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 and diced; 3 garlic cloves, peeled and minced; ¼ tsp dried rosemary; ¼ tsp dried thyme; Pinch dried oregano; ¼ tsp celery salt; Salt and 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, peeled and diced; ½ cup heavy cream, at room temperature; 1¼ cups shredded cheddar cheese, at room temperature

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I indulge in the velvety allure of this Creamy Zucchini Soup, where the simplicity of fresh zucchini, herbs, potatoes, and cheese meld into a comforting bowl of nostalgia. It’s a summer harvest transformed into something serene and soothing.

Why You’ll Love This Recipe

I love how effortlessly this soup comes together—no fancy tools are needed, just some basic kitchen utensils and a blender.
I enjoy its flexibility—whether I keep it vegetarian or add a protein boost, it adjusts beautifully.
It’s a lifesaver on busy days—wholesome, quick, and nourishing.
It’s a hit with family—its creamy texture and subtle flavors appeal to all ages.
I’ve found it impressive enough to serve when guests come over—elegant yet comforting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tbsp butter
1 yellow onion, peeled and diced
3 garlic cloves, peeled and minced
¼ tsp dried rosemary
¼ tsp dried thyme
Pinch dried oregano
¼ tsp celery salt
Salt and 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, peeled and diced
½ cup heavy cream, at room temperature
1¼ cups shredded cheddar cheese, at room temperature

directions

I start by melting the butter in a large Dutch oven over medium heat, then sauté the onion until translucent.
I add the garlic and cook for another minute.
I stir in the dried herbs—rosemary, thyme, oregano—along with celery salt, cayenne (if using), salt, and pepper.
I add the zucchini and cook for about 5 minutes, stirring occasionally.
I add the diced potatoes, chicken broth, and soy sauce. After bringing it to a boil, I reduce the heat and simmer for 15–20 minutes until everything is tender.
I remove the pot from heat and blend until smooth—using an immersion blender or transferring to a regular blender.
I stir in the heavy cream and shredded cheddar until melted and combined, then serve warm with optional herbs.

Servings and timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I sometimes make it vegan—substituting heavy cream with coconut milk and using plant-based cheddar.
If I want a thicker texture, I add more potatoes or reduce the broth.
For extra flavor, I toss in a handful of fresh basil or a squeeze of lemon juice just before serving.
If I want it extra cheesy, I stir in a mix of parmesan and cheddar.

storage/reheating

I store leftovers in an airtight container in the fridge for about 3–4 days. I always cool it to room temperature first and reheat thoroughly on the stove or in the microwave.
I freeze the soup before adding cream and cheese—when ready, I thaw it in the fridge, reheat on the stove, and stir in the cream and cheese just before serving for the best texture.

FAQs

How long does Creamy Zucchini Soup last in the fridge?

I keep it in the fridge for about 3 to 4 days in an airtight container and reheat thoroughly before enjoying again.

Can I freeze Creamy Zucchini Soup?

Yes! I freeze it before adding cream and cheese. When I serve it later, I thaw, reheat, and then stir in the cream and cheese for optimal texture.

How can I make zucchini soup without cream?

I simply skip the heavy cream or use a plant-based milk or extra potato to maintain creaminess without dairy.

What can I serve with Creamy Zucchini Soup?

I love pairing it with a crusty baguette or garlic bread. A fresh green salad or roasted vegetables also complement it well.

Can I use other types of cheese?

Absolutely. I’ve tried parmesan, mozzarella, or even a touch of goat cheese when I want something a bit different.

Conclusion

I find this Creamy Zucchini Soup deeply comforting and easy to love—fresh zucchini and aromatic herbs come together in a smooth, flavorful bowl. Whether it’s for a quick family dinner, a cozy solo meal, or an elegant addition to a gathering, it brings warmth and delight in every spoonful.

Creamy Zucchini Soup