Description
A creamy and flavorful zucchini soup made with fresh zucchini, potatoes, and aromatic herbs, finished with half and half and cheddar cheese for a comforting bowl of warmth. This easy-to-make soup blends savory flavors with a smooth texture perfect for a light lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper, optional
- 5 cups zucchini, cut into chunks
- 2 russet potatoes, about 1 pound, peeled and cut into small pieces
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- ½ cup half and half (or heavy cream)
- 1 cup cheddar cheese, shredded
Instructions
- Prepare the Cheese: Shred the cheddar cheese from a block and set it aside to come down to room temperature to allow smooth melting into the soup.
- Sauté Aromatics: Melt butter in a soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic, zucchini chunks, and all dried seasonings: rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for another 5 minutes, stirring occasionally.
- Add Potatoes and Broth: Peel and rinse the potatoes, then cut them into small pieces of equal size. Add potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce to a simmer. Skim any brown foam off the surface.
- Simmer Vegetables: Cover the pot partially and simmer until all vegetables are very fork tender, about 20 minutes.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and blend thoroughly.
- Finish and Serve: Return the blended soup to low heat. Stir in the half and half slowly, then sprinkle in the shredded cheddar cheese while stirring to combine. Remove from heat and serve immediately.
Notes
- The dairy is optional; the soup also tastes great without it. For cheese variety, try Sharp White Cheddar, Parmesan, Gouda, or a combination.
- Soy sauce adds subtle umami and enhances flavor without being detectable.
- An immersion blender makes blending in the pot easy and eliminates the need to transfer soups to a stand blender.
- For more zucchini recipe ideas, try Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, or Minestrone Soup.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This soup freezes and reheats very well.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
