Description
This Creamy Zucchini Soup transforms fresh summer vegetables into a cozy, satisfying bowl of comfort. Blended until silky smooth and finished with cream and cheddar, it’s a quick and nourishing meal ideal for busy weeknights or garden harvest season.
Ingredients
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2 tablespoons butter (30 g)
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1 yellow onion, diced
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2 cloves garlic, minced
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1/4 teaspoon dried rosemary
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1/4 teaspoon dried thyme
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1/4 teaspoon celery salt
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1/4 teaspoon black pepper
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1/4 teaspoon salt
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Pinch of cayenne pepper (optional)
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5 cups zucchini, chopped (750 g)
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3 cups chicken broth (710 ml)
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1 tablespoon soy sauce or Worcestershire sauce
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2 medium russet potatoes, peeled and cubed (450 g)
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1/2 cup half and half or heavy cream (120 ml)
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1 cup shredded cheddar cheese (115 g)
Instructions
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Shred cheddar from a block and let it sit at room temperature.
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In a large pot, melt butter over medium heat. Sauté the onion for 5 minutes until soft.
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Add garlic, zucchini, and seasonings. Cook 5 more minutes.
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Stir in potatoes, broth, and soy sauce. Bring to a boil, then reduce to simmer and cook partially covered for 20 minutes.
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Blend the soup with an immersion blender or in batches until smooth.
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Return to low heat and stir in cream.
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Gradually add cheese, stirring until fully melted.
Serve hot with optional garnishes like herbs or croutons.
Notes
Use block cheddar for better meltability.
Don’t overfill the blender when hot—vent safely.
Taste and adjust seasoning after blending.
Swap in olive oil and coconut milk for a dairy-free version.
Vegetable broth makes this vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American