Description
This Creamy Zucchini Soup blends tender zucchini, herbs, and sharp cheddar into a silky, soul-warming bowl of comfort. Perfect for summer harvests or chilly evenings, it’s a one-pot wonder that tastes like home.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon EACH: dried rosemary, dried thyme, celery salt, pepper, salt
- 1 pinch cayenne (optional)
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 2 russet potatoes (≈1 pound), peeled and cut into small pieces
- 1/2 cup half and half (or heavy cream)
- 1 cup shredded cheddar cheese
Instructions
- Melt butter in a large soup pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
- Add garlic, zucchini, rosemary, thyme, celery salt, pepper, salt, and cayenne (if using). Stir and cook for 5 more minutes.
- Add potatoes, chicken broth, and soy sauce. Bring to a gentle boil, then reduce heat and simmer partially covered for about 20 minutes, until vegetables are tender.
- Remove from heat and blend the soup using an immersion blender or in batches in a stand blender until smooth.
- Return to low heat. Stir in half and half until warmed through.
- Gradually add shredded cheddar, stirring constantly until melted and incorporated.
- Taste and adjust seasoning as needed. Serve hot.
Notes
Store in the fridge for up to 3 days or freeze in portions for up to 2 months. Reheat gently with a splash of broth or cream. Customize with yellow squash, dairy-free options, or flavor twists like smoked paprika or fresh basil.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
