Description
This creamy zucchini soup features tender zucchini, russet potatoes, and aromatic herbs blended into a smooth, comforting dish. Enhanced with a touch of butter, half and half, and sharp cheddar cheese, this soup is perfect for a cozy lunch or light dinner. The addition of soy sauce adds a subtle umami depth without overpowering the natural flavors.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 5 cups zucchini, cut into chunks
- 2 russet potatoes, about 1 pound, peeled and cut into small pieces
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
Seasonings
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 pinch cayenne pepper (optional)
Dairy
- 1/2 cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Prepare Cheese: Shred the cheddar cheese from a block and set aside to come to room temperature. This ensures it will melt smoothly into the soup.
- Sauté Aromatics: Melt butter in a soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic, zucchini chunks, and all seasonings including rosemary, thyme, celery salt, black pepper, salt, and cayenne if using. Cook for 5 minutes, stirring occasionally.
- Add Potatoes and Broth: Peel and rinse the russet potatoes, then cut into uniform small pieces for even cooking. Add potatoes, chicken broth, and soy sauce to the pot. Bring mixture to a boil.
- Simmer Soup: Reduce heat to a low simmer, partially cover the pot, and cook for about 20 minutes or until the vegetables are very fork tender. Skim off any brown foam from the top if it forms.
- Blend Soup: Remove the pot from heat. Use an immersion blender directly in the pot or transfer soup in batches to a blender to puree until completely smooth.
- Add Dairy and Cheese: Return soup to low heat if transferred. Stir in half and half or heavy cream gradually. Slowly sprinkle in the shredded cheddar cheese while stirring continuously until fully melted and combined. Remove from heat.
- Serve: Ladle the warm soup into bowls and serve immediately for a comforting meal.
Notes
- Dairy is optional; the soup is delicious without it for a lighter version.
- Try different cheese varieties such as sharp white cheddar, Parmesan, or Gouda for flavor variations.
- Soy sauce enhances umami without a noticeable soy flavor, making it a great secret ingredient.
- An immersion blender is recommended for easy blending directly in the pot without transfers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently on the stovetop to avoid curdling the dairy.
- Additional recipes with zucchini to try include Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, and Minestrone Soup.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
