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Creamy Zucchini Soup

Creamy Zucchini Soup
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Indulge in the comforting flavors of creamy zucchini soup, a perfect way to utilize fresh summer squash. This rich and cheesy soup is not only easy to prepare but also packed with nutrients. Ideal for a cozy dinner or a light lunch, it showcases the delightful essence of seasonal ingredients. With every spoonful, you’ll enjoy a velvety texture enhanced by aromatic herbs and a hint of cream. Whether paired with crusty bread or enjoyed on its own, this soup is sure to become a staple in your kitchen.

Ingredients

Scale
  • 2 tbsp butter
  • 1 yellow onion (diced)
  • 3 garlic cloves (minced)
  • 5 cups fresh chopped zucchini
  • 1 lb russet potatoes (peeled and diced)
  • 3–4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 1/4 cups shredded cheddar cheese
  • Seasonings: dried rosemary, thyme, oregano, celery salt, salt, pepper

Instructions

  1. In a Dutch oven over medium heat, melt butter and sauté diced onion until soft (about 5 minutes). Add minced garlic and cook for an additional minute.
  2. Stir in chopped zucchini and seasonings; cook for another 5 minutes until fragrant.
  3. Add diced potatoes, chicken broth, and soy sauce; bring to a boil then reduce heat to medium.
  4. Simmer partially covered for 15-20 minutes until vegetables are fork-tender.
  5. Remove from heat and puree the soup with an immersion blender until smooth. Stir in heavy cream and shredded cheddar until melted.
  6. Serve warm, garnished with fresh herbs or cheese if desired.

Nutrition

Find it online: https://easywithella.com/creamy-zucchini-soup/