Name: Creamy Zucchini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: Pinch dried oregano; 2 tbsp butter; 1 yellow onion, diced; 1/4 tsp celery salt; 3–4 cups chicken broth; 1/2 cup heavy cream (room temp); 1 lb russet potatoes, peeled & diced; Dash cayenne pepper (optional); 3 garlic cloves, minced; 1/4 tsp dried rosemary; 5 cups chopped zucchini; Salt & pepper, to taste; 1 tbsp soy sauce; 1 1/4 cups shredded cheddar cheese (room temp); 1/4 tsp dried thyme

Description

This Creamy Zucchini Soup is the epitome of comfort in a bowl, blending rich flavors and smooth textures for a delightful culinary experience.

Ingredients

Scale

Pinch dried oregano
2 tbsp butter
1 yellow onion, diced
1/4 tsp celery salt
3–4 cups chicken broth
1/2 cup heavy cream (room temp)
1 lb russet potatoes, peeled & diced
Dash cayenne pepper (optional)
3 garlic cloves, minced
1/4 tsp dried rosemary
5 cups chopped zucchini
Salt & pepper, to taste
1 tbsp soy sauce
1 1/4 cups shredded cheddar cheese (room temp)
1/4 tsp dried thyme

Instructions

Begin by melting butter in a large pot over medium heat. Once melted, add the diced yellow onion. Sauté for about 5 minutes or until the onion becomes translucent and soft, which helps to release its natural sweetness.
Next, introduce the minced garlic to the pot, cooking for another minute until fragrant. This step is crucial as it forms the flavor base of the soup. Stir in the dried herbs: rosemary, thyme, and oregano, along with celery salt, a dash of cayenne if you like heat, and some salt and pepper.
Add the chopped zucchini into the mix and cook for approximately 5 minutes, stirring occasionally to ensure even cooking. Follow this with the potatoes, chicken broth, and soy sauce. Stir well to combine all the ingredients.
Increase the heat to bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes or until the potatoes are tender and easily pierced with a fork. This simmering step allows all the flavors to meld beautifully.
After simmering, remove the pot from heat. Carefully transfer the soup to a blender or use an immersion blender to puree the soup until it reaches a smooth, creamy consistency.
Return the pot to low heat and stir in the room temperature heavy cream and shredded cheddar cheese. Mix until the cheese melts completely, and the soup is thoroughly combined and warmed through.

Notes

Taste as you go, especially when adding salt and cayenne pepper, to adjust the seasoning to your liking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup

Nutrition

Calories: 250 kcal
Sodium: 500 mg
Protein: 10 g