Zucchini & Carrot Pureed Vegetable Soup
Cozy up with this light and flavorful zucchini-carrot soup, brightened by fresh parsley and basil. As a longtime fan of quick cozy meals, I love how the instant broth base brings depth in minutes, while the mix of pureed and reserved veggies creates a delightfully chunky-smooth texture.
| American Cuisine |
| Soup / Starter |
| By Talia Beventi |
Ingredients:
Base & Aromatics:
- ¼ cup diced onion
- 2 packets instant chicken broth & seasoning mix
- 2 garlic cloves, minced
Vegetables:
- 1½ cups thinly sliced zucchini
- ½ cup thinly sliced carrots
- ½ cup chopped, seeded tomato
Herbs & Seasoning:
- 1 tsp chopped fresh parsley
- ¼ tsp dried basil leaves
- ⅛ tsp ground black pepper
Liquid:
- 2 cups water
2 servings
10 minutes
30 minutes
Easy
Tools We Use:
Instructions:
- Sweat aromatics: In a 1½-quart nonstick saucepan over medium heat, combine the diced onion, instant chicken broth mix, and minced garlic. Cook, stirring occasionally, until the onion turns translucent, about 3–4 minutes.
- Add veggies & herbs: Stir in the zucchini, carrots, tomato, parsley, basil, and pepper. Cover and cook on low, stirring occasionally, for about 10 minutes until the vegetables begin to soften.
- Simmer in water: Pour in 2 cups of water and bring to a boil. Reduce heat to medium, cover, and simmer until all vegetables are tender, about 20 minutes.
- Reserve veggies: Using a slotted spoon, remove about ½ cup of cooked vegetables and set aside for texture.
- Puree soup: Working in two batches, carefully transfer the remaining soup to a blender and puree until smooth. Return the pureed mixture to the saucepan.
- Finish & serve: Stir in the reserved vegetables, heat through for 1–2 minutes, then ladle into bowls. Garnish with extra parsley if desired.
Chef's Tips:
- For extra depth, deglaze the pan with a splash of white wine after sweating the onions.
- Use homemade low-sodium chicken broth in place of instant mix to control salt.
- Blend half the soup more coarsely for a rustic texture.
Essential Cookware Sets:
Serving Suggestions:
- Pair with crusty garlic bread or a warm baguette.
- Top with a dollop of Greek yogurt or crème fraîche for creaminess.
- Serve alongside a crisp green salad dressed in lemon vinaigrette.
Storage:
- Soup keeps in an airtight container in the fridge for up to 3 days.
- Freeze portions in freezer-safe containers for up to 3 months.
- Reheat gently over low heat, adding a splash of water if too thick.
Dietary Adaptations:
- Vegan: Swap chicken broth packets for vegetable broth powder.
- Gluten-Free: Ensure your instant broth mix is certified gluten-free.
- Dairy-Free: Skip any yogurt garnish and add a swirl of extra-virgin olive oil instead.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Total Fat | 1 g |
| Sodium | 600 mg |
| Total Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Protein | 3 g |
