Zucchini Soup

why make this recipe

Creamy Zucchini Soup is a delightful dish that brings comfort and warmth to any meal. This recipe showcases the lovely flavors of fresh zucchini while adding a rich creaminess that makes it perfectly satisfying. It’s a great way to use up surplus zucchini, it’s packed with healthy veggies, and it’s simple to make. Ideal for a quick lunch or a light dinner, this soup is loved by both kids and adults!

how to make Creamy Zucchini Soup

Ingredients :

• 2 tbsp butter
• 1 yellow onion (peeled & diced)
• 3 garlic cloves (peeled & minced)
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• Pinch dried oregano
• 1/4 tsp celery salt
• Salt & pepper (to taste)
• Dash cayenne pepper (optional)
• 5 cups fresh chopped zucchini
• 3-4 cups chicken broth
• 1 tbsp soy sauce
• 1 lb russet potatoes (washed, peeled, and diced)
• 1/2 cup heavy cream (at room temperature)
• 1 1/4 cup shredded cheddar cheese (at room temperature)

Directions :

1. Set a Dutch oven or heavy-bottomed soup pot over medium heat. Add the butter and melt it.
2. Stir in the diced onion and cook until it softens, about 5 minutes. Then, add the minced garlic and cook for 60 seconds.
3. Add all of the seasonings and the chopped zucchini into the pot. Stir and cook for 5 minutes.
4. Next, add the diced potatoes, chicken broth, and soy sauce. Stir everything together and bring the soup to a boil. Once it boils, immediately reduce the heat to medium.
5. Simmer the soup, partially covered, for 15-20 minutes until the potatoes and zucchini are both fork tender.
6. Remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth.
7. Stir in the heavy cream and shredded cheddar cheese until melted and evenly combined.
8. Ladle the soup into bowls, serve it warm, and enjoy!

how to serve Creamy Zucchini Soup

Serve Creamy Zucchini Soup warm in bowls. It pairs well with crusty bread or crackers for dipping. A sprinkle of fresh herbs or extra cheese on top adds a nice touch. Enjoy it as a standalone dish or as an appetizer before a main course.

how to store Creamy Zucchini Soup

To store Creamy Zucchini Soup, let it cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, you can freeze it in freezer-safe containers or bags for up to 3 months. For reheating, thaw it in the refrigerator overnight and warm it on the stovetop or in the microwave.

tips to make Creamy Zucchini Soup

• Use fresh zucchini for the best flavor and texture.
• Add more veggies like carrots or spinach for added nutrition.
• For a richer flavor, use vegetable broth instead of chicken broth.
• If you prefer a thinner soup, add more broth or cream.
• Taste as you go! Adjust the seasonings to suit your preferences.

variation (if any)

You can make this soup vegetarian by swapping chicken broth for vegetable broth. Additionally, you can replace the heavy cream with coconut milk for a dairy-free version. Spicing it up with some red pepper flakes or jalapeños can also give it a nice kick!

FAQs

1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but be sure to thaw it first and drain any excess water.

2. Can I add protein to the soup?
Absolutely! You can add cooked chicken, bacon, or beans for extra protein.

3. Is this soup suitable for meal prep?
Yes, Creamy Zucchini Soup is great for meal prep. Store it in individual portions for easy lunches during the week.

Creamy Zucchini Soup

---

• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful and creamy soup featuring fresh zucchini, perfect for a quick lunch or light dinner.

---

Ingredients

Scale 1x2x3x

• 2 tbsp butter
• 1 yellow onion, peeled & diced
• 3 garlic cloves, peeled & minced
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• Pinch dried oregano
• 1/4 tsp celery salt
• Salt & pepper, to taste
• Dash cayenne pepper (optional)
• 5 cups fresh chopped zucchini
• 3–4 cups chicken broth
• 1 tbsp soy sauce
• 1 lb russet potatoes, washed, peeled, and diced
• 1/2 cup heavy cream, at room temperature
• 1 1/4 cup shredded cheddar cheese, at room temperature

---

Instructions

1. Set a Dutch oven or heavy-bottomed soup pot over medium heat. Add the butter and melt it.
2. Stir in the diced onion and cook until it softens, about 5 minutes. Then, add the minced garlic and cook for 60 seconds.
3. Add all of the seasonings and the chopped zucchini into the pot. Stir and cook for 5 minutes.
4. Add the diced potatoes, chicken broth, and soy sauce. Stir everything together and bring the soup to a boil. Once it boils, reduce the heat to medium.
5. Simmer the soup, partially covered, for 15-20 minutes until the potatoes and zucchini are both fork tender.
6. Remove the pot from heat. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and shredded cheddar cheese until melted and evenly combined.
8. Ladle the soup into bowls, serve it warm, and enjoy!

Notes

For a vegetarian version, use vegetable broth and coconut milk as a dairy-free alternative.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 7g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 40mg

Keywords: zucchini soup, creamy soup, healthy lunch, quick dinner, vegetarian soup