Description
This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese if desired for even more indulgence!
Ingredients
Scale
- 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 pepper
- 1/4 teaspoon salt
- 1 pinch cayenne (optional)
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 2 russet potatoes, equal to 1 pound
- 1/2 cup half and half or heavy cream
- 1 cup cheddar cheese, shredded
Instructions
- Prepare: Shred cheese from a block and set aside to come down to room temperature.
- Sauté: Melt butter in a soup pot over medium heat. Add the onions and cook until softened, about 5 minutes.
- Season: Add garlic, zucchini, and seasonings. Cook for 5 minutes, stirring occasionally.
- Prep Potatoes: Peel and rinse the potatoes, then cut them into small pieces of equal size.
- Simmer: Add the potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to a simmer.
- Cook: Simmer, partially covered, until the vegetables are very fork tender, about 20 minutes.
- Blend: Remove from heat and use an immersion blender or transfer to a blender in batches and blend until smooth.
- Finish: Optional: Transfer back to heat on low. Stir in the half and half, then slowly sprinkle in the cheese and stir to combine.
Notes
The dairy is optional; this soup tastes great without it. For cheese, you can experiment with Sharp White Cheddar, Parmesan, or Gouda. The addition of soy sauce adds umami and enhances the other flavors without being tasteable.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 226 kcal
- Sugar: 4 g
- Sodium: 963 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 37 mg