Description
Creamy Zucchini Soup is a deliciously rich and comforting dish that perfectly showcases the abundance of summer squash. This easy recipe combines fresh zucchini, russet potatoes, and a blend of savory herbs to create a thick, cheesy soup that’s perfect for lunch or dinner.
Ingredients
Scale
- 2 tbsp butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 5 cups fresh chopped zucchini
- 1 lb russet potatoes, diced
- 3–4 cups chicken broth
- 1/2 cup heavy cream
- 1 1/4 cup shredded cheddar cheese
Instructions
- In a Dutch oven over medium heat, melt butter and sauté diced onion until softened (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in chopped zucchini and seasonings; cook for about 5 minutes until they soften.
- Add diced potatoes, chicken broth, and soy sauce; bring to a boil then reduce heat to medium.
- Simmer for 15-20 minutes until both potatoes and zucchini are fork-tender.
- Remove from heat and blend with an immersion blender until smooth. Stir in heavy cream and cheddar cheese until melted.
- Serve warm in bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg