Description
This Creamy Zucchini Soup is a comforting and flavorful dish that’s perfect for a light lunch or a satisfying dinner. It’s made with fresh zucchini, potatoes, and a touch of cream and cheese for a rich and creamy texture.
Ingredients
Units
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- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt
- Salt and pepper to taste
- Pinch of white pepper (optional)
- 5–6 zucchini, cubed
- 4 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 Russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1 cup cheddar cheese, plus extra for garnish
Instructions
- Sauté Vegetables: Melt butter in a stockpot over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 1 minute. Add thyme, celery salt, salt, pepper, white pepper (if using), and zucchini. Cook for 5 minutes.
- Simmer: Add broth, Worcestershire sauce, and potatoes to the pot. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
- Blend: Use a metal stick blender to puree soup until totally smooth. Or use a glass blender to puree. Return to stockpot.
- Add Cream and Cheese: Mix in cream and cheese. Stir until uniform in color.
- Serve: Serve piping hot with some extra cheddar cheese on top.
Notes
- Zucchini: You can use any type of zucchini for this recipe, such as green or yellow zucchini.
- Potatoes: Russet potatoes are recommended for their creamy texture, but you can use other types of potatoes if you like.
- Broth: You can use chicken broth instead of vegetable broth if you prefer.
- Cheese: You can use your favorite type of cheese for this recipe.
- Garnish: Garnish with croutons, fresh herbs, or a dollop of sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 300kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
