Creamy Zucchini and Potato Soup with Cheddar Recipe

Introduction

This creamy zucchini soup is a comforting and flavorful way to enjoy fresh summer produce. With tender zucchini, potatoes, and a touch of cheddar, it’s both nourishing and easy to prepare. Perfect for a light lunch or starter on cooler days.

Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• ¼ teaspoon each: dried rosemary, thyme, celery salt, pepper, salt
• 1 pinch cayenne, optional
• 5 cups zucchini, cut into chunks
• 3 cups chicken broth
• 1 tablespoon soy sauce (or Worcestershire sauce)
• 2 russet potatoes (about 1 pound)
• ½ cup half and half or heavy cream
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: Melt the butter in a soup pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, zucchini chunks, and all seasonings. Cook for another 5 minutes, stirring occasionally.
2. Step 2: Peel and rinse the potatoes, then cut them into small, evenly sized pieces for quick and even cooking.
3. Step 3: Add the potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any foam from the surface if needed.
4. Step 4: Simmer the soup partially covered until the vegetables are very tender, about 20 minutes.
5. Step 5: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a regular blender.
6. Step 6: Return the soup to low heat. Stir in the half and half or cream. Slowly add the shredded cheddar cheese, stirring until melted and fully combined. Remove from heat and serve warm.

Tips & Variations

• If your zucchini is large and the skin is tough, peel them before cooking to avoid bitterness.
• For a vegetarian version, substitute vegetable broth for chicken broth and use soy sauce instead of Worcestershire.
• Grate cheese from a block and allow it to come to room temperature for a smoother melt into the soup.
• Add a pinch of nutmeg or smoked paprika for a subtle twist in flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. For longer storage, freeze the soup without cream or cheese, adding them fresh when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to peel the zucchini for this soup?

Peeling is not necessary unless your zucchini is very large or the skin feels tough. In those cases, peeling helps avoid a slightly bitter taste and improves the soup’s texture.

Can I make this soup vegan?

Yes, use vegetable broth instead of chicken broth and substitute the butter with olive oil or vegan margarine. Replace the cream with a plant-based alternative and omit the cheese or use a vegan cheese option.

Creamy Zucchini and Potato Soup with Cheddar Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

A creamy and comforting Zucchini Soup featuring tender zucchini, potatoes, and aromatic herbs blended into a smooth, cheesy delight perfect for a light lunch or cozy dinner.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon celery salt
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 1 pinch cayenne pepper (optional)
• 5 cups zucchini, cut into chunks
• 2 russet potatoes, peeled and cut into small pieces (about 1 pound)
• 3 cups chicken broth
• 1 tablespoon soy sauce (or Worcestershire sauce)

Finishing

• ½ cup half and half or heavy cream
• 1 cup cheddar cheese, shredded

Instructions

1. Prepare Cheese: Shred the cheddar cheese from a block and set it aside to reach room temperature. This helps the cheese melt smoothly into the soup later.
2. Sauté Aromatics: In a soup pot over medium heat, melt the butter. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic, zucchini chunks, dried rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for another 5 minutes, stirring occasionally to combine flavors.
3. Add Potatoes and Broth: Peel and rinse the russet potatoes. Cut them into small, evenly sized pieces for even cooking. Add these potatoes to the pot along with the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any brown foam that rises to the top if necessary.
4. Simmer Vegetables: Allow the soup to simmer partially covered until the vegetables are very tender and easily pierced with a fork, about 20 minutes.
5. Blend Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
6. Add Cream and Cheese: Return the blended soup to low heat. Stir in the half and half or heavy cream. Gradually sprinkle in the shredded cheddar cheese while stirring continuously until fully melted and incorporated. Remove from heat and serve hot.

Notes

• There is no need to peel zucchini unless it is jumbo-sized with tough skins.
• Shredding cheese fresh from a block yields smoother melting results.
• Use an immersion blender for convenience or a standard blender if unavailable.
• The soy sauce adds a depth of umami flavor but can be substituted with Worcestershire sauce.
• Adjust cayenne pepper for desired heat level or omit for a milder soup.

Keywords: zucchini soup, creamy zucchini soup, cheesy soup, vegetable soup, easy soup recipe, comfort food, healthy soup