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Creamy Zucchini Soup

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A warm and comforting creamy zucchini soup, perfect for chilly evenings and packed with fresh veggies.

Ingredients

  • 2 tbsp butter
  • 1 yellow onion (peeled & diced)
  • 3 garlic cloves (peeled & minced)
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • Pinch dried oregano
  • 1/4 tsp celery salt
  • Salt & pepper (to taste)
  • Dash 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

  1. Set a Dutch oven or a heavy-bottomed soup pot over medium heat. Add the butter and let it melt.
  2. Stir in the onion and cook until softened, about 5 minutes. Then, add the garlic and cook for another 60 seconds.
  3. Mix in all of the seasonings and the chopped zucchini. Stir and cook for 5 minutes.
  4. Add the potatoes, broth, and soy sauce to the pot. Give everything a good stir to combine and bring the soup to a boil. Once boiling, reduce the heat to medium.
  5. Simmer the soup partially covered for 15-20 minutes, until the potatoes and zucchini are fork-tender.
  6. Remove the pot from heat and use an immersion blender to puree the soup until smooth.
  7. Stir in the heavy cream and cheese, mixing until melted and evenly incorporated.
  8. Ladle the soup into bowls and serve warm. Enjoy!

Notes

Serve with crusty bread or a simple side salad. Store leftovers in the fridge for up to three days.

Find it online: https://junorecipes.com/creamy-zucchini-soup-zucchini-soup/