Description
A smooth and cozy Creamy Zucchini Soup made with fresh zucchini, potatoes, chicken broth, onion, garlic, cream, and cheddar cheese. This recipe uses potatoes instead of a roux for a thick, flavorful texture.
Ingredients
Scale
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon 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, about 1 pound total
- 1/2 cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Shred the cheddar cheese from a block and let it sit at room temperature while the soup cooks.
- Dice the onion, mince the garlic, and cut the zucchini into chunks. Peel jumbo zucchini if the skin feels tough or bitter.
- Peel and rinse the potatoes, then cut them into small, even pieces.
- Melt the butter in a large soup pot over medium heat.
- Add the onion and cook for about 5 minutes, stirring often, until softened.
- Add the garlic, zucchini, rosemary, thyme, celery salt, pepper, salt, and cayenne. Cook for 5 minutes, stirring occasionally.
- Add the potatoes, chicken broth, and soy sauce. Bring to a boil.
- Reduce the heat to a simmer and skim any brown foam from the top if needed.
- Partially cover the pot and simmer for about 20 minutes, or until the vegetables are very fork tender.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth.
- Return the soup to low heat and stir in the half and half.
- Slowly sprinkle in the shredded cheddar and stir until melted and combined.
- Remove from heat and serve warm.
Notes
- The dairy is optional because the potatoes naturally thicken the soup.
- For best melting, shred cheddar from a block instead of using pre-shredded cheese.
- Sharp cheddar, Parmesan, Gouda, or sharp white cheddar also work well.
- Soy sauce adds savory depth without making the soup taste like soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 226
- Sugar: 4
- Sodium: 963
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 9
- Cholesterol: 37