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–+ servings
Creamy Zucchini Soup

Delightful Creamy Zucchini Soup for Cozy Comfort Evenings

This Creamy Zucchini Soup is a cozy, comforting dish featuring fresh zucchini, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Substitute with olive oil for a dairy-free option.
  • 1 medium Yellow Onion Can substitute with shallots or leeks.
  • 2 cloves Garlic Use garlic powder as a substitute if fresh garlic is not available.
  • 4 cups Fresh Chopped Zucchini Opt for smaller zucchinis for better taste.
  • 2 medium Russet Potatoes Yukon Gold potatoes work well for a creamier texture.
  • 4 cups Chicken Broth Vegetable broth works for a vegetarian option.
For Flavor Enhancement
  • 1 teaspoon Dried Rosemary Substitute with fresh rosemary or thyme if preferred.
  • 1 teaspoon Dried Thyme Can be replaced with fresh thyme.
  • 1 teaspoon Dried Oregano Avoid substituting to maintain flavor integrity.
  • 1/2 teaspoon Celery Salt Regular salt can be used with a pinch of chopped celery for flavor.
  • to taste Salt & Pepper Essential for seasoning.
  • 1/4 teaspoon Cayenne Pepper Omit for a non-spicy version.
For Creaminess
  • 1 cup Heavy Cream Substitute with half-and-half or coconut milk for a lighter version.
  • 1 cup Shredded Cheddar Cheese Swap with a dairy-free cheese substitute if desired.

Equipment

  • Dutch oven
  • immersion blender

Method
 

Step-by-Step Instructions for Creamy Zucchini Soup
  1. In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 diced yellow onion and sauté for about 5 minutes until translucent and tender.
  2. Stir in 2 minced garlic cloves, cooking for an additional minute until fragrant.
  3. Add the chopped zucchini, 1 teaspoon each of dried rosemary, dried thyme, and dried oregano, plus 1/2 teaspoon of celery salt. Stir and cook for about 5 minutes.
  4. Integrate 2 diced russet potatoes, 4 cups of chicken broth, and 1 tablespoon of soy sauce. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
  5. Remove from heat and use an immersion blender to puree the soup until smooth.
  6. Return the blended soup to low heat and stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until melted.
  7. Serve warm, ladling into bowls and pairing with crusty bread or your favorite grilled cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Choose fresh zucchini and don't skimp on sautéing for the best flavor. Adjust creaminess to preference before serving.

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