Zucchini Soup Recipe: Creamy, Easy and Delicious
This creamy Zucchini Soup combines fresh zucchini, potatoes, garlic, herbs, and savory broth in a smooth, comforting soup. Add cream and cheddar when you want an extra-rich finish.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- 5 cups zucchini cut into chunks
- 2 russet potatoes about 1 pound total, peeled and chopped
- 3 cups chicken broth
- 1 teaspoon soy sauce or Worcestershire sauce
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt
- Salt and black pepper to taste
- 1 pinch cayenne pepper optional
- 1/2 cup half-and-half or heavy cream optional
- 1 cup shredded cheddar cheese optional
Instructions
- Melt the butter in a large soup pot over medium heat. Add the diced onion and cook until softened. Stir in the garlic and cook briefly until fragrant.
- Add the zucchini, rosemary, thyme, celery salt, black pepper, salt, and optional cayenne. Cook for about 5 minutes, stirring occasionally.
- Pour in the chicken broth and soy sauce or Worcestershire sauce. Add the chopped potatoes and stir everything together.
- Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for about 20 minutes, or until the potatoes and zucchini are very tender.
- Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth and creamy.
- For a richer Creamy Zucchini Soup, reduce the heat to low and stir in the half-and-half or heavy cream.
- Add the shredded cheddar gradually and stir until completely melted. Avoid boiling the soup after adding the dairy.
- Taste and adjust the salt, pepper, or other seasonings as needed. Serve warm with croutons, crusty bread, fresh herbs, or a sprinkle of cheese.
Notes
Small and medium zucchini generally don't need to be peeled. For very large garden zucchini with tougher skin, peeling it and removing large mature seeds can give the soup a smoother texture.
The potatoes naturally thicken the soup, so the cream and cheese are optional. For a lighter version, simply leave them out.
For a vegetarian Zucchini Soup, replace the chicken broth with vegetable broth and use soy sauce instead of traditional Worcestershire sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition values are estimates based on 6 servings and include the optional dairy and cheese. Actual values will vary depending on ingredients, brands, substitutions, and portion size.