Description
A creamy and flavorful zucchini soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon EACH: dried rosemary, thyme, celery salt, pepper, 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, equal to 1 pound
- ½ cup half and half, or heavy cream
- 1 cup cheddar cheese, shredded
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic, sauté until the onion is translucent.
- Stir in the dried herbs, celery salt, pepper, and optional cayenne.
- Add the zucchini chunks and cook for a few minutes until slightly softened.
- Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes and zucchini are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the soy sauce and half and half (or heavy cream), and mix well.
- Finally, add the shredded cheddar cheese and stir until melted and combined.
Notes
- For a vegan version, substitute butter with olive oil and use plant-based cream and cheese.
- Adjust the seasoning according to your taste.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Zucchini Soup, Zucchini recipe