Creamy Zucchini Soup (Print Version)
A velvety blend of zucchini, potatoes, and cheddar cheese with aromatic herbs, ready in just 45 minutes.
# Ingredients:
→ Base ingredients
01 -
2 tbsp butter
02 -
1 yellow onion, peeled and diced
03 -
3 garlic cloves, peeled and minced
→ Seasonings
04 -
1/4 tsp dried rosemary
05 -
1/4 tsp dried thyme
06 -
A pinch of dried oregano
07 -
1/4 tsp celery salt
08 -
Salt and pepper, to taste
09 -
Dash of cayenne pepper (optional)
→ Vegetables
10 -
5 cups fresh chopped zucchini
11 -
1 lb russet potatoes, washed, peeled, and diced
→ Liquid ingredients
12 -
3-4 cups chicken broth
13 -
1 tbsp soy sauce
→ Dairy
14 -
1/2 cup heavy cream, at room temperature
15 -
1 1/4 cup shredded cheddar cheese, at room temperature
# Steps to Follow:
01 -
Set a Dutch oven or heavy-bottomed soup pot over medium heat. Add butter to melt, stir in onion, and cook until softened, roughly 5 minutes. Then stir in garlic and cook for another 60 seconds.
02 -
Add all seasonings and chopped zucchini to the pot. Stir well and cook for 5 minutes.
03 -
Add potatoes, chicken broth, and soy sauce to the pot. Stir to combine evenly, bring to a boil, and then reduce the heat to medium.
04 -
Simmer the soup partially covered for 15-20 minutes, until the potatoes and zucchini are fork-tender.
05 -
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Stir in heavy cream and shredded cheddar cheese until melted and evenly combined.
06 -
Ladle the soup into bowls, serve warm, and enjoy.
# Additional Notes:
01 -
There's no need to peel the zucchini before chopping it. The skin contains nutrients and blends easily.
02 -
Yellow squash can be used as a substitute for zucchini.
03 -
For a chunkier soup, mash the zucchini and potatoes using a potato masher instead of blending.
04 -
Omitting the heavy cream can make this recipe lighter for a summer-friendly option.