Zucchini Soup
This creamy zucchini soup is the BEST way to use up garden zucchini, with a rich and flavorful broth, perfect for any meal.
Equipment
- soup pot
- immersion blender
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 0.25 teaspoon dried rosemary
- 0.25 teaspoon dried thyme
- 0.25 teaspoon celery salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
- 1 pinch cayenne pepper (optional)
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 1 pound russet potatoes equal to 1 pound
- 0.5 cup half and half or heavy cream
- 1 cup cheddar cheese, shredded
Instructions
Preparation
- 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.
- Peel and rinse the potatoes. Cut them into small pieces of equal size.
- Add the potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to a simmer.
- Simmer, partially covered, until the vegetables are very fork tender, about 20 minutes.
- Remove from heat. Use an immersion blender or transfer to a blender and blend until smooth.
- 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
The dairy is optional; this soup tastes great without it. You can also experiment with cheese varieties.
Nutrition
Serving: 1bowlCalories: 226kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 5gCholesterol: 25mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 2000IUVitamin C: 25mgCalcium: 200mgIron: 2mg
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