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Creamy Zucchini Soup

Creamy Zucchini Soup – Comfort in Every Spoonful

This Creamy Zucchini Soup offers a warm and cozy dish made with fresh zucchinis, cheddar cheese, and rich cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter or olive oil for a dairy-free option
  • 1 medium yellow onion diced, can substitute with shallots
  • 3 cloves garlic minced, garlic powder works as well
  • 0.5 teaspoon celery salt or regular salt plus finely chopped celery
  • to taste salt
  • to taste pepper
For the Herbs
  • 1 teaspoon dried rosemary can be omitted
  • 1 teaspoon dried thyme can substitute with Italian seasoning
  • 1 teaspoon dried oregano fresh herbs can elevate the flavor
For the Main Ingredients
  • 4 cups fresh chopped zucchini ensure firm and blemish-free
  • 2 medium russet potatoes diced, can swap with cauliflower
  • 4 cups chicken broth or vegetable broth for a vegetarian option
  • 2 tablespoons soy sauce or tamari for gluten-free
For the Creamy Texture
  • 0.5 cup heavy cream omit for a lighter version
  • 1 cup shredded cheddar cheese or any meltable cheese
Optional Spice
  • to taste cayenne pepper omit for milder taste

Equipment

  • Dutch oven
  • Immersion blender

Method
 

Preparation Steps
  1. In a large Dutch oven, melt butter over medium heat until shimmering. Add diced onion and sauté for 5 minutes until softened.
  2. Add minced garlic to the pot and cook for an additional minute until fragrant.
  3. Sprinkle in dried rosemary, thyme, oregano, and celery salt. Stir in chopped zucchini, cooking for 5 minutes until slightly softened.
  4. Mix diced russet potatoes, chicken broth, and soy sauce into the pot. Bring to a gentle boil, then simmer for 15-20 minutes until fork-tender.
  5. Remove from heat and blend the soup until smooth using an immersion blender.
  6. Return the pot to low heat, stir in heavy cream and shredded cheese until melted.
  7. Ladle into bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, omit heavy cream to prevent curdling.

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