Description
This creamy and comforting Zucchini Soup combines tender zucchini, potatoes, and aromatic herbs into a smooth, flavorful dish perfect for any season. Enhanced with a touch of butter, garlic, and a hint of soy sauce for umami, finished with creamy half and half and melted cheddar cheese, it is a versatile soup that can be enjoyed as a light lunch or elegant starter. Easy to prepare on the stovetop, this soup is wholesome and satisfying, with plenty of tips for customization and storage.
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 cut into small pieces
- ½ cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Prepare Ingredients: Dice the yellow onion, mince the garlic, cut the zucchini into chunks, and peel and dice the potatoes into small, even pieces to ensure uniform cooking. Shred the cheddar cheese from a block and set it aside to reach room temperature for smooth melting.
- Sauté Aromatics: Melt the butter in a large soup pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, zucchini chunks, and seasonings including rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook this mixture for another 5 minutes, stirring occasionally to combine flavors.
- Add Potatoes and Broth: Add the diced potatoes to the pot along with the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any brown foam that rises to the surface during this time to keep the broth clear.
- Simmer Vegetables: Cover the pot partially with a lid and allow the soup to simmer gently until all the vegetables are very tender and easily pierced with a fork, approximately 20 minutes.
- Blend Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until smooth, then return it to the pot.
- Add Dairy and Cheese: Place the pot back on low heat. Stir in the half and half or heavy cream gradually. Slowly sprinkle in the shredded cheddar cheese while stirring continuously to incorporate it smoothly. Once the cheese has fully melted and combined, remove the soup from heat.
- Serve and Enjoy: Ladle the warm, creamy zucchini soup into bowls and serve immediately. The soup can be garnished with extra cheese or fresh herbs if desired.
Notes
- The addition of dairy is optional; this soup is delicious even without the cream and cheese for a lighter version.
- Experiment with different cheeses such as Sharp White Cheddar, Parmesan, or Gouda for varying flavors.
- Soy sauce adds depth and umami to the soup without imparting a soy flavor; it enhances the overall taste complexity.
- An immersion blender is a convenient tool for making smooth soups directly in the pot without transferring hot liquids.
- Store the soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. It reheats well with minimal texture loss.
- Try other zucchini recipes such as Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, and Minestrone Soup for more ways to enjoy this vegetable.
- This recipe is featured in The Cozy Cookbook, page 67.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
