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–+ servings

Creamy Zucchini Soup

A comforting and creamy zucchini soup that's perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Base Ingredients

  • 2 tbsp butter Forms the base of the soup and adds richness.
  • 1 medium yellow onion (peeled & diced) Provides sweetness.
  • 3 cloves garlic (peeled & minced) Enhances flavor.

Herbs and Seasonings

  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1 pinch dried oregano
  • 1/4 tsp celery salt
  • to taste salt & pepper
  • dash cayenne pepper (optional) For a spicy kick.

Main Ingredients

  • 5 cups fresh chopped zucchini The main ingredient.
  • 3-4 cups chicken broth Can substitute with vegetable broth.
  • 1 tbsp soy sauce Adds umami flavor.
  • 1 lb russet potatoes (washed, peeled, and diced) Thickens the soup.
  • 1/2 cup heavy cream (at room temperature) For a creamy finish.
  • 1 1/4 cup shredded cheddar cheese (at room temperature) Melts into the soup beautifully.

Instructions
 

Preparation

  • Set a Dutch oven or heavy-bottomed soup pot over medium heat. Add the butter and let it melt.
  • Add diced onion and sauté until softened (about 5 minutes).
  • Stir in the minced garlic and cook for another minute. Add the dried rosemary, thyme, oregano, and celery salt. Stir well.
  • Add the fresh chopped zucchini and cook for about 5 minutes until it starts to soften.

Cooking

  • Add the diced potatoes, chicken broth, and soy sauce. Bring to a boil, reduce to a simmer, and cover partially. Cook for about 15-20 minutes until the potatoes and zucchini are fork-tender.
  • Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender.
  • Off the heat, stir in the heavy cream and shredded cheddar cheese until melted and combined.

Serving

  • Ladle the soup into bowls and enjoy while warm. It pairs beautifully with crusty bread.

Notes

Leftovers can be stored in the fridge for 3-4 days. Reheat gently and add broth or water if too thick. This soup freezes well; leave space in containers for expansion.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 12gSodium: 900mgFiber: 4gSugar: 5g
Keyword Comfort Food, Creamy Zucchini Soup, Healthy Soup, Kid-Friendly, Quick Meal
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