Zucchini Soup
User Reviews
5
Zucchini Soup
Description
This Zucchini Soup starts by softening diced onion in butter, then cooking garlic, zucchini, and seasonings including rosemary, thyme, celery salt, black pepper, and optional cayenne pepper for a gentle heat. Peeled and chopped russet potatoes are added along with chicken broth and soy sauce, which contributes an umami note. The mixture simmers until vegetables are very tender.
After cooking, the soup is blended until smooth, achieving a creamy texture without heavy cream, although half and half or cream can be added along with shredded cheddar cheese for added richness and depth. The cheese melts smoothly, enriching the soup's flavor and body.
This soup is suitable as a light lunch or starter and pairs well with crusty bread or a simple salad. The recipe allows flexibility with cheese types and accommodates those who prefer to omit dairy while still delivering satisfying flavor and texture.
The soup stores well in an airtight container refrigerated for up to three days or frozen for up to three months, and reheats without losing smooth consistency.
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
- ¼ teaspoon salt
- 1 pinch cayenne pepper optional
- 5 cups zucchini cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 2 russet potato equal to 1 pound
- 1/2 cup half and half or heavy cream
- 1 cup cheddar cheese shredded
Instructions
- Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
- Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
- 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 so that they cook evenly and quickly.
- Add the potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to a simmer. Skim up any brown foam from the top if needed.
- 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 in batches 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
- Peeling zucchini is unnecessary unless using very large specimens with tough skins.
- Shred cheese from a block and let come to room temperature before adding for smoother melting and blending.
- Soy sauce enhances umami subtly without a noticeable salty taste; Worcestershire sauce can be used as an alternative.
- Store leftovers in airtight containers refrigerated up to 3 days or frozen up to 3 months; soup reheats well maintaining smooth texture.
- Cheese is optional and can be varied; sharp white cheddar, Parmesan, or Gouda are good alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 963mg | 40% |
| Potassium | 738mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 33mg | 37% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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