Creamy Zucchini and Potato Soup with Cheddar Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Simmer Vegetables: Allow the soup to simmer partially covered until the vegetables are very tender and easily pierced with a fork, about 20 minutes.
- 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.
- 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
