Description
This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese for even more indulgence.
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 pinch cayenne (optional)
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 2 russet potatoes (1 pound)
- 1/2 cup half and half or heavy cream
- 1 cup cheddar cheese, shredded
Instructions
- There is no need to peel the zucchini unless it is very large.
- Shred the cheese from a block and allow it to come to room temperature.
- Melt the butter in a soup pot over medium heat.
- Add the onions and cook for 5 minutes until softened.
- Add the garlic, zucchini, and seasonings. Cook for 5 minutes.
- Peel and rinse the potatoes, then cut them into small, even pieces.
- Add the potatoes, chicken broth, and soy sauce.
- Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Remove from heat and blend until smooth.
- Stir in the half and half if desired.
- Add the cheese and stir until completely melted.
- Serve immediately.
Notes
- Top with homemade croutons for extra texture.
- The dairy is optional and the soup tastes great without it.
- Sharp white cheddar, Parmesan, and Gouda all work well.
- Soy sauce adds extra umami without affecting the flavor.
- Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American