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–+ servings
Zucchini Soup

Creamy Zucchini Soup That Will Transform Your Dinner Game

This creamy zucchini soup is a comforting and versatile dish perfect for summer dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter Substitution: Olive oil for a dairy-free version.
  • 1 medium Yellow Onion Can use leeks for a different taste.
  • 2 cloves Garlic Fresh garlic is recommended for the best flavor.
  • 1 teaspoon Dried Rosemary Substitution: Dried thyme for a different herbal note.
  • 1 teaspoon Dried Thyme Use three times the amount if using fresh thyme.
  • 1 teaspoon Dried Oregano No specific substitutions.
  • 1 teaspoon Celery Salt Regular salt can be used.
  • to taste Salt & Pepper Adjust to taste; freshly cracked pepper preferred.
  • 1/4 teaspoon Cayenne Pepper Omit if not desired.
  • 4 cups Fresh Chopped Zucchini Choose firm zucchinis without soft spots.
  • 4 cups Chicken Broth Substitution: Vegetable broth for a vegetarian version.
  • 2 tablespoons Soy Sauce Omit for gluten-free; coconut aminos as alternative.
  • 2 medium Russet Potatoes Can substitute with Yukon Gold for a sweeter flavor.
  • 1 cup Heavy Cream Substitution: Coconut milk for a dairy-free version.
  • 1 cup Shredded Cheddar Cheese Use dairy-free cheese or nutritional yeast for vegan options.

Equipment

  • Dutch oven
  • immersion blender

Method
 

Step-by-Step Instructions for Creamy Zucchini Soup
  1. In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 diced yellow onion and sauté for about 5 minutes until translucent.
  2. Add 2 minced garlic cloves and cook for another minute. Mix in 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano.
  3. Stir in 4 cups of freshly chopped zucchini and sauté for about 5 minutes until slightly tender.
  4. Introduce 2 diced russet potatoes, 4 cups of chicken broth, and 2 tablespoons of soy sauce. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
  5. Remove from heat and use an immersion blender to puree the soup until smooth.
  6. Return to low heat and stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until melted.
  7. Ladle the soup into bowls and optionally garnish with herbs or extra cheese.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Choose smaller, firm zucchinis for optimal texture. If you prefer a thinner soup, add more broth as needed. Leftover soup lasts up to 3 days in the fridge.

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