Description
Discover the delicious and nutritious Zucchini Soup recipe! This creamy soup is easy to make and packed with flavor. Perfect for a light lunch or comforting dinner.
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
- 1. Melt butter in a soup pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add garlic, zucchini, and seasonings. Cook for 5 minutes, stirring occasionally.
- 2. Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
- 3. Add the potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to a simmer. Skim up any brown foam from the top if needed.
- 4. Simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
- 5. Remove from heat. Use an immersion blender or transfer to a blender in batches and blend until smooth.
- 6. Optional: Transfer back to the heat on low. Stir in the half and half. Slowly sprinkle in the cheese and stir to combine. Remove from heat and serve!
Notes
- Choose fresh zucchini for the best flavor and texture.
- Shred the cheese from a block for best results.
- Adjust the consistency by adding more broth or cream if desired.
- Feel free to customize the herbs and spices to your liking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg