Instant Pot to Pressure Cook (Manual) for 3 minutes. Once the cooking cycle is complete, quick release the pressure carefully. Stir the soup well and season with salt and black pepper to taste.

• Refrigerate leftovers in an airtight container for up to three days. I don't recommend freezing creamy soups. The texture is different once thawing, but if you don't mind that, feel free to freeze!

• Use an immersion blender for a smoother texture, or stir in a splash of cream, cream cheese or shredded cheese for added richness. We also love adding fresh herbs, different spices or seasonings. Crushed red pepper is a favorite addition. 

• This soup is also great with cooked and crumbled bacon or cooked chicken added in. Some toppings I've used are sliced green onions, croutons or shredded cheese.

Our favorite kitchen equipment and supplies used with this recipe:

• Cambom Rotary Grater
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• The Nessie Family by OTOTO - Pack of 3 Tea Infuser, Soup Ladle, and Colander
• Nextrend Garlic Twister

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Zucchini Carrot Soup

This creamy zucchini carrot soup is a simple meal that’s perfect for lunch or dinner. It’s easy to make with pantry staples and fresh veggies, and you can customize it with leftover rotisserie chicken, crispy bacon, shredded cheese, or fresh herbs to suit your taste. Comforting, versatile, and full of flavor—this one’s a keeper!

Ingredients

• 3 tablespoons butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons all purpose flour
• 1 cup chicken broth
• 2 cups milk
• 2 medium zucchini, grated
• 1 medium carrot, grated
• salt and black pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onions and sauté for 5–7 minutes, or until they are soft and translucent.
3. Stir in the garlic and cook for an additional 1 minute.
4. Sprinkle in the flour and stir until well combined; cook for 1 minute to remove the raw flour taste.
5. Slowly stir in the broth and milk, and bring the mixture to a gentle boil.
6. Add the zucchini and carrots, reduce the heat, and simmer for about 5 minutes, or until the vegetables are tender. Stir often to prevent scorching.
7. Taste and season with salt and black pepper as needed.
8. Remove from heat and serve warm.

Nutrition Facts

Calories

209

Fat

13 g

Sat. Fat

8 g

Carbs

18 g

Fiber

2 g

Net carbs

16 g

Sugar

10 g

Protein

7 g

Sodium

400 mg

Cholesterol

38 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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