Description
This creamy zucchini soup is a comforting, flavorful dish made with fresh zucchini, aromatic herbs, and a hint of cheese. Perfect as a light lunch or starter, it combines tender vegetables with subtle seasoning and a creamy finish for a deliciously smooth texture.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 5 cups zucchini, cut into chunks
- 2 russet potatoes, peeled and cut into small pieces (about 1 pound)
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
Seasonings
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper (optional)
Creamy Finish
- ½ cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Prepare Cheese: Shred the cheddar cheese from a block and set aside at room temperature to allow it to melt smoothly into the soup later.
- Sauté Aromatics: Melt butter in a large soup pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in minced garlic and cook briefly until fragrant.
- Cook Zucchini and Seasonings: Add the zucchini chunks and sprinkle in dried rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for 5 minutes while stirring occasionally to combine flavors.
- Add Potatoes and Broth: Add the peeled and chopped potatoes to the pot along with chicken broth and soy sauce. Bring the mixture to a boil, then reduce heat to a simmer. Skim off any foam that appears on top for a clear broth.
- Simmer Vegetables: Partially cover the pot and simmer the soup until all vegetables are fork tender, about 20 minutes.
- Blend Soup: Remove from heat. Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender. Blend until completely smooth.
- Add Cream and Cheese: Return the blended soup to low heat. Stir in the half and half slowly, then gradually sprinkle in the shredded cheddar cheese, stirring constantly until fully melted and combined. Remove from heat.
- Serve: Ladle the zucchini soup into bowls and serve warm, optionally garnished with extra cheese or fresh herbs.
Notes
- The dairy components like half and half and cheddar cheese are optional; the soup tastes great without them for a lighter option.
- Experiment with different cheese varieties such as sharp white cheddar, Parmesan, or Gouda for varied flavors.
- Soy sauce adds a subtle umami depth that enhances the overall flavor without being overpowering.
- An immersion blender is handy for pureeing soups directly in the pot, avoiding transfers and mess.
- Try other zucchini dishes like zucchini casserole, zucchini crust pizza, zucchini Parmesan, or minestrone soup for more ways to enjoy this versatile vegetable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This soup freezes and reheats exceptionally well.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
