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Creamy Zucchini Soup Recipe

Creamy Zucchini Soup Recipe
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★★★★★

4.8 from 26 reviews

This creamy zucchini soup is a comforting and flavorful dish perfect for any season. Made with fresh zucchini, russet potatoes, aromatic herbs, and a touch of cheddar cheese, it offers a smooth and velvety texture that delights the palate. Easy to prepare and packed with nutrients, this soup makes a warm, satisfying appetizer or light meal.

Ingredients

Scale

Vegetables and Aromatics

  • 1 yellow onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 5 cups fresh chopped zucchini
  • 1 lb russet potatoes, washed, peeled, and diced

Seasonings

  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • Pinch dried oregano
  • 1/4 tsp celery salt
  • Salt and pepper to taste
  • Dash cayenne pepper (optional)

Liquids and Fats

  • 2 tbsp butter
  • 3–4 cups chicken broth
  • 1 tbsp soy sauce
  • 1/2 cup heavy cream, at room temperature

Dairy

  • 1 1/4 cup shredded cheddar cheese, at room temperature

Instructions

  1. Sauté Aromatics: Set a Dutch oven or heavy-bottomed soup pot over medium heat. Add butter and allow it to melt. Stir in diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 60 seconds until fragrant.
  2. Add Seasonings and Zucchini: Incorporate dried rosemary, thyme, oregano, celery salt, salt, pepper, and the optional cayenne pepper into the pot. Stir in the chopped zucchini and cook for 5 minutes to release flavors.
  3. Add Potatoes, Broth, and Soy Sauce: Pour in diced russet potatoes, chicken broth, and soy sauce. Stir to combine evenly. Bring the mixture to a boil, then immediately reduce heat to medium.
  4. Simmer: Cover the pot partially and let the soup simmer for 15-20 minutes, or until both the potatoes and zucchini are fork tender.
  5. Blend Soup: Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, mash with a potato masher for a chunkier texture.
  6. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until melted and fully incorporated, producing a rich, creamy texture.
  7. Serve: Ladle the soup into bowls, serve warm, and enjoy the comforting flavors.

Notes

  • No need to peel zucchini before chopping; the skin adds nutrients and blends smoothly.
  • Yellow squash can be substituted if desired for a slightly different flavor and texture.
  • An immersion blender is recommended for a smooth finish; a potato masher offers a chunkier style.
  • The heavy cream can be omitted to reduce calories and fat content, making the soup lighter.

Nutrition

Keywords: creamy zucchini soup, zucchini soup, cheesy zucchini soup, healthy soup, easy soup recipe, summer soup, vegetable soup

Find it online: https://islawhite.com/creamy-zucchini-soup-recipe/