Creamy Zucchini Soup
A delightful and comforting dish that's perfect for any occasion, Creamy Zucchini Soup combines rich flavors and smooth texture for a wholesome meal.
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!
Notes
Store any leftover soup in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw and reheat before serving.