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Carrot Zucchini Soup

By: Joanne Novellino  
"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"

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (3)

Rate/Review | 134 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

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Original Recipe Yield 2 servings
 

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
  • 1 1/2 teaspoons olive oil or vegetable oil
  • 1 1/2 teaspoons butter or margarine
  • 1/2 cup diced, seeded peeled tomato
  • 2/3 cup evaporated milk
  • 2 tablespoons minced fresh parsley

Directions

  1. Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add 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 or food processor; cover and process until pureed. Return to the pan.
  2. In a skillet, saute the 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by Tesie 
Was very good. it does need a little more salt. i use bacon it added just the right amount of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by gtb 
I like the texture of this soup. However, I find that it needs more seasoning- salt, chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2006 by Jill R. 
This was pretty good! I used a 14.5 oz. can of diced tomatoes (undrained) instead of the... MORE

 
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