Creamy Zucchini Soup Recipe

why make this recipe

Creamy Zucchini Soup is a delightful dish that brings comfort in a bowl. It’s perfect for those chilly days when you want something warm and nourishing. This soup is loaded with the goodness of fresh zucchini and potatoes, combined with a rich, creamy texture from the heavy cream and cheese. Whether you’re looking for a light dinner or a starter, this soup is satisfying and easy to make. Plus, it’s a great way to use up any extra zucchini from your garden!

how to make Creamy Zucchini Soup

Ingredients :

• 2 tbsp butter
• 1 yellow onion (peeled & diced)
• 3 garlic cloves (peeled & minced)
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• pinch dried oregano
• 1/4 tsp celery salt
• salt & pepper (to taste)
• dash cayenne pepper (optional)
• 5 cups fresh chopped zucchini
• 3-4 cups chicken broth
• 1 tbsp soy sauce
• 1 lb russet potatoes (washed, peeled, and diced)
• 1/2 cup heavy cream (at room temperature)
• 1 1/4 cup shredded cheddar cheese (at room temperature)

Directions :

1. Set a Dutch oven, or other heavy-bottomed soup pot, over medium heat.
2. Add the butter to melt, then stir in the diced onion. Cook until softened for about 5 minutes.
3. Stir in the minced garlic and cook for 60 seconds.
4. Add all of the seasonings and the chopped zucchini to the pot. Stir and cook for 5 minutes.
5. Add the diced potatoes, chicken broth, and soy sauce. Stir everything together to combine and bring the soup to a boil.
6. Lower the heat to medium and simmer, partially covered, for 15-20 minutes, until both the potatoes and zucchini are fork-tender.
7. Remove the pot from heat and use an immersion blender to puree the soup until smooth.
8. Add the heavy cream and shredded cheddar cheese, stirring until melted and well combined.
9. Ladle into bowls, serve warm, and enjoy!

how to serve Creamy Zucchini Soup

Serve Creamy Zucchini Soup warm in bowls. You can garnish it with extra shredded cheese, a drizzle of olive oil, or some fresh herbs like parsley or basil if you like. Pair it with some crusty bread or a light salad for a complete meal.

how to store Creamy Zucchini Soup

To store Creamy Zucchini Soup, let it cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 3 days. For longer storage, consider freezing it. Place cooled soup in freezer-safe containers, leaving some space for expansion. It will keep in the freezer for about 2-3 months.

tips to make Creamy Zucchini Soup

• Make sure to chop the zucchini evenly so it cooks at the same rate.
• For extra flavor, you can roast the zucchini in the oven before adding it to the soup.
• If you want to lighten the soup, use half-and-half instead of heavy cream.
• To add some protein, feel free to add cooked chicken or beans into the soup.

variation

You can easily customize Creamy Zucchini Soup! Add in different herbs, such as basil or dill, or mix in other vegetables like carrots or spinach. If you prefer it spicy, you can add some red pepper flakes or more cayenne pepper. For a vegan version, replace the butter with olive oil, use vegetable broth, and substitute the heavy cream and cheese with non-dairy options.

FAQs

Can I use frozen zucchini for the soup?
Yes, you can use frozen zucchini. Just make sure to thaw it and drain any excess water before adding it to the soup.

Can I make this soup ahead of time?
Absolutely! This soup tastes great when it’s made ahead of time. Just reheat before serving.

Is this soup gluten-free?
Yes, this Creamy Zucchini Soup is gluten-free as long as you ensure that the chicken broth and any other ingredients used are gluten-free.

Creamy Zucchini Soup

A delightful and comforting soup made with fresh zucchini and potatoes, blended to a creamy texture with heavy cream and cheese, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup, Starter

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

For the Soup

• 2 tbsp butter Unsalted preferred
• 1 medium yellow onion, peeled & diced
• 3 cloves garlic, peeled & minced
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• 1 pinch dried oregano
• 1/4 tsp celery salt
• to taste salt & pepper
• dash cayenne pepper (optional)
• 5 cups fresh chopped zucchini
• 3-4 cups chicken broth
• 1 tbsp soy sauce
• 1 lb russet potatoes, washed, peeled, and diced
• 1/2 cup heavy cream, at room temperature
• 1 1/4 cups shredded cheddar cheese, at room temperature

Instructions

 

Preparation

• Set a Dutch oven or other heavy-bottomed soup pot over medium heat.
• Add the butter to melt, then stir in the diced onion. Cook until softened for about 5 minutes.
• Stir in the minced garlic and cook for 60 seconds.
• Add all of the seasonings and the chopped zucchini to the pot. Stir and cook for 5 minutes.

Cooking

• Add the diced potatoes, chicken broth, and soy sauce. Stir everything together to combine and bring the soup to a boil.
• Lower the heat to medium and simmer, partially covered, for 15-20 minutes, until both the potatoes and zucchini are fork-tender.
• Remove the pot from heat and use an immersion blender to puree the soup until smooth.
• Add the heavy cream and shredded cheddar cheese, stirring until melted and well combined.

Serving

• Ladle into bowls, serve warm, and enjoy!

Notes

For extra flavor, consider roasting the zucchini before adding it to the soup. If you're looking for a lighter version, substitute half-and-half for the heavy cream.

Keyword Comfort Food, Creamy Zucchini Soup, Healthy Soup, Vegetarian Soup, Zucchini Recipes