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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Cover partially and let simmer for about 20 minutes until vegetables are tender.
- Blend the mixture until smooth using an immersion blender or standard blender.
- 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