Description
A warm, comforting soup that combines fresh zucchini with cheddar cheese and heavy cream for a rich and velvety texture.
Ingredients
Scale
- 2 tbsp butter
- 1 yellow onion, peeled & diced
- 3 garlic cloves, peeled & minced
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- Pinch dried oregano
- 1/4 tsp celery salt
- Salt & pepper to taste
- Dash cayenne pepper (optional)
- 5 cups fresh chopped zucchini
- 3–4 cups chicken broth
- 1 tbsp soy sauce
- 1 lb russet potatoes, washed, peeled, and diced
- 1/2 cup heavy cream at room temperature
- 1 1/4 cup shredded cheddar cheese at room temperature
Instructions
- Prepare Your Pot: Set a Dutch oven or heavy-bottomed soup pot over medium heat.
- Melt the Butter: Add butter to the pot and let it melt completely.
- Add Onions: Stir in the diced onion and cook for about 5 minutes until soft.
- Add Garlic: Add minced garlic and cook for an additional 60 seconds until fragrant.
- Add Seasonings and Zucchini: Mix in dried herbs, celery salt, salt, pepper, and cayenne pepper, then add the zucchini and cook for 5 minutes.
- Combine with Broth: Add diced potatoes, chicken broth, and soy sauce; stir well and bring to a boil.
- Simmer the Soup: Cover and let it simmer for 15-20 minutes until vegetables are fork-tender.
- Blend the Soup: Remove from heat and use an immersion blender to puree the soup until smooth.
- Final Touches: Return to low heat and stir in heavy cream and cheese until melted.
- Serve and Enjoy: Ladle soup into warm bowls and serve hot.
Notes
Serve with a sprinkle of cheese or croutons and a side of crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: soup, zucchini, comfort food, creamy soup, healthy recipe