Zucchini Soup

This creamy zucchini soup is the BEST way to use up garden zucchini. It requires no roux, creating a thick and flavorful broth simply by blending seasoned zucchini with potatoes. Perfect for a cozy dinner or a light lunch, this soup is versatile enough to suit any occasion. The addition of cream and cheese makes it indulgent, while still being easy to prepare.

Why You’ll Love This Recipe

• Simple Preparation: With just a few steps, you can whip up a delicious soup that highlights the fresh taste of zucchini.
• Rich Flavor: The combination of herbs and spices enhances the natural sweetness of the zucchini for a delightful experience.
• Versatile Dish: Serve it as an appetizer, main course, or alongside your favorite sandwich for a complete meal.
• Healthy Ingredients: Packed with vegetables and low in calories, this soup is both nourishing and satisfying.
• Customizable: Feel free to adjust the seasonings or add your favorite toppings to make it your own.

Tools and Preparation

To make your cooking process smooth and enjoyable, gather the essential tools before you start. Having everything on hand ensures that you won’t miss a step.

Essential Tools and Equipment

• Large soup pot
• Cutting board
• Knife
• Immersion blender (or standard blender)
• Measuring cups and spoons

Importance of Each Tool

• Large soup pot: Provides ample space for cooking all ingredients without overcrowding.
• Immersion blender: Allows for easy blending directly in the pot, minimizing cleanup time.

Ingredients

For this creamy zucchini soup, gather the following ingredients:

Vegetables and Aromatics

• 2 tablespoons butter
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 5 cups zucchini (cut into chunks)
• 2 russet potatoes (equal to 1 pound)

Seasonings

• ¼ teaspoon EACH: dried rosemary, thyme, celery salt, pepper, salt
• 1 pinch cayenne (optional)

Liquid Ingredients

• 3 cups chicken broth
• 1 tablespoon soy sauce (or Worcestershire sauce)
• ½ cup half and half (or heavy cream)

Cheese

• 1 cup cheddar cheese (shredded)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Zucchini Soup

Step 1: Prepare Your Zucchini

Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized since the skins can be tough.

Step 2: Shred the Cheese

Shred cheese from a block for best results. Set aside to allow it to come down to room temperature. This will help it melt smoothly into the soup.

Step 3: Sauté Onions and Garlic

Melt butter in a large soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Then add minced garlic, zucchini chunks, and seasonings. Cook for another 5 minutes while stirring occasionally.

Step 4: Prepare Potatoes

Peel and rinse the russet potatoes. Cut them into small pieces of equal size to ensure even cooking.

Step 5: Combine Ingredients

Add cut potatoes, chicken broth, and soy sauce to the pot. Bring everything to a boil before reducing heat to simmer. Skim off any brown foam if necessary.

Step 6: Simmer Until Tender

Cover partially and let everything simmer until vegetables are fork-tender, about 20 minutes.

Step 7: Blend Until Smooth

Remove from heat. Use an immersion blender or transfer batches to a standard blender. Blend until smooth and creamy.

Now you’re ready to enjoy your delicious homemade zucchini soup!

How to Serve Zucchini Soup

Serving zucchini soup can be a delightful experience, enhancing the flavor and appeal of this dish. Here are some creative ways to elevate your serving game.

With Fresh Herbs

• Basil or Chives: Sprinkle freshly chopped basil or chives on top for an aromatic touch that complements the creamy texture.
• Parsley Garnish: A handful of fresh parsley adds a pop of color and a refreshing taste.

Accompanied by Bread

• Crusty Bread: Serve with slices of warm crusty bread for dipping, making each bite more satisfying.
• Garlic Bread: A slice of garlic bread pairs wonderfully, adding a savory crunch alongside the soup.

Topped with Cheese

• Shredded Cheese: Add a sprinkle of shredded cheddar or Parmesan cheese on top for extra creaminess and flavor.
• Feta Crumbles: For a tangy twist, crumbled feta cheese adds a delightful contrast to the soup.

With a Side Salad

• Simple Green Salad: A light green salad with vinaigrette balances the richness of the soup perfectly.
• Caesar Salad: For those who enjoy flavorsome bites, serve with Caesar salad for added crunch and umami.

How to Perfect Zucchini Soup

To make your zucchini soup even more delicious, consider these helpful tips for achieving the best results.

• Use Fresh Zucchini: Fresh garden zucchini will give you the best flavor. Look for firm zucchinis without blemishes.
• Adjust Seasoning: Taste your soup before serving and adjust seasoning as needed. Sometimes a pinch more salt can enhance the flavors.
• Blend Thoroughly: For a smoother texture, ensure you blend the soup until completely smooth. This makes it creamier and more appealing.
• Experiment with Spices: Feel free to add spices like cumin or paprika for an additional layer of flavor that complements zucchini beautifully.

