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Creamy Zucchini Soup Recipe

Creamy Zucchini Soup Recipe
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★★★★★

5.3 from 27 reviews

This Creamy Zucchini Soup is a comforting and flavorful dish that blends tender zucchini, potatoes, and aromatic herbs into a velvety puree. Enhanced with rich cheddar cheese and heavy cream, this soup offers a luscious texture perfect for warming up on cooler days.

Ingredients

Scale

Base Ingredients

  • 2 tbsp butter
  • 1 yellow onion, peeled and diced
  • 3 garlic cloves, peeled and minced

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)

Vegetables and Broth

  • 5 cups fresh chopped zucchini
  • 1 lb russet potatoes, washed, peeled, and diced
  • 3–4 cups chicken broth
  • 1 tbsp soy sauce

Dairy

  • 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 allow it to melt. Stir in the diced onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for an additional 60 seconds to release the aromatic flavors.
  2. Add Seasonings and Zucchini: Stir in the dried rosemary, thyme, oregano, celery salt, salt, pepper, and optional cayenne pepper. Add the chopped zucchini and cook, stirring occasionally, for 5 minutes to allow the flavors to meld.
  3. Incorporate Potatoes and Broth: Add the diced russet potatoes, chicken broth, and soy sauce to the pot. Stir well to combine all ingredients evenly. Bring the mixture to a boil, then immediately reduce the heat to medium to maintain a gentle simmer.
  4. Simmer Until Tender: Cover the pot partially and let the soup simmer for 15-20 minutes, or until the potatoes and zucchini become fork tender, signaling they are fully cooked and soft.
  5. Puree the Soup: Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Be careful to blend safely to avoid splatters.
  6. Finish with Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until both are completely melted and incorporated, creating a rich and velvety texture.
  7. Serve: Ladle the soup into bowls, serve warm, and enjoy this comforting creamy zucchini delight.

Notes

  • Use an immersion blender for easy pureeing right in the pot or transfer the soup carefully to a countertop blender.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • The cayenne pepper is optional and can be adjusted to your preferred heat level.
  • If the soup is too thick after pureeing, add extra broth or water to reach desired consistency.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Reheat gently on the stove to prevent curdling of cream and cheese.

Nutrition

Keywords: creamy zucchini soup, zucchini soup, cheddar zucchini soup, creamy vegetable soup, comforting soup recipe

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