This Creamy Zucchini and Carrot Soup is a wholesome and comforting dish that’s perfect for any time of the year. Bursting with fresh vegetables and infused with the aromatic flavors of thyme and basil, it delivers a light yet satisfying meal. The velvety texture, achieved with a touch of heavy cream or milk, adds richness without being too heavy. Whether enjoyed as a nutritious lunch or a cozy dinner, this versatile soup pairs beautifully with a slice of crusty bread for dipping. If you’re looking for a delicious way to use up zucchini and carrots or simply craving a warm, soothing bowl of goodness, this recipe is sure to become a favorite!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium zucchinis, chopped
- 3 large carrots, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream or milk
Directions:
Step 1: Sauté the Onions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes, stirring occasionally.
Step 2: Add Garlic
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Step 3: Cook the Vegetables
Add the chopped zucchinis and carrots to the pot. Stir to combine and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 4: Add Broth and Herbs
Pour in the vegetable broth and add the dried thyme, dried basil, salt, and black pepper. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the vegetables are tender.
Step 5: Blend the Soup
Using an immersion blender, puree the soup in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return the soup to the pot.
Step 6: Add the Cream
Stir in the heavy cream or milk and cook for an additional 5 minutes over low heat until the soup is heated through and creamy.
Step 7: Adjust Seasoning and Serve
Taste the soup and adjust the seasoning with more salt and pepper if necessary. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Cooking Note:
- For a lighter version, you can substitute the heavy cream with milk or a plant-based alternative like almond or coconut milk.
- If you prefer a chunkier texture, blend only part of the soup and leave some of the vegetables whole.
Serving Suggestions:
This soup is perfect served with:
- Crusty Bread: A slice of warm baguette or homemade bread for dipping.
- Salad: Pair with a fresh green salad for a light, balanced meal.
- Croutons: Sprinkle some homemade croutons on top for added crunch.
- Cheese: Add a sprinkle of grated Parmesan or a dollop of sour cream for extra richness.
Tips:
- Extra Veggies: Feel free to add other vegetables like celery, potatoes, or spinach for an even heartier soup.
- Spice It Up: For a bit of heat, add a pinch of red pepper flakes or a dash of cayenne pepper.
- Make Ahead: This soup keeps well in the fridge for up to 3 days, and the flavors deepen with time. You can also freeze it for up to 3 months.
Prep Time:
- 10 minutes
Cooking Time:
- 30 minutes
Total Time:
- 40 minutes
Nutritional Information (per serving):
- Calories: 220
- Protein: 5 grams
- Sodium: 550 mg
Conclusion:
This Creamy Zucchini and Carrot Soup is a fantastic way to enjoy fresh vegetables in a comforting, flavorful dish. The blend of zucchini and carrots with aromatic herbs creates a soup that’s both nourishing and delicious, while the addition of cream gives it a luscious, smooth texture. It’s easy to prepare, making it a go-to recipe for busy weeknights or cozy weekend meals. Whether enjoyed on its own or paired with sides, this soup is a warm, hearty meal that’s sure to satisfy.