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Carrot Zucchini Soup

Carrot zucchini soup made by simmering carrots and zucchini until very tender, then blending into a silky, completely smooth puree. A simple vegetable-broth base keeps it vibrant and light for a fast weeknight soup.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and broth base
  • 4 cup sliced carrots
  • 2 cup diced zucchini
  • 1 small onion, diced
  • 4 cup vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a pot over medium heat and sauté the diced onion until softened, about 5 minutes, stirring as needed so it doesn’t brown.
  2. Add sliced carrots and diced zucchini, then pour in the vegetable broth and bring the mixture to a simmer, 2-3 minutes.
Simmer until very tender
  1. Simmer uncovered at a steady gentle bubble until the vegetables are very tender, about 20 minutes, so they break down easily for blending.
Blend and season
  1. Blend the soup until completely smooth using an immersion blender, blending extra long to achieve a silkiest possible texture.
  2. Season with salt and pepper before serving, tasting at the end to adjust balance.

Notes

For the silkiest texture, blend extra long until no small bits remain and keep the immersion blender moving through the pot. Refrigerate in a sealed container for up to 4 days; reheat gently on the stove or microwave until hot. Freezing is not recommended because pureed zucchini can change texture after thawing. For a richer finish, stir in a swirl of cream or coconut milk after blending if desired.