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Creamy Zucchini Soup Recipe

Creamy Zucchini Soup Recipe
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5.3 from 4 reviews

Turn plentiful Summer squash into a delicious lunch or dinner with this creamy zucchini soup recipe. Thick, cheesy, and with a hint of cream, it’s an easy meal that celebrates a seasonal staple Southern ingredient in every bowl full.

Ingredients

For the Soup:

  • 2 tbsp butter
  • 1 yellow onion, peeled & diced
  • 3 garlic cloves, peeled & minced
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • pinch of dried oregano
  • 1/4 tsp celery salt
  • salt & pepper, to taste
  • dash of cayenne pepper (optional)
  • 5 cups fresh chopped zucchini
  • 3–4 cups chicken broth
  • 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

  1. Saute Aromatics: Set a Dutch oven over medium heat, add butter, onion, and cook until softened. Add garlic and cook for 60 seconds.
  2. Add Ingredients: Stir in seasonings, zucchini, potatoes, broth, and soy sauce. Bring to a boil, then simmer for 15-20 minutes.
  3. Puree Soup: Remove from heat, blend until smooth. Add cream and cheese, stir until melted and combined.
  4. Serve: Ladle into bowls and enjoy!

Notes

  • There’s no need to peel the zucchini before chopping it; the skin has nutrients.
  • You can use yellow squash as well.
  • If you prefer a chunkier soup, mash the zucchini and potatoes instead of blending.
  • Omit heavy cream for a lighter version.

Nutrition

Find it online: https://bitezly.com/creamy-zucchini-soup-recipe/