Zucchini Soup
This creamy zucchini soup is the best way to use up garden zucchini, creating a thick and flavorful broth without a roux.
Equipment
- soup pot
- blender
Ingredients
- 2 tablespoons butter
- 1 medium 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 pepper
- 0.25 teaspoon salt
- 1 pinch cayenne optional
- 5 cups zucchini cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
- 2 russet potatoes potatoes equal to 1 pound
- 0.5 cup half and half or heavy cream
- 1 cup cheddar cheese shredded
Instructions
- 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.
- 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.
- 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.
- 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. If adding cheese, feel free to experiment with different varieties such as Sharp White Cheddar, Parmesan, Gouda, or a combination of different cheeses. The addition of soy sauce adds umami and enhances the other flavors in the soup.
Nutrition
Serving: 1bowlCalories: 226kcal
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