Description
This nourishing zucchini soup blends the earthiness of zucchini with herbs, cheese, and cream for a velvety, comforting meal. Perfect for weeknight dinners or seasonal cravings, it balances smooth texture with slight chunkiness for an appealing contrast.
Ingredients
2 tablespoons butter
1 medium yellow onion, diced
2 cloves garlic, minced
¼ teaspoon rosemary, fresh preferred
¼ teaspoon thyme, dried or fresh
¼ teaspoon celery salt (or regular salt)
¼ teaspoon pepper, freshly ground
1 cup cheddar cheese, block-shredded
½ cup half-and-half
2 Russet potatoes (1 lb), cut into cubes
3 cups chicken broth (or vegetable broth)
1 tablespoon soy sauce
1 pinch cayenne (optional for heat)
2 pounds zucchini, chopped into chunks
Instructions
Melt butter in a soup pot over medium heat
Add diced onions, sauté 5 minutes until softened
Stir in garlic and cook 2 minutes
Season with rosemary, thyme, celery salt, pepper, and cayenne
Add zucchini chunks; cook 5 minutes while stirring occasionally
Add chopped potatoes and chicken broth; bring to a boil
Reduce heat and simmer covered for 20 minutes, or until zucchini and potatoes are tender
Remove from heat and let cool slightly
Using an immersion blender or a regular blender, partially puree the mixture for a slightly chunky texture
Stir in soy sauce, then gently stir in cheddar cheese and half-and-half until fully melted and well combined
Taste and adjust salt and pepper as needed
Serve warm, topped with a dollop of cream or a sprinkle of cheese if desired
Notes
This soup freezes well and reheats without losing its texture or flavor.
For a vegan version, substitute butter with olive oil or vegan butter, cheddar cheese with tofu or vegan cheese, and half-and-half with a non-dairy creamer.
Add a splash of lemon juice for extra brightness if preferred.
Chicken broth can be replaced with vegetable broth for a vegetarian version.
- Prep Time: 10
- Cook Time: 35
- Category: Lunch
- Method: Simmering/Pureeing
- Cuisine: Classic American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg