Zucchini Soup
This creamy and comforting zucchini soup reminds me of cozy nights spent at home with my family. The blend of herbs and cheesy goodness makes it irresistible. Ready in under an hour, it’s perfect for a wholesome dinner!
Ingredients:
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
¼ teaspoon each of rosemary, thyme, celery salt, black pepper, and salt
A pinch of cayenne pepper (optional)
5 cups zucchini, chopped into chunks
3 cups chicken broth
1 tablespoon soy sauce or Worcestershire sauce
2 russet potatoes (about 1 pound), peeled and chopped
½ cup half-and-half or heavy cream
1 cup cheddar cheese, shredded
Instructions:
Sauté Vegetables:
In a large soup pot, melt the butter over medium heat. Add diced onion and cook for about 5 minutes until softened. Add minced garlic, zucchini chunks, and the seasoning blend. Cook for another 5 minutes, stirring occasionally.
Prep Potatoes:
While the zucchini cooks, peel, rinse, and chop the potatoes into small, even pieces.
Simmer the Soup:
Pour in the chicken broth and soy sauce, then add the chopped potatoes. Bring to a boil, then reduce heat to a gentle simmer. Let it simmer, partially covered, for about 20 minutes until the vegetables are tender.
Blend the Soup:
Remove the pot from heat. Use an immersion blender or regular blender to puree the soup until smooth.
Add Cream & Cheese:
Return the soup to low heat. Stir in the half-and-half, followed by the shredded cheddar cheese, and mix until melted.
Serve Hot:
Serve your creamy zucchini soup warm and enjoy!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 226 per serving
