Creamy Zucchini Soup with Cheddar and Potatoes Recipe
A creamy and comforting zucchini soup featuring tender zucchini, potatoes, and a blend of savory seasonings. This soup is enriched with butter, half and half, and sharp cheddar cheese for a smooth, luscious texture. Perfect as a warming appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper (optional)
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 2 russet potatoes (approximately 1 pound)
- ½ cup half and half (or heavy cream)
- 1 cup cheddar cheese, shredded
Instructions
- Prepare the zucchini: There is no need to peel the zucchini unless it is jumbo-sized, which could have tougher and slightly bitter skins. Cut zucchini into chunks.
- Shred the cheese: For best results, shred the cheddar cheese from a block and set aside to come down to room temperature. This helps it melt smoothly into the soup.
- Sauté aromatics: Melt butter in a soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic, zucchini chunks, and seasonings (rosemary, thyme, celery salt, pepper, salt, and optional cayenne). Cook for 5 minutes, stirring occasionally to combine flavors.
- Prepare potatoes: Peel and rinse the russet potatoes. Cut them into small pieces of uniform size to ensure even and quick cooking.
- Add liquid and simmer: Add the prepared potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Skim any brown foam from the surface if it appears.
- Cook vegetables: Simmer the soup partially covered for about 20 minutes or until the vegetables are very fork-tender.
- Blend the soup: Remove the pot from heat. Use an immersion blender directly in the pot or transfer soup in batches to a blender. Blend until completely smooth and creamy.
- Add creaminess: Optionally return the blended soup to low heat. Stir in the half and half or heavy cream to enrich the texture.
- Incorporate cheese and serve: Stir in the shredded cheddar cheese until melted and combined. Remove from heat and serve immediately.
Notes
- Do not peel zucchini unless it is very large and tough-skinned.
- Shredding cheese from a block and allowing it to come to room temperature helps it melt better in the soup.
- Using an immersion blender reduces cleanup and allows blending directly in the pot.
- Skimming foam during simmering results in a cleaner-flavored broth.
- This soup can be made vegetarian by substituting vegetable broth and omitting the soy sauce or using a vegetarian alternative.
