Carrot Zucchini Soup Recipe

2.5 3 3
Carrot Zucchini Soup Recipe
Carrot Zucchini Soup Recipe photo by Taste of Home
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Carrot Zucchini Soup Recipe

Read Reviews
2.5 3 3
Publisher Photo
Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey
MAKES:
2-4 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

Ingredients

  • 2 small onions
  • 2 cups water
  • 1/2 pound carrots, cut into 1-inch pieces
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 2 cups diced zucchini (3 to 4 medium)
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons butter
  • 1/2 cup chopped seeded tomatoes
  • 2/3 cup evaporated milk
  • 2 tablespoons minced fresh parsley

Directions

Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan.
In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through. Yield: 2-4 servings.
Originally published as Carrot Zucchini Soup in Reminisce Extra February 2002, p53

Nutritional Facts

1 cup: 133 calories, 6g fat (3g saturated fat), 17mg cholesterol, 127mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 5g protein.

  • 2 small onions
  • 2 cups water
  • 1/2 pound carrots, cut into 1-inch pieces
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 2 cups diced zucchini (3 to 4 medium)
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons butter
  • 1/2 cup chopped seeded tomatoes
  • 2/3 cup evaporated milk
  • 2 tablespoons minced fresh parsley
  1. Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan.
  2. In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through. Yield: 2-4 servings.
Originally published as Carrot Zucchini Soup in Reminisce Extra February 2002, p53

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[email protected] User ID: 3864962 34806
Reviewed Aug. 2, 2014

"Didnt like the that there was not a lot of flavor."

MY REVIEW
momof21981 User ID: 7198109 204698
Reviewed Mar. 25, 2013

"My kids didn't like this soup very much. I had to add chicken broth and salt and pepper, and even then they barely touched it. I think it is a good recipe for adults as long as you add broth, salt, and pepper- but not very kid friendly."

MY REVIEW
L.Lundvall User ID: 5744540 42162
Reviewed Jan. 11, 2013

"I have made this soup several times now and I haven't changed a thing. My entire family loves it."

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