Description
This creamy zucchini soup combines tender zucchini, russet potatoes, and savory seasonings for a comforting and flavorful dish. Enhanced with a touch of butter, garlic, and softened onions, it’s blended smooth and finished with half and half and cheddar cheese for a rich, velvety texture. Perfect for a cozy meal, this soup can be made with or without dairy and adapts well to various cheese preferences.
Ingredients
Scale
Main Ingredients
- 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
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 2 russet potatoes (about 1 pound), peeled and cut into small pieces
- ½ cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Prepare the cheese: Shred the cheddar cheese from a block and set it aside at room temperature to help it melt smoothly into the soup later.
- Sauté vegetables: Melt butter in a soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Then add minced garlic, zucchini chunks, dried rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for an additional 5 minutes, stirring occasionally to combine flavors.
- Add potatoes and liquids: Peel and rinse the russet potatoes. Cut into small, evenly sized pieces for even cooking. Add these to the pot along with the chicken broth and soy sauce. Bring mixture to a boil, then reduce heat to a simmer. Skim off any brown foam from the surface if it appears.
- Simmer soup: Cover the pot partially and let the soup simmer until all the vegetables are very tender and easily pierced with a fork, about 20 minutes.
- Blend soup: Remove the pot from heat. Use an immersion blender directly in the pot or transfer the soup in batches to a blender to puree until smooth and creamy.
- Finish with cream and cheese: Return blended soup to low heat. Stir in half and half or heavy cream gently. Slowly sprinkle in the shredded cheddar cheese, stirring continuously until the cheese is fully melted and incorporated. Remove from heat promptly to avoid curdling.
- Serve: Ladle the warm soup into bowls and serve immediately for best flavor and texture.
Notes
- Dairy is optional; the soup tastes delicious even without cream or cheese.
- Experiment with different cheeses such as Sharp White Cheddar, Parmesan, Gouda, or blend multiple kinds for unique flavors.
- Soy sauce enhances umami without a noticeable soy flavor and complements the vegetables beautifully.
- An immersion blender simplifies pureeing directly in the pot, eliminating batch transfers and additional cleanup.
- For more zucchini recipe ideas, try Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, or Minestrone Soup.
- This recipe is featured in The Cozy Cookbook on page 67.
- Store soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. It reheats very well.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 180
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
