Name: Creamy Zucchini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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

why make this recipe

Creamy Zucchini Soup is a great choice for anyone looking for a comforting and healthy meal. It is packed with fresh zucchini and potatoes, making it a delicious way to enjoy vegetables. Plus, the smooth and creamy texture makes it a delight to eat, whether you’re having it for lunch or dinner. This soup is easy to make, and it’s a perfect way to warm up on a chilly day.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

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:

Set a Dutch oven or heavy-bottomed soup pot over medium heat. Add the butter to melt.
Stir in the onion and cook until it softens, which takes about 5 minutes.
Add the garlic and cook for an additional 60 seconds.
Next, add all the seasonings and chopped zucchini to the pot. Stir and cook for 5 minutes.
Add the diced potatoes, chicken broth, and soy sauce. Mix everything together and bring it to a boil. Then, reduce the heat to medium.
Simmer, partially covered, for 15 to 20 minutes, until the potatoes and zucchini are fork-tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth.
Stir in the cream and cheese until melted and evenly combined.
Ladle the soup into bowls, serve warm, and enjoy!

how to serve Creamy Zucchini Soup

Serve Creamy Zucchini Soup warm. It pairs well with crusty bread or a light salad for a complete meal. You can also top it with extra shredded cheese or fresh herbs for added flavor.

how to store Creamy Zucchini Soup

To store leftovers, let the soup cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. You can also freeze it for longer storage—just be sure to leave some room for expansion if you’re using a plastic container.

tips to make Creamy Zucchini Soup

For an even creamier soup, try adding more heavy cream or cream cheese.
Feel free to adjust the seasonings according to your taste. Adding a bit more cayenne can give it a nice kick.
Use fresh zucchini for the best flavor, or use frozen zucchini if you don’t have fresh on hand.

variation (if any)

You can make this soup vegetarian by using vegetable broth instead of chicken broth. Adding other vegetables like carrots or spinach can also enhance the flavor and nutrition.

FAQs

1. Can I use other types of cheese instead of cheddar?
Yes! Feel free to use your favorite cheese, like mozzarella or Parmesan, for a different flavor.

2. Can this soup be made ahead of time?
Absolutely! It can be made ahead and stored in the fridge for a couple of days, or it can be frozen for later.

3. How can I make this soup gluten-free?
Check that your chicken broth is gluten-free. The soy sauce can be substituted with a gluten-free soy sauce or tamari for a gluten-free version.