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['Close-up of a bowl filled with creamy zucchini soup topped with shredded cheddar cheese.', 'Side view of a smooth, green creamy zucchini soup with herbs sprinkled on top.', 'Rich, creamy zucchini soup in a bowl, showing chunks of vegetables and cheese.', 'A vibrant green creamy soup in a bowl, garnished with herbs and a creamy texture.']
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Creamy Zucchini Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A rich and velvety zucchini soup perfect for a cozy meal. Made with fresh ingredients and finished with cheese and cream for extra indulgence.

Ingredients

Dairy

  • 2 tbsp butter
  • 1 yellow onion yellow onion (peeled and diced)
  • 3 cloves garlic (peeled and minced)
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • Pinch dried oregano
  • 1/4 tsp celery salt
  • to taste salt and freshly ground black pepper
  • Dash cayenne pepper (optional)
  • 5 cups fresh chopped zucchini
  • 3.5 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 tbsp soy sauce
  • 1 lb russet potatoes (washed, peeled, and diced)
  • 1/2 cup heavy cream (at room temperature)
  • 1 1/4 cups shredded cheddar cheese (at room temperature)

Instructions 

  • Melt butter in a pot, then cook diced onion until translucent.
  • Add garlic and cook briefly, then stir in herbs and zucchini; cook until zucchini softens.
  • Add potatoes, broth, and soy sauce; simmer until potatoes and zucchini are tender.
  • Puree the soup until smooth, then stir in cream and cheese until melted and combined.

Notes

For a vegan version, substitute dairy ingredients with plant-based alternatives.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: zucchini