Description
A creamy and comforting zucchini soup with a blend of aromatic herbs, tender potatoes, and a smooth cheesy finish. This easy-to-make soup is perfect for a cozy meal and can be customized with different cheeses or enjoyed dairy-free.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper, optional
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 2 russet potatoes (about 1 pound), peeled and chopped
- ½ cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Prepare cheese: Shred cheese from a block and set aside to come to room temperature, allowing it to melt smoothly into the soup.
- Sauté aromatics: Melt butter in a soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic, zucchini chunks, and all seasonings including rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for 5 minutes, stirring occasionally.
- Add potatoes and broth: Peel and rinse potatoes, cut into even small pieces. Add potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Skim off any brown foam that rises to the surface.
- Simmer soup: Partially cover and simmer until all vegetables are very tender and fork-soft, about 20 minutes.
- Blend soup: Remove from heat and blend the soup until smooth using an immersion blender directly in the pot or by transferring in batches to a blender.
- Add cream and cheese: Return the soup to low heat. Stir in the half and half or heavy cream slowly. Gradually add shredded cheese while stirring continuously until fully melted and combined. Remove from heat and serve warm.
Notes
- Dairy ingredients are optional; the soup tastes great without cream and cheese.
- Experiment with different cheeses like Sharp White Cheddar, Parmesan, or Gouda for varied flavors.
- Soy sauce adds a subtle umami flavor without overpowering the soup.
- An immersion blender makes the blending step easier directly in the pot.
- Store soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Try other zucchini recipes like Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, or Minestrone Soup for more ideas.
