Description
Zucchini Soup is a creamy, comforting blend of fresh zucchini, potatoes, and cheddar cheese simmered with herbs and aromatics. This soup offers a perfect balance of savory flavors and rich textures, with optional cayenne for a subtle kick. The addition of cream and cheese makes it extra velvety, while potatoes add satisfying heartiness. Ideal for a flavorful, easy-to-make meal or appetizer.
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 pinch cayenne, optional
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
- 2 russet potatoes (equal to 1 pound)
- 1/2 cup half and half or heavy cream
- 1 cup cheddar cheese, shredded
Instructions
- No need to peel the zucchini unless the skin is tough or bitter.
- Shred the cheese from a block and let it come to room temperature.
- Melt butter in a soup pot over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic, zucchini, rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for 5 minutes, stirring occasionally.
- Peel and rinse the potatoes. Cut into small, evenly sized pieces.
- Add potatoes, chicken broth, and soy sauce or Worcestershire sauce to the pot. Bring to a boil, then reduce heat to a simmer. Skim any brown foam from the top if needed.
- Simmer, partially covered, until the vegetables are very fork tender, about 20 minutes.
- Remove from heat. Blend the soup with an immersion blender or in batches in a blender until smooth.
- Optional: Return soup to low heat. Stir in the half and half or heavy cream.
- Gradually sprinkle in the cheese, stirring until combined. Remove from heat and serve.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth. Substitute heavy cream with coconut milk for a dairy-free soup, or omit the cheese for a lighter option. This Zucchini Soup can be made ahead and keeps well refrigerated for up to 4 days; reheat gently to prevent the cheese from separating. If the soup is too thick after chilling, thin it with more broth or water. Add spices if desired for added zest. Use an immersion blender for a smoother texture and avoid over-blending to retain thickness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 5g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg