Zucchini Soup

Zucchini Soup is a creamy, comforting, and healthy meal made with zucchini, potatoes, and cheddar cheese, seasoned with rosemary, thyme, and a touch of cayenne pepper for an extra kick. This easy zucchini soup recipe is perfect for using up extra summer zucchinis and makes for a filling, low-calorie meal. The combination of chicken broth, half and half, and potatoes creates a smooth, velvety texture that’s both satisfying and light. Whether you’re looking for a cozy dinner or a delicious appetizer, this creamy zucchini soup is sure to please. Healthy soup recipes like this are ideal for anyone seeking comforting, nutritious, and simple dishes. Perfect for meal prep or serving with your favorite crusty bread.

Ingredients:

• 2 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon celery salt
• ¼ teaspoon black pepper
• 1 pinch cayenne pepper (optional)
• 5 cups zucchini, cut into chunks
• 3 cups chicken broth
• 1 tablespoon soy sauce (or Worcestershire sauce)
• 2 russet potatoes (about 1 pound), peeled and diced
• ½ cup half and half or heavy cream
• 1 cup shredded cheddar cheese (preferably freshly shredded)

Instructions:

1. Prep the Zucchini: If your zucchini is not too large, there’s no need to peel it. For larger, tougher zucchinis, peel them to avoid bitterness. Shred your cheese from a block for the best results, allowing it to come to room temperature so it melts smoothly into the soup.
2. Cook the Aromatics: In a soup pot, melt butter over medium heat. Add diced onions and cook for about 5 minutes until softened. Stir in the minced garlic, zucchini, and seasonings (rosemary, thyme, celery salt, pepper, and cayenne). Let everything cook for another 5 minutes, stirring occasionally.
3. Prepare the Potatoes: While the zucchini is cooking, peel and rinse the potatoes. Dice them into small, even-sized pieces so they cook quickly and uniformly.
4. Simmer the Soup: Add the diced potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any foam from the top and continue simmering, partially covered, for about 20 minutes or until the vegetables are very fork-tender.
5. Blend the Soup: Remove the pot from the heat. Use an immersion blender to blend everything until smooth, or carefully transfer the soup in batches to a regular blender. Blend until creamy and well combined.
6. Finish and Serve: Stir in the half and half or cream and shredded cheddar cheese. Continue to stir until the cheese has melted and the soup is rich and creamy. Taste and adjust seasoning if necessary.

Why You’ll Love This Recipe

This creamy Zucchini Soup is a comforting, savory dish that’s easy to make and perfect for cooler days. The combination of zucchini, potatoes, and cheddar cheese creates a hearty, flavorful base, while the seasonings add depth and a touch of warmth. The soup is velvety and smooth, thanks to the blending process, making it a satisfying meal for any time of day. Plus, it’s a great way to use up extra zucchini during the summer months!

Tips

• Shredding the cheese: For the best melting and smooth texture, always shred cheese from a block rather than using pre-shredded cheese, which often contains anti-caking agents.
• Blending options: If you don’t have an immersion blender, you can use a regular blender to blend the soup in batches.
• Adjust the heat: If you like a bit of spice, add more cayenne pepper or even a dash of hot sauce for an extra kick.

Variations and Substitutions

• Dairy-Free Option: To make the soup dairy-free, substitute the half and half with coconut milk or almond milk, and use a dairy-free cheese if you wish to include it.
• Vegan Version: For a vegan version, skip the butter and cream and opt for olive oil instead. Use vegetable broth and skip the cheese, or use vegan cheese for a creamy texture.
• Add Protein: For a heartier soup, add cooked chicken, turkey, or beans for an extra protein boost.

FAQs

• Can I make this ahead of time? Yes, you can make the soup ahead of time and store it in an airtight container in the fridge for up to 4 days. Reheat on the stove before serving.
• Can I freeze this soup? This soup can be frozen, but keep in mind that the texture may change slightly upon reheating. Let it cool completely before transferring it to a freezer-safe container, and freeze for up to 3 months.
• Is this soup spicy? The cayenne pepper is optional, so you can leave it out if you prefer a mild flavor.

Serving

This Zucchini Soup is perfect served with a side of crusty bread, a light salad, or garlic bread for dipping. It can be served as a main dish for lunch or dinner or as a starter to a larger meal. For an added touch, sprinkle some extra shredded cheese or fresh herbs like parsley or basil before serving.

Suggestions

• Toppings: Add a dollop of sour cream, a sprinkle of crispy bacon bits, or extra cheese to take your soup to the next level.
• Pairings: Pair this soup with a fresh green salad or a warm sandwich for a balanced and satisfying meal.

Zucchini Soup

Recipe by 50Krecipes

0.0 from 0 votes

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Ingredients

• 2 tablespoons butter

• 1 yellow onion, diced

• 2 cloves garlic, minced

• ¼ teaspoon dried rosemary

• ¼ teaspoon dried thyme

• ¼ teaspoon celery salt

• ¼ teaspoon black pepper

• 1 pinch cayenne pepper (optional)

• 5 cups zucchini, cut into chunks

• 3 cups chicken broth

• 1 tablespoon soy sauce (or Worcestershire sauce)

• 2 russet potatoes (about 1 pound), peeled and diced

• ½ cup half and half or heavy cream

• 1 cup shredded cheddar cheese (preferably freshly shredded)

Directions

• Prep the Zucchini: If your zucchini is not too large, there’s no need to peel it. For larger, tougher zucchinis, peel them to avoid bitterness. Shred your cheese from a block for the best results, allowing it to come to room temperature so it melts smoothly into the soup.
• Cook the Aromatics: In a soup pot, melt butter over medium heat. Add diced onions and cook for about 5 minutes until softened. Stir in the minced garlic, zucchini, and seasonings (rosemary, thyme, celery salt, pepper, and cayenne). Let everything cook for another 5 minutes, stirring occasionally.
• Prepare the Potatoes: While the zucchini is cooking, peel and rinse the potatoes. Dice them into small, even-sized pieces so they cook quickly and uniformly.
• Simmer the Soup: Add the diced potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any foam from the top and continue simmering, partially covered, for about 20 minutes or until the vegetables are very fork-tender.
• Blend the Soup: Remove the pot from the heat. Use an immersion blender to blend everything until smooth, or carefully transfer the soup in batches to a regular blender. Blend until creamy and well combined.
• Finish and Serve: Stir in the half and half or cream and shredded cheddar cheese. Continue to stir until the cheese has melted and the soup is rich and creamy. Taste and adjust seasoning if necessary.