Description
This creamy and comforting Zucchini Soup is a delightful blend of fresh zucchini, potatoes, and aromatic seasonings. Enhanced with a touch of soy sauce for deep umami flavor and finished with creamy half and half and melted cheddar cheese, this soup is perfect for a cozy meal. It’s easy to prepare and can be made with or without dairy, making it versatile and suitable for several dietary preferences.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 5 cups zucchini, cut into chunks
- 2 russet potatoes, equal to 1 pound, peeled and cut into small pieces
Seasonings
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper (optional)
Liquids and Dairy
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- ½ cup half and half (or heavy cream)
- 1 cup cheddar cheese, shredded
Instructions
- Prepare Cheese: Shred the cheddar cheese from a block and set aside to come to room temperature. This helps the cheese melt smoothly into the soup.
- Sauté Aromatics: Melt butter in a soup pot over medium heat. Add diced onions and cook for about 5 minutes until softened. Stir in minced garlic, zucchini chunks, and all the seasonings (rosemary, thyme, celery salt, pepper, salt, and optional cayenne). Cook for another 5 minutes, stirring occasionally.
- Add Potatoes and Broth: Add peeled and chopped potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce heat and let it simmer. Skim off any brown foam that appears on the surface if needed.
- Simmer: Cover the pot partially and simmer until all vegetables are very tender and can be easily pierced with a fork, 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 the soup in batches to a blender.
- Add Dairy and Cheese: Return the blended soup to low heat. Stir in the half and half slowly. Then gradually sprinkle the shredded cheddar cheese while stirring continuously until melted and combined. Remove from heat.
- Serve: Ladle the hot soup into bowls and serve immediately for best flavor and texture.
Notes
- The dairy is optional; the soup is delicious without it. If adding cheese, try different types like Sharp White Cheddar, Parmesan, or Gouda for varied flavor.
- Soy sauce adds umami to enhance the overall flavor without being noticeable—it’s a great ingredient trick.
- An immersion blender is a great tool to blend soups directly in the pot, saving time and reducing cleanup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The soup freezes and reheats very well.
- For other zucchini recipe ideas, try zucchini casserole, zucchini crust pizza, zucchini parmesan, or minestrone soup.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