Best Side Dishes for Zucchini Soup

Zucchini soup pairs well with various side dishes that can enhance your meal experience. Here are some excellent options to consider:

1. Grilled Cheese Sandwich: A classic pairing, this sandwich provides gooey cheese and crispy bread to complement the soup’s creaminess.
2. Bruschetta: Topped with tomatoes and basil, bruschetta offers a fresh contrast in textures that enhances every spoonful of soup.
3. Quiche: A slice of quiche adds protein and is perfect for a hearty meal along with your zucchini soup.
4. Stuffed Peppers: These stuffed veggies make a colorful side dish that’s both filling and flavorful when served alongside the soup.
5. Roasted Vegetables: Roasted carrots, bell peppers, or asparagus add sweetness and depth that pairs beautifully with zucchini soup.
6. Cornbread Muffins: Sweet cornbread muffins bring warmth and comfort to your dining table, making them an ideal companion for this dish.

Common Mistakes to Avoid

When making zucchini soup, a few common mistakes can impact the final flavor and texture. Here’s how to avoid them:

• Skipping the seasoning: Many people forget to season their soup adequately. Be sure to use herbs and spices to elevate the flavor of your zucchini soup.

• Not cooking the vegetables enough: If you don’t cook the zucchini and potatoes until they are fork-tender, your soup may end up chunky rather than creamy. Ensure you simmer them long enough for a smooth blend.

• Using cold cheese: Adding cold cheese directly to hot soup can cause it to clump. Always let shredded cheese come to room temperature for a seamless melt.

• Ignoring the texture preference: Some prefer a chunkier soup while others like it smooth. Blend according to your taste, adjusting the blending time for your desired texture.

• Overcooking the zucchini: Zucchini cooks quickly; overcooking can lead to mushy results. Keep an eye on cooking times to maintain a bit of firmness.

Refrigerator Storage

• Store leftover zucchini soup in an airtight container.
• It can last up to 3-4 days in the refrigerator.
• Allow it to cool completely before sealing the container.

Freezing Zucchini Soup

• Freeze in freezer-safe containers or bags.
• It will keep well for up to 3 months.
• Leave some space in containers for expansion as it freezes.

Reheating Zucchini Soup

• Oven: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warm.

• Microwave: Transfer soup into a microwave-safe bowl. Heat in bursts of 1 minute, stirring in between until heated through.

• Stovetop: Pour soup into a pot over medium heat. Stir occasionally until warmed to your liking.

Frequently Asked Questions

What makes zucchini soup creamy?

The creaminess of zucchini soup primarily comes from blending cooked zucchini with potatoes and adding half-and-half or heavy cream. This combination creates a rich and velvety texture without needing a roux.

Can I make zucchini soup vegan?

Yes! To make zucchini soup vegan, substitute butter with olive oil, use vegetable broth instead of chicken broth, and replace half-and-half with coconut milk or any plant-based cream alternative.

How can I customize my zucchini soup?

You can customize your zucchini soup by adding different vegetables like spinach or carrots, incorporating herbs like basil or dill, or even mixing in proteins like cooked chicken or beans.

What are some serving suggestions for zucchini soup?

Zucchini soup pairs well with crusty bread, grilled cheese sandwiches, or even a fresh garden salad for a complete meal experience.

Can I add more spices to my zucchini soup?

Absolutely! Feel free to experiment with spices such as cumin, paprika, or even curry powder for a unique twist on traditional zucchini soup flavors.

Final Thoughts

This creamy zucchini soup is not only delicious but also versatile and easy to customize based on your preferences. Whether you enjoy it as is or add extra ingredients, it’s sure to be a hit at your table. Give this recipe a try and discover how delightful garden-fresh zucchini can be!

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Creamy Zucchini Soup

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

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Description

This creamy zucchini soup is the ultimate comfort food, perfect for using up excess garden zucchini. With its rich, velvety texture achieved without a roux, this dish brings together seasoned zucchini and potatoes to create a hearty broth that’s both indulgent and easy to make. Ideal for cozy dinners or light lunches, you can enjoy this versatile soup on its own or pair it with crusty bread or a fresh salad for a complete meal. The addition of cream and cheese elevates the flavor, ensuring every spoonful is packed with deliciousness.

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Ingredients

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• 2 tablespoons butter
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 5 cups zucchini (cut into chunks)
• 2 russet potatoes (about 1 pound)
• 3 cups chicken broth
• ½ cup half-and-half (or heavy cream)
• 1 cup cheddar cheese (shredded)
• Fresh parsley (for garnish)

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Instructions

1. Melt butter in a large soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic, zucchini chunks, and seasonings; cook for an additional 5 minutes.
2. Peel and cut the russet potatoes into small pieces. Add them to the pot along with chicken broth and soy sauce; bring to a boil, then reduce heat to simmer.
3. Cover partially and let simmer for about 20 minutes until vegetables are tender.
4. Blend the mixture until smooth using an immersion blender or standard blender.
5. Stir in half-and-half and shredded cheddar cheese until melted.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 3g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 30mg