Description
This creamy zucchini soup is a comforting and flavorful dish made with fresh zucchini, potatoes, aromatic herbs, and a touch of cheese. Perfect for a light lunch or dinner, it blends wholesome ingredients into a smooth, velvety soup enhanced with a hint of umami from soy sauce and optional dairy for richness.
Ingredients
Scale
Soup Base
- 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
- 2 russet potatoes, peeled and cut into small pieces (about 1 pound)
- 3 cups chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
Dairy and Cheese
- ½ cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Prepare Cheese: Shred the cheese from a block and set it aside at room temperature to help it melt smoothly into the soup later.
- Sauté Aromatics: Melt the butter in a soup pot over medium heat. Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic, zucchini chunks, dried rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for 5 minutes, stirring occasionally.
- Prepare Potatoes: Peel and rinse the potatoes. Cut them into small, evenly sized pieces to ensure they cook evenly and quickly.
- Combine and Simmer: Add the cut potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any brown foam from the surface if necessary.
- Cook Vegetables: Let the soup simmer partially covered until the zucchini and potatoes are very fork-tender, about 20 minutes.
- Blend Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender and blend until creamy.
- Add Dairy and Cheese: Optionally, return the soup to low heat. Stir in the half and half slowly. Gradually sprinkle in the shredded cheese while stirring to combine. Remove from heat once cheese is fully melted and incorporated.
- Serve: Ladle the soup into bowls and serve warm immediately.
Notes
- The dairy is optional; the soup tastes great without it. If adding cheese, try different types such as sharp white cheddar, Parmesan, Gouda, or a blend.
- Soy sauce adds depth and umami flavor without overtly tasting salty; it's a great secret ingredient to enhance the soup.
- An immersion blender is convenient for pureeing soups directly in the pot without transferring hot liquid.
- Use fresh zucchini that is not jumbo size to avoid tough and bitter skins; no need to peel for average-sized zucchini.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The soup freezes and reheats very well.
- Explore more zucchini recipes like zucchini casserole, zucchini crust pizza, zucchini Parmesan, and minestrone soup for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
