Creamy Zucchini Soup
Turn plentiful Summer squash into a delicious lunch or dinner with this creamy zucchini soup recipe. Thick, cheesy, and with a hint of cream it's an easy meal that celebrates a seasonal staple Southern ingredient in every bowl full.
Servings: 6
Calories: 293kcal
Ingredients
- 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
- Set a Dutch oven, or other heavy bottomed soup pot, over medium heat. Add the butter to melt, then stir in the onion and cook until softened- roughly 5 minutes. Stir in the garlic and cook for 60 seconds.2 tbsp butter, 1 yellow onion, 3 garlic cloves
- Add all of the seasonings and the chopped zucchini to the pot. Stir and cook for 5 minutes.1/4 tsp dried rosemary, 1/4 tsp dried thyme, pinch dried oregano, 1/4 tsp celery salt, salt & pepper, dash cayenne pepper, 5 cups fresh chopped zucchini
- Add the potatoes, broth, and soy sauce to the pot. Stir everything together to evenly combine and bring the soup to a boil, then immediately reduce the heat to medium.3-4 cups chicken broth, 1 tbsp soy sauce, 1 lb russet potatoes
- Simmer, partially covered, for 15-20 minutes, just until the potatoes and zucchini are both fork tender.
- Remove the pot from heat and use an immersion blender to puree until the soup's smooth. Add the cream and cheese, stirring until melted and evenly combined.1/2 cup heavy cream, 1 1/4 cup shredded cheddar cheese
- Ladle into bowls, serve warm, and enjoy!
Notes
- There's no need to peel the zucchini before chopping it and using it in the soup. It all gets blended up and the skin has nutrients in it.
- Also have yellow squash you need to use up? You can use that too!
- While I recommend using an immersion blender for a smooth & cream finish, you could also mash the zucchini & potatoes using a potato masher in the soup pot for a chunkier style soup.
- You can omit the heavy cream to shave off calories and fat for a better for you summer soup.
Nutrition
Calories: 293kcal | Carbohydrates: 21g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 903mg | Potassium: 684mg | Fiber: 2g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 25mg | Calcium: 220mg | Iron: 1mg