Cream of Zucchini and carrot soup

Carolyn Parke


I love summer and all that the harvest time brings. This is my recipe for a yummy way to use zucchini.


★★★★★ 1 vote

20 Min
20 Min
Stove Top


  • 4 c
    chicken broth
  • 4 medium
    zucchini, sliced
  • 3 medium
    carrots, shredded
  • 1 medium
    onion, chopped
  • 1 Tbsp
    parsley, chopped
  • 8 oz
    cream cheese
  • 1 c
    heavy cream

How to Make Cream of Zucchini and carrot soup


  1. pour the chicken broth into a 2-quart size sauce pan. add the zucchini, carrots, and onion. Bring to a boil, then lower heat. Cover and simmer for 20 minutes or until all veggies are soft.
  2. strain the vegetables reserving the broth.
  3. Add fresh chopped parsley to the broth and simmer while you are puréeing the veggies.
  4. Puree the vegetables in a blender and add cream cheese then blend again till mixture is smooth.
  5. Stir the puree back into the broth. Add the cream and salt and pepper to taste. Top the soup with a piece of parley for an eye catcher.

Printable Recipe Card

About Cream of Zucchini and carrot soup

Main Ingredient: Vegetable
Regional Style: American

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