This Creamy Zucchini Soup is my go-to recipe when I’m craving a comforting and flavorful soup that’s also healthy and easy to make. It’s packed with fresh zucchini, potatoes, and a touch of spice, all blended into a creamy and dreamy texture. I love how the subtle sweetness of the zucchini pairs with the richness of the cream and cheese, creating a truly satisfying soup that’s perfect for any occasion.

Why You’ll Love This Creamy Zucchini Soup

Creamy and Flavorful: This soup has a wonderfully creamy texture and a delicious flavor that’s both comforting and satisfying.
Easy to Make: This recipe is incredibly simple to follow, with just a few basic ingredients and minimal prep time.
Healthy and Delicious: This soup is packed with nutritious vegetables and protein, making it a healthy and satisfying meal.
Versatile: You can easily customize this soup with different vegetables, herbs, or spices to create your own unique flavor combinations.

Ingredients for Creamy Zucchini Soup

Here’s what I use to make this delicious soup:

Unsalted Butter: I use unsalted butter to sauté the vegetables and add richness to the soup.
Yellow Onion: A diced onion adds a touch of sweetness and depth of flavor.
Garlic: Minced garlic adds a punch of flavor.
Dried Thyme: Adds a subtle earthy flavor to the soup.
Celery Salt: Adds a savory depth and a hint of celery flavor.
Salt and Pepper: To season the soup to taste.
White Pepper: Optional, but I like to add a pinch for a bit of extra spice.
Zucchini: I use fresh zucchini for this recipe, but you can also use frozen zucchini if you prefer.
Vegetable Broth: I use vegetable broth as the base of the soup, but you can also use chicken broth if you prefer.
Worcestershire Sauce: Adds a savory depth of flavor.
Russet Potatoes: These potatoes add creaminess and thickness to the soup.
Heavy Cream: Creates a rich and creamy texture.
Cheddar Cheese: Shredded cheddar cheese adds a sharp, cheesy flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Herby Twist: Add some chopped fresh herbs, like parsley, chives, or basil.
Veggie Variety: Toss in some other vegetables like cauliflower, carrots, or corn.
Creamy Swirl: Add a dollop of sour cream or crème fraîche to each bowl before serving.

How to Make Creamy Zucchini Soup

Step 1: Sauté the Vegetables

I start by melting the butter in a large stockpot or Dutch oven over medium heat. Then, I add the diced onion and cook until softened. I add the garlic and cook for another minute. Then, I add the thyme, celery salt, salt, pepper, white pepper (if using), and zucchini and cook for about 5 minutes.

Step 2: Simmer the Soup

I add the vegetable broth, Worcestershire sauce, and potatoes to the pot. I bring the mixture to a simmer and cook until the potatoes are tender, about 20 minutes.

Step 3: Blend the Soup

I use an immersion blender to puree the soup until it’s completely smooth. If you don’t have an immersion blender, you can use a regular blender. Just be careful when blending hot liquids.

Step 4: Add Cream and Cheese

I return the pureed soup to the pot and stir in the heavy cream and shredded cheddar cheese. I cook until the cheese is melted and the soup is heated through.

Step 5: Serve

I serve the soup hot, with some extra shredded cheddar cheese on top, if desired.

Tips and Tricks

Zucchini Choice: I like to use fresh zucchini for this recipe, but you can also use frozen zucchini if you prefer.
Potato Power: Russet potatoes are my favorite for this soup because they add creaminess and thickness.
Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch of garlic powder.

How to Serve

This Creamy Zucchini Soup is delicious on its own, but you can also serve it with:

Crusty Bread: A slice of crusty bread is perfect for dipping into the soup.
Grilled Cheese: A classic pairing that’s always a winner.
Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty soup.

Make Ahead and Storage

Make Ahead: You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
Reheating: Reheat the soup on the stovetop over medium heat or in the microwave.

FAQs

1. Can I use a different type of potato?
Yes, you can use any type of potato you like, but Russet potatoes are best for creating a creamy texture.

2. Can I use a different type of cheese?
Absolutely! Try using Gruyère, Monterey Jack, or even a blend of Italian cheeses.

3. Can I make this soup in a slow cooker?
Yes, you can! Just combine all of the ingredients in your slow cooker and cook on low for 6-8 hours, or until the vegetables are tender.

There you have it! A creamy, cheesy, and delicious recipe for Creamy Zucchini Soup. I hope you enjoy it!

Creamy Zucchini Soup Recipe