Description
A creamy and comforting Zucchini Soup made with fresh zucchini, potatoes, aromatic herbs, and a touch of cheddar cheese. This easy-to-make soup is perfect for a light lunch or dinner and can be customized to be dairy-free by omitting the cream and cheese.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper, optional
- 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)
Finishing
- 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 aside at room temperature to help it melt smoothly into the soup later.
- Sauté aromatics: Melt the butter in a soup pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, zucchini chunks, and all seasonings including rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for another 5 minutes, stirring occasionally.
- Prepare the potatoes: Peel and rinse the russet potatoes. Cut them into small, evenly sized pieces to ensure quick and uniform cooking.
- Add remaining ingredients: Add the potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Skim off any brown foam from the surface if needed.
- Simmer the soup: Cover the pot partially and simmer until the vegetables are very fork tender, about 20 minutes.
- Blend the soup: Remove the pot from heat. Use an immersion blender directly in the pot to blend the soup until smooth, or transfer in batches to a blender for pureeing.
- Finish the soup: Return the blended soup to low heat. Stir in the half and half or heavy cream. Slowly sprinkle in the shredded cheddar cheese, stirring continuously until melted and combined. Remove from heat and serve immediately.
Notes
- The dairy ingredients are optional; this soup tastes delicious without cream and cheese if you prefer a lighter or dairy-free version.
- Experiment with different cheeses like sharp white cheddar, Parmesan, or Gouda for varying flavors and textures.
- Soy sauce adds a subtle umami depth without being overpowering, enhancing the overall soup flavor.
- An immersion blender simplifies the blending step by allowing you to puree directly in the pot.
- Try incorporating this soup into meal plans alongside other zucchini recipes like zucchini casserole, zucchini crust pizza, or zucchini parmesan for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The soup reheats and freezes very well.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
