Description
This Creamy Zucchini Soup is rich, cheesy, and comforting while highlighting fresh summer zucchini. Made with tender potatoes, savory herbs, cheddar cheese, and a splash of cream, it’s an easy one-pot meal perfect for lunch or dinner.
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- Pinch dried oregano
- 1/4 tsp celery salt
- Salt and black pepper, to taste
- Dash cayenne pepper (optional)
- 5 cups fresh zucchini, chopped
- 3-4 cups chicken broth
- 1 tbsp soy sauce
- 1 lb russet potatoes, peeled and diced
- 1/2 cup heavy cream, room temperature
- 1 1/4 cups shredded cheddar cheese, room temperature
Instructions
- Melt the butter in a Dutch oven or large soup pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the rosemary, thyme, oregano, celery salt, salt, pepper, cayenne (if using), and chopped zucchini. Stir and cook for 5 minutes.
- Add the diced potatoes, chicken broth, and soy sauce. Stir well and bring to a boil.
- Reduce the heat to medium, partially cover, and simmer for 15–20 minutes until the potatoes and zucchini are fork tender.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth.
- Stir in the heavy cream and shredded cheddar cheese until completely melted and creamy.
- Taste and adjust seasoning if needed. Serve hot and enjoy.
Notes
- There’s no need to peel the zucchini before cooking.
- Yellow summer squash can be substituted for part of the zucchini.
- For a chunkier soup, mash the vegetables with a potato masher instead of blending.
- Omit the heavy cream for a lighter version.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Soup
- Method: Stovetop
- Cuisine: American, Southern