Description
A velvety and comforting Creamy Zucchini Soup made with fresh zucchini, potatoes, aromatic herbs, and cheddar cheese—perfect for a nourishing summer meal.
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
Instructions
- Melt the butter in a large Dutch oven over medium heat, then sauté the onion until translucent.
- Add the garlic and cook for another minute.
- Stir in the dried herbs—rosemary, thyme, oregano—along with celery salt, cayenne (if using), salt, and pepper.
- Add the zucchini and cook for about 5 minutes, stirring occasionally.
- Add the diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Remove from heat and blend the soup until smooth using an immersion or regular blender.
- Stir in the heavy cream and shredded cheddar until melted and combined. Serve warm.
Notes
- Make it vegan by using coconut milk and plant-based cheese.
- For a thicker texture, use more potatoes or less broth.
- Store in the fridge for 3–4 days; reheat thoroughly before serving.
- Freeze without cream and cheese for better texture upon reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
