Description
Indulge in the flavors of summer with this creamy Zucchini Soup—a delightful blend of fresh zucchini and hearty potatoes that delivers a velvety texture without any heavy ingredients. This simple recipe is perfect for busy weeknights or elegant gatherings, allowing you to savor the natural taste of vegetables enhanced by aromatic herbs and cheese. In just over 50 minutes, you’ll have a comforting bowl of goodness that’s nutritious and versatile enough to serve as an appetizer, main dish, or paired with your favorite bread. Enjoy it warm, garnished with fresh herbs and a sprinkle of cheese for an extra touch!
Ingredients
- 2 tablespoons butter
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 5 cups zucchini (cut into chunks)
- 3 cups chicken broth
- 2 russet potatoes (equal to 1 pound)
- ½ cup half-and-half
- 1 cup cheddar cheese (shredded)
- ¼ teaspoon EACH: dried rosemary, thyme, celery salt, pepper
- 1 pinch cayenne (optional)
Instructions
- Melt butter in a large soup pot over medium heat. Sauté the diced onions until softened (about 5 minutes). Stir in minced garlic, zucchini, and dried seasonings; cook for another 5 minutes.
- Peel and cut russet potatoes into small pieces. Add them to the pot along with chicken broth and soy sauce. Bring to a boil.
- Reduce heat, simmer partially covered for about 20 minutes until all vegetables are fork-tender.
- Remove from heat and blend until smooth using an immersion blender or regular blender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Keywords: For a vegan option, substitute half-and-half with coconut milk or plant-based cream. Feel free to add additional vegetables like carrots or spinach for extra nutrition. Adjust seasoning according to taste before serving.