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Creamy Zucchini Soup That Will Melt Your Worries Away

Creamy Zucchini Soup That Will Melt Your Worries Away

Experience the comforting and creamy goodness of this Creamy Zucchini Soup that will melt your worries away.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons butter Substitute with olive oil for a dairy-free option.
  • 1 medium yellow onion Shallots or leeks can be used as substitutes.
  • 3 cloves garlic Fresh garlic is preferred for best results.
For the Herbs
  • 1 teaspoon dried rosemary Double the amount if using fresh.
  • 1 teaspoon thyme Adjust to taste based on preference.
  • 1/2 teaspoon celery salt Regular salt can be used as a substitute.
  • 1 teaspoon oregano Mix with other herbs for a flavor boost.
For the Soup
  • 4 cups zucchini Choose small, firm zucchinis for best results.
  • 4 cups chicken broth Use vegetable broth for a vegetarian option.
  • 2 tablespoons soy sauce Substitute with coconut aminos for a gluten-free alternative.
  • 2 medium russet potatoes Wash, peel, and dice prior to cooking.
For the Creaminess
  • 1 cup heavy cream Substitute with milk for a lighter version.
  • 1 cup shredded cheddar cheese Replace with vegan cheese for a dairy-free option.

Equipment

  • Dutch oven
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, melt 2 tablespoons of butter over medium heat until it shimmers. Add 1 diced yellow onion and sauté for about 5 minutes, stirring occasionally, until the onion turns translucent and begins to golden.
  2. Stir in 3 minced garlic cloves into the pot and cook for another minute.
  3. Add 4 cups of chopped zucchini, 1 teaspoon of dried rosemary, 1 teaspoon of thyme, and ½ teaspoon of celery salt to the pot. Sauté the mixture for around 5 minutes.
  4. Pour in 4 cups of chicken broth, followed by 2 diced russet potatoes and 2 tablespoons of soy sauce. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  5. Remove the pot from heat and blend the soup until smooth.
  6. Return the blended soup to low heat and stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until fully melted.
  7. Ladle the warm soup into bowls and serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, choose small and firm zucchinis. Adjust thickness by adding broth if too thick or simmering uncovered if too thin. Prep vegetables ahead of time for a quick dinner.

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