Description
This creamy and comforting Zucchini Soup blends tender zucchini and potatoes with aromatic herbs, finished with a touch of cheese and cream for a rich, savory flavor. Perfect as a light lunch or starter, it’s easy to make and freezes beautifully for later enjoyment.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
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
Vegetables & Liquids
- 5 cups zucchini, cut into chunks
- 2 russet potatoes, equal to 1 pound, peeled and cut into small pieces
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
Dairy & Cheese
- ½ cup half and half or heavy cream
- 1 cup cheddar cheese, shredded
Instructions
- Prepare the cheese: Shred the cheddar cheese from a block and set it aside at room temperature to ensure it melts smoothly into the soup later.
- Sauté aromatics: Melt butter in a soup pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook briefly until fragrant.
- Add zucchini and seasonings: Add the cut zucchini along with dried rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for 5 minutes, stirring occasionally to combine flavors.
- Prepare potatoes: Peel and rinse russet potatoes. Cut into small uniform pieces so they cook evenly and quickly.
- Add liquids and simmer: Add potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce to a simmer. Skim off any brown foam from the surface as needed.
- Cook vegetables until tender: Simmer partially covered for about 20 minutes or until the vegetables are very fork tender.
- Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender and blend.
- Finish with cream and cheese: Return the blended soup to low heat. Stir in half and half gently. Slowly add shredded cheddar cheese, stirring constantly until fully melted and incorporated. Remove from heat and serve immediately.
Notes
- The dairy components are optional; the soup tastes wonderful without cream and cheese if you prefer a lighter version.
- Experiment with different cheeses such as sharp white cheddar, Parmesan, or Gouda to alter the flavor profile.
- Soy sauce adds a subtle umami depth without an overt soy flavor, enhancing the overall taste.
- An immersion blender is helpful for blending directly in the pot, saving time and reducing cleanup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The soup reheats beautifully.
- Try pairing with zucchini-based recipes like Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, or Minestrone Soup for more vegetable-forward meals.
- For jumbo zucchini, consider peeling to avoid tough or bitter skins.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
