Creamy Zucchini Soup
A delightful and easy soup recipe that captures the essence of fresh zucchini, enriched with herbs and heavy cream for a comforting dish perfect for any occasion.
Ingredients
Soup Base
- 2 tbsp butter Can be substituted with olive oil for dairy-free option.
- 1 medium yellow onion, peeled and diced Can substitute with shallots or leeks.
- 3 cloves garlic, peeled and minced Garlic powder can be used if fresh is not available.
- 5 cups fresh chopped zucchini Main ingredient providing the body of the soup.
- 1 lb russet potatoes, washed, peeled, and diced Provides creaminess to the soup.
Broth and Seasonings
- 3-4 cups chicken broth Can be replaced with vegetable broth for a vegetarian option.
- 1 tbsp soy sauce
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- ¼ tsp celery salt
- 1 pinch dried oregano
- to taste salt & pepper
- dash cayenne pepper (optional) Add for a bit of heat.
Finishing Ingredients
- ½ cup heavy cream Should be at room temperature for easier blending.
- 1 ¼ cup shredded cheddar cheese Use any melting cheese, like Gruyere or Monterey Jack.
Instructions
Preparation
- Gather all your ingredients and tools, including a Dutch oven or heavy-bottomed soup pot.
Sautéing
- Melt the butter in the Dutch oven over medium heat. Once melted, add the diced onion and sauté until translucent and soft, about 5 minutes.
- Stir in the minced garlic and cook for 60 seconds until aromatic but not browned.
Adding Zucchini and Seasonings
- Stir in the dried herbs, celery salt, and a sprinkle of salt and pepper.
- Add the chopped zucchini and mix it together, cooking for about 5 minutes until the zucchini starts to soften.
Incorporating Broth and Potatoes
- Add the diced russet potatoes and the chicken broth, ensuring the vegetables are covered.
- Add soy sauce and mix everything well.
Simmer
- Bring the mixture to a gentle boil, then reduce the heat and let simmer for 15–20 minutes until both potatoes and zucchini are fork-tender.
Blending
- Remove the pot from heat. Puree the soup using an immersion blender or in batches with a countertop blender until smooth.
Finishing Touches
- Return the blended soup to the pot and set on low heat.
- Gradually stir in heavy cream and shredded cheddar cheese until the cheese is melted and fully incorporated.
Taste and Adjust
- Taste the soup, and adjust seasoning if necessary. Add more broth or cream for desired consistency.
Serving
- Ladle the soup into bowls, garnished with extra cheese or fresh herbs. Serve warm and enjoy!
Notes
This soup can be customized by adding different vegetables or spices. Pair with crusty bread or a light salad for a complete meal.