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Creamy silky zucchini soup in a bowl garnished with fresh herbs

Creamy Zucchini Soup

This delightful Creamy Zucchini Soup is easy to make and perfect for cozy nights, featuring fresh zucchini, aromatic spices, and a splash of cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp butter for a rich and buttery base
  • 1 large yellow onion, peeled & diced adds sweetness and depth
  • 3 cloves garlic, peeled & minced aromatic and flavorful
  • 5 cups fresh chopped zucchini the star of the show, tender and juicy
  • 1 lb russet potatoes, washed, peeled, and diced creamy potato texture
Seasonings
  • 1/4 tsp dried rosemary herbal notes that enhance the overall taste
  • 1/4 tsp dried thyme earthy and fragrant
  • 1 pinch dried oregano a hint of Mediterranean flavor
  • 1/4 tsp celery salt to boost the savory profile
  • Dash cayenne pepper, optional for a touch of heat
Liquid Ingredients
  • 3-4 cups chicken broth for a savory and comforting soup base
  • 1 tbsp soy sauce adds umami depth
  • 1/2 cup heavy cream, at room temperature for a rich, velvety finish
  • 1 1/4 cup shredded cheddar cheese, at room temperature melty goodness that elevates this soup

Method
 

Preparation
  1. Set a Dutch oven, or a heavy-bottomed soup pot, over medium heat. Add the butter and allow it to melt completely.
  2. Stir in the diced onion and cook until softened, which should take about 5 minutes. Add the minced garlic and cook for an additional 60 seconds until fragrant.
Cooking
  1. Add all of the seasonings: dried rosemary, thyme, oregano, celery salt, salt, pepper, and the optional cayenne pepper.
  2. Stir in the fresh chopped zucchini and cook for about 5 minutes, allowing it to soften and absorb the flavors.
  3. Add the diced russet potatoes, chicken broth, and soy sauce. Stir to combine and bring to a boil.
  4. Reduce the heat to medium-low to simmer, partially cover, and let it cook for 15-20 minutes, or until both the potatoes and zucchini are fork-tender.
Blending and Finishing
  1. Remove the pot from heat and carefully puree the soup using an immersion blender until smooth.
  2. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and everything is evenly combined.
Serving
  1. Ladle the soup into bowls, serve warm, and enjoy the comforting flavors.

Notes

For added depth of flavor, roast your zucchini in the oven before adding it to the pot. Use fresh herbs instead of dried for a vibrant flavor boost. For a lighter version, substitute half of the heavy cream with unsweetened almond milk. Adding a squeeze of fresh lemon juice right before serving can brighten the flavors.