Creamy Zucchini Soup is a delightful and comforting dish that’s perfect for any occasion. With its rich flavors and smooth texture, this soup is a great way to enjoy the fresh taste of zucchini. It’s not only delicious but also packed with nutrients, making it a wholesome choice for you and your family.
Why Make This Recipe
Making Creamy Zucchini Soup is a fantastic way to use fresh vegetables in a warm and satisfying meal. It’s easy to prepare, and you’ll likely have many of the ingredients in your kitchen already. This soup is perfect for a cozy dinner, a light lunch, or even as a starter for a special occasion. Plus, it’s a kid-friendly dish that can help encourage kids to eat their veggies!
How to Make Creamy Zucchini Soup
Making this soup is straightforward and requires just a few simple steps. Below is the complete recipe.
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:
- Set a Dutch oven or a heavy-bottomed soup pot over medium heat. Add the butter and let it melt.
- Stir in the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 60 seconds.
- Stir in all of the seasonings along with the chopped zucchini. Cook for 5 minutes, stirring occasionally.
- Add the diced potatoes, chicken broth, and soy sauce. Mix everything together and bring the soup to a boil. Reduce the heat to medium immediately.
- Simmer the soup, partially covered, for 15-20 minutes until the potatoes and zucchini are both fork-tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
- Ladle the soup into bowls, serve warm, and enjoy!
How to Serve Creamy Zucchini Soup
Creamy Zucchini Soup is best served warm. You can enjoy it on its own, with a slice of crusty bread, or topped with fresh herbs or croutons for extra texture. It also pairs beautifully with a crisp salad for a complete meal.
How to Store Creamy Zucchini Soup
To store any leftover soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 4 days. For longer storage, consider freezing it in freezer-safe containers for up to 3 months. When ready to eat, simply thaw and reheat on the stove until warmed through.
Tips to Make Creamy Zucchini Soup
- Use fresh zucchini for the best flavor and texture.
- Feel free to adjust the seasonings to your taste. If you like it spicy, add more cayenne pepper.
- For a lighter option, you can reduce the amount of heavy cream or substitute it with coconut milk.
- Blend the soup in batches if your pot is not large enough to accommodate the entire soup at once.
Variation
You can add other vegetables like carrots or spinach for additional flavor and nutrition. If you prefer a vegan version, replace the chicken broth with vegetable broth and omit the heavy cream, or use a plant-based cream alternative.
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just thaw it and drain any excess water before adding it to the soup.
2. Is there a gluten-free option for this soup?
Yes! Simply ensure that the chicken broth and soy sauce used are gluten-free.
3. Can I make this soup ahead of time?
Absolutely! This soup keeps well in the refrigerator and can also be frozen. Just be sure to reheat it gently on the stove when you’re ready to serve.
Enjoy your delicious Bowl of Creamy Zucchini Soup!
Creamy Zucchini Soup
Ingredients
Soup Base
- 2 tbsp butter For sautéing
- 1 medium yellow onion (peeled & diced)
- 3 cloves garlic (peeled & minced)
- 5 cups fresh chopped zucchini Use fresh for best flavor
- 1 lb russet potatoes (washed, peeled, and diced)
- 3-4 cups chicken broth Use vegetable broth for vegan version
- 1 tbsp soy sauce Ensure gluten-free if necessary
Seasonings
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- Pinch dried oregano
- 1/4 tsp celery salt
- Dash cayenne pepper (optional) Adjust to taste for spice
Finishing Ingredients
- 1/2 cup heavy cream (at room temperature) Can substitute with coconut milk for a lighter option
- 1 1/4 cups shredded cheddar cheese (at room temperature)
Instructions
Cooking
- Set a Dutch oven or a heavy-bottomed soup pot over medium heat. Add the butter and let it melt.
- Stir in the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 60 seconds.
- Stir in all of the seasonings along with the chopped zucchini. Cook for 5 minutes, stirring occasionally.
- Add the diced potatoes, chicken broth, and soy sauce. Mix everything together and bring the soup to a boil. Reduce the heat to medium immediately.
- Simmer the soup, partially covered, for 15-20 minutes until the potatoes and zucchini are both fork-tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
- Ladle the soup into bowls, serve warm, and enjoy!