Creamy Zucchini Soup
A smooth, comforting zucchini soup featuring tender vegetables blended with cream and cheddar cheese for a rich, flavorful meal perfect for warming up any day.
Equipment
- 1 large soup pot for sautéing and cooking soup
- 1 immersion blender or regular blender for pureeing
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 black pepper
- 1/4 teaspoon salt
- Pinch of cayenne pepper optional
- 5 cups zucchini chopped
- 3 cups chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
- 2 russet potatoes about 1 lb, peeled and diced
- 1/2 cup half-and-half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Melt butter in a large soup pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add chopped zucchini, dried rosemary, thyme, celery salt, black pepper, salt, and optional cayenne pepper. Cook for 5 minutes, stirring occasionally.
- Add diced potatoes, chicken broth, and soy sauce or Worcestershire sauce. Bring to a boil, then reduce heat to simmer partially covered for about 20 minutes until vegetables are tender.
- Remove soup from heat and blend until smooth using an immersion blender or in batches using a regular blender.
- Return soup to low heat. Stir in half-and-half or heavy cream.
- Gradually add shredded cheddar cheese, stirring until fully melted and smooth.
- Serve soup warm for a creamy and comforting experience.
Notes
- Omit cream and cheese for a lighter version without sacrificing flavor.
- Substitute Parmesan or Gouda for different cheese variations.
- Top with a drizzle of olive oil or extra cream for an elegant presentation.