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Creamy Zucchini Soup Recipe

Creamy Zucchini Soup Recipe
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★★★★★

5.1 from 23 reviews

A rich and creamy zucchini soup that combines fresh zucchini, potatoes, and mild seasonings, finished with cheddar cheese and heavy cream for a comforting and flavorful meal.

Ingredients

Scale

Vegetables and Dairy

  • 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
  • 1/2 cup heavy cream at room temperature
  • 1 1/4 cup shredded cheddar cheese at room temperature

Seasonings and Others

  • 2 tbsp butter
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • Pinch dried oregano
  • 1/4 tsp celery salt
  • Salt and pepper to taste
  • Dash of cayenne pepper (optional)
  • 3–4 cups chicken broth
  • 1 tbsp soy sauce

Instructions

  1. Sauté the aromatics: Set a Dutch oven or heavy-bottomed soup pot over medium heat. Melt the butter, then add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 60 seconds, releasing fragrant aromas.
  2. Add seasonings and zucchini: Stir in the dried rosemary, thyme, oregano, celery salt, salt, pepper, and optional cayenne pepper. Then add the chopped zucchini, stirring well. Cook everything together for 5 minutes to allow the flavors to meld.
  3. Add potatoes and liquids: Add the diced potatoes, chicken broth, and soy sauce to the pot. Stir to combine evenly. Bring the mixture to a boil, then immediately reduce the heat to medium to prepare for simmering.
  4. Simmer until vegetables are tender: Partially cover the pot and simmer for 15-20 minutes, until both the potatoes and zucchini can be easily pierced with a fork, indicating tenderness.
  5. Puree the soup: Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth and creamy.
  6. Finish with cream and cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese has melted fully and the soup is evenly combined and creamy.
  7. Serve: Ladle the soup into bowls and serve warm for a satisfying, comforting dish.

Notes

  • If you prefer a vegan version, substitute butter with olive oil, use vegetable broth instead of chicken broth, and omit the cheese or use a dairy-free alternative.
  • Soy sauce adds umami and saltiness; adjust salt accordingly to your taste.
  • For a thicker soup, reduce the amount of broth used during cooking.
  • The soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat gently on the stove.
  • Add a pinch of cayenne pepper to give the soup a subtle kick, or omit for milder flavor.

Nutrition

Keywords: Zucchini soup, creamy zucchini soup, comfort soup, cheddar zucchini soup, easy soup recipe

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