Creamy Zucchini Soup (Print Version)
A velvety blend of zucchini, potatoes, and cheddar cheese with aromatic herbs for a comforting, flavorful meal in just 45 minutes.
# Ingredients:
01 -
2 tbsp butter
02 -
1 yellow onion, peeled and diced
03 -
3 garlic cloves, peeled and minced
04 -
1/4 tsp dried rosemary
05 -
1/4 tsp dried thyme
06 -
pinch of dried oregano
07 -
1/4 tsp celery salt
08 -
salt and pepper, to taste
09 -
dash of cayenne pepper (optional)
10 -
5 cups fresh chopped zucchini
11 -
3-4 cups chicken broth
12 -
1 tbsp soy sauce
13 -
1 lb russet potatoes, washed, peeled, and diced
14 -
1/2 cup heavy cream, at room temperature
15 -
1 1/4 cups shredded cheddar cheese, at room temperature
# Steps to Follow:
01 -
Set a Dutch oven or heavy-bottomed soup pot over medium heat. Melt butter, then add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 60 seconds.
02 -
Add dried rosemary, thyme, oregano, celery salt, salt, pepper, and cayenne pepper to the pot along with the chopped zucchini. Stir and cook for 5 minutes.
03 -
Add diced potatoes, chicken broth, and soy sauce to the pot. Stir all ingredients together and bring to a boil. Reduce heat to medium and simmer partially covered for 15-20 minutes until potatoes and zucchini are fork-tender.
04 -
Remove pot from heat. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and shredded cheddar cheese until combined and melted.
05 -
Ladle the soup into bowls, serve warm, and enjoy.
# Additional Notes:
01 -
No need to peel the zucchini as the skins blend easily and contain nutrients.
02 -
Yellow squash can be substituted for zucchini.
03 -
Using a potato masher instead of an immersion blender results in a chunkier soup texture.
04 -
Omit heavy cream to reduce calories and fat content for a lighter option.