Description
This zucchini soup is a creamy, flavorful, and nutritious dish made with fresh zucchinis and a savory broth. Ideal for a light lunch or dinner, it’s both satisfying and easy to prepare.
Ingredients
2 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
¼ teaspoon EACH: dried rosemary, thyme, celery salt, pepper, 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 potatoes (equal to 1 pound), peeled and cubed
½ cup half and half or heavy cream
1 cup cheddar cheese, shredded
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, rosemary, thyme, celery salt, pepper, and cayenne (if using). Cook for another 1-2 minutes until fragrant.
Add the zucchini, potatoes, and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Blend the soup using an immersion blender until smooth.
Stir in the soy sauce (or Worcestershire sauce) and half and half or heavy cream.
Gradually add the cheddar cheese, stirring until melted and well combined.
Taste and adjust the seasonings if needed.
Notes
Adjust seasoning and consistency by adding more broth or cream as needed. Can be made ahead and stored in the refrigerator or freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
Keywords: Courgette Soup, Zucchini Chowder, Summer Squash Soup