Print

Creamy Zucchini Soup Recipe

Creamy Zucchini Soup Recipe
Print Recipe

★★★★★

4.7 from 27 reviews

This Creamy Zucchini Soup is a comforting and delicious blend of fresh zucchini, potatoes, and aromatic herbs, enhanced with creamy cheddar cheese and a touch of heavy cream. Perfect as a warm appetizer or a light meal, this soup is easy to make and packed with flavor.

Ingredients

Scale

Vegetables and Aromatics

  • 1 yellow onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 5 cups fresh chopped zucchini
  • 1 lb russet potatoes, washed, peeled, and diced

Seasonings

  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • Pinch dried oregano
  • 1/4 tsp celery salt
  • Salt and pepper to taste
  • Dash cayenne pepper (optional)

Liquids and Dairy

  • 2 tbsp butter
  • 3–4 cups chicken broth
  • 1 tbsp soy sauce
  • 1/2 cup heavy cream (at room temperature)
  • 1 1/4 cup shredded cheddar cheese (at room temperature)

Instructions

  1. Sauté Aromatics: Set a Dutch oven or heavy-bottomed soup pot over medium heat. Add the butter and let it melt. Stir in the diced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 60 seconds until fragrant.
  2. Add Seasonings and Zucchini: Mix in the dried rosemary, thyme, oregano, celery salt, along with salt, pepper, and cayenne pepper if using. Add the chopped zucchini and stir to combine. Cook for 5 minutes to soften the zucchini slightly.
  3. Incorporate Potatoes and Broth: Add the diced potatoes, chicken broth, and soy sauce to the pot. Stir everything well to evenly combine and bring the mixture to a boil. Once boiling, reduce heat to medium.
  4. Simmer the Soup: Let the soup simmer partially covered for 15-20 minutes, or until both potatoes and zucchini are fork-tender.
  5. Puree Soup: Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth.
  6. Finish with Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until melted and well combined, giving the soup a creamy texture.
  7. Serve: Ladle the soup into bowls, serve warm, and enjoy your creamy zucchini soup!

Notes

  • For a vegan version, replace butter with olive oil and use vegetable broth; substitute dairy cream and cheese with plant-based alternatives.
  • Adjust the cayenne pepper to your spice preference or omit for a milder flavor.
  • If you prefer a chunkier soup, blend only half the mixture and stir in the rest.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on stove or microwave to avoid curdling the cream.

Nutrition

Keywords: creamy zucchini soup, zucchini soup recipe, cheesy zucchini soup, comforting soup, easy summer soup, vegetable soup

Find it online: https://ricoloranz.com/creamy-zucchini-soup-recipe/