Description
A comforting and creamy zucchini soup made with fresh vegetables, herbs, and cheese, perfect for chilly evenings.
Ingredients
- 2 tbsp butter
- 1 yellow onion, peeled and diced
- 3 garlic cloves, peeled and 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 cup shredded cheddar cheese, at room temperature
Instructions
- In a Dutch oven over medium heat, melt the butter. Add the diced onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for an additional 60 seconds.
- Add the seasonings and chopped zucchini, cooking for about 5 minutes until zucchini is slightly softened.
- Stir in the diced russet potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium and simmer partially covered for 15-20 minutes until vegetables are fork-tender.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and shredded cheddar cheese until melted and combined. Serve warm.
Notes
For extra flavor, consider roasting the zucchini before adding it to the pot. Adjust broth to achieve desired soup consistency.
