Name: Creamy Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

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Why make this recipe

Creamy Zucchini Soup is a delightful dish that brings out the best flavors of fresh vegetables. It’s perfect for warm days or chilly nights, providing comfort and warmth with each spoonful. Made with ingredients that are often found in your kitchen, this soup is not only easy to prepare but also nutritious. With the creamy texture and cheesy flavor, it’s a crowd-pleaser that everyone will enjoy!

How to make Creamy Zucchini Soup

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 any heavy-bottomed soup pot over medium heat.
Add the butter to melt. Once melted, stir in the onion and cook until it softens, about 5 minutes.
Add the minced garlic and cook for an additional 60 seconds.
Stir in all of the seasonings and the chopped zucchini. Cook for 5 minutes, stirring occasionally.
Add the diced potatoes, broth, and soy sauce to the pot. Mix everything together and bring the soup to a boil. Then, reduce the heat to medium.
Let the soup simmer, partially covered, for 15-20 minutes until the potatoes and zucchini are fork-tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and shredded cheddar cheese until they are fully melted and combined.
Ladle the soup into bowls, serve it warm, and enjoy!

How to serve Creamy Zucchini Soup

Serve this creamy soup warm, garnished with a sprinkle of cheese or fresh herbs if desired. It pairs wonderfully with crusty bread or a light salad, making it a perfect meal for any occasion.

How to store Creamy Zucchini Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. You can also freeze the soup for up to 3 months; just be sure to leave some space in the container for expansion.

Tips to make Creamy Zucchini Soup

For a richer flavor, use vegetable or homemade chicken broth.
Adjust the thickness by blending more or less, depending on your preference.
Feel free to add more vegetables like carrots or spinach for extra nutrition.
If you like a kick, include more cayenne pepper or add hot sauce before serving.

Variation

Try adding different types of cheese, such as gouda or Parmesan, for a unique twist on flavor. You can also experiment with herbs like basil or dill to change the taste profile.

FAQs

Can I make this soup vegan?
Yes! You can replace the butter with olive oil, use vegetable broth, and skip the cream, or use a dairy-free heavy cream alternative.

Can I use frozen zucchini?
While fresh is best, you can use frozen zucchini. Just be sure to thaw and drain excess water before adding it to the soup.

How can I make this soup spicier?
Add more cayenne pepper, or toss in some chopped jalapeños or crushed red pepper flakes to up the heat!

Creamy Zucchini Soup

Author: lu-ann
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting and creamy soup made with fresh zucchini and cheese, perfect for any occasion.

Instructions

Set a Dutch oven or any heavy-bottomed soup pot over medium heat.
Add the butter to melt. Once melted, stir in the onion and cook until it softens, about 5 minutes.
Add the minced garlic and cook for an additional 60 seconds.
Stir in all of the seasonings and the chopped zucchini. Cook for 5 minutes, stirring occasionally.
Add the diced potatoes, broth, and soy sauce to the pot. Mix everything together and bring the soup to a boil. Then, reduce the heat to medium.
Let the soup simmer, partially covered, for 15-20 minutes until the potatoes and zucchini are fork-tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and shredded cheddar cheese until they are fully melted and combined.
Ladle the soup into bowls, serve it warm, and enjoy!