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.
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.