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Zucchini Soup Recipe

Zucchini Soup Recipe
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★★★★★

4.8 from 19 reviews

This creamy zucchini soup is a comforting and flavorful dish made with fresh zucchini, potatoes, onions, and a blend of herbs, finished with cheddar cheese and a touch of cream for a velvety texture. Perfect for a light lunch or a starter, this soup is easy to prepare and deliciously satisfying.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 5 cups zucchini, cut into chunks
  • 2 russet potatoes (about 1 pound), peeled and cut into small pieces
  • 3 cups chicken broth
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 1/2 cup half and half or heavy cream
  • 1 cup shredded cheddar cheese

Seasonings

  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ¼ teaspoon celery salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 pinch cayenne pepper (optional)

Instructions

  1. Prepare the zucchini: There is no need to peel the zucchini unless they are jumbo-sized, as large zucchini skins can be tough and bitter.
  2. Shred the cheese: Shred the cheddar cheese from a block, then set it aside to come down to room temperature to ensure it melts smoothly into the soup.
  3. Sauté aromatics and zucchini: Melt butter in a large soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic, chopped zucchini, and all seasonings. Cook for an additional 5 minutes, stirring occasionally.
  4. Prepare potatoes: Peel and rinse the potatoes, then cut them into small, evenly sized pieces to ensure even and quick cooking.
  5. Add potatoes and liquids: Add the potatoes to the pot along with the chicken broth and soy sauce. Bring the mixture to a boil, then reduce heat to a simmer. Skim off any brown foam from the surface if necessary.
  6. Simmer vegetables: Cover partially and simmer until the vegetables are very tender and can be easily pierced with a fork, about 20 minutes.
  7. Blend the soup: Remove the pot from heat. Use an immersion blender directly in the pot or transfer the soup in batches to a blender and blend until smooth.
  8. Heat and finish soup: Return the blended soup to low heat. Stir in the half and half slowly.
  9. Add cheese: Gradually sprinkle in the shredded cheddar cheese while stirring continuously until fully combined and creamy.

Notes

  • Do not peel zucchini unless extremely large, as the skins add flavor and nutrients.
  • Shredding cheese from a block provides better melting than pre-shredded cheese.
  • You can substitute vegetable broth to make this soup vegetarian.
  • Cayenne pepper is optional and can be adjusted for spice preference.
  • To make the soup vegan, substitute butter with olive oil, use vegetable broth, plant-based cream, and vegan cheese.

Nutrition

Keywords: zucchini soup, creamy zucchini soup, vegetable soup, low fat soup, comfort food, easy soup recipe

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