Ingredients
Soup Base
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper (optional)
Main Vegetables & Liquids
- 5 cups zucchini, cut into chunks
- 2 russet potatoes (about 1 pound), peeled and cut into small equal pieces
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
Finishing Ingredients
- ½ cup half and half (or heavy cream)
- 1 cup cheddar cheese, shredded
Instructions
- Prepare Ingredients: Rinse and cut the zucchini into chunks. There is no need to peel the zucchini unless it is jumbo sized, as the skin can be tough and bitter in that case. Peel and rinse the potatoes, then cut them into small pieces of equal size to ensure even cooking.
- Shred Cheese: Shred the cheddar cheese from a block for best results, then set it aside to come to room temperature. This will help the cheese melt smoothly into the soup later.
- Sauté Aromatics: Melt butter in a soup pot over medium heat. Add the diced onions and cook until softened, about 5 minutes. Stir in minced garlic, zucchini chunks, and the dried herbs and seasonings including rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for an additional 5 minutes, stirring occasionally to combine flavors.
- Add Potatoes and Broth: Add the peeled and chopped potatoes to the pot along with 3 cups of chicken broth and 1 tablespoon of soy sauce or Worcestershire sauce. Bring the mixture to a boil over medium-high heat.
- Simmer Vegetables: Once boiling, reduce heat to a simmer and partially cover the pot. Skim off any brown foam that forms on the surface to keep the soup clear. Continue simmering until the vegetables are very tender and easily pierced with a fork, about 20 minutes.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Add Cream and Cheese: Place the pot back on low heat. Stir in the half and half or heavy cream slowly and evenly. Gradually sprinkle in the shredded cheddar cheese while stirring continuously until fully melted and combined. Remove the soup from heat once the cheese is incorporated.
- Serve: Ladle the rich and creamy zucchini soup into bowls and serve immediately for a warm and satisfying meal.
Notes
- Do not peel zucchini unless it is very large or has tough skin, as the skin provides nutrients and color.
- Allowing shredded cheese to come to room temperature helps it melt more evenly into the hot soup.
- Use an immersion blender in the pot for quick and easy blending, or carefully use a stand blender in batches for a smoother texture.
- Adjust seasonings and spice level by adding more or less cayenne pepper according to preference.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
