Description
Creamy Zucchini Soup
Turn an abundance of summer zucchini into a delightful creamy soup that celebrates the Southern staple with every spoonful. This recipe combines fresh zucchini, tender potatoes, and a touch of creaminess, creating a hearty and cheesy bowl of comfort perfect for lunch or dinner. Whether you grow your own or enjoy the best of seasonal produce, this soup is an easy and flavorful way to make the most of zucchini.
2 tbsp butter
1 yellow onion, peeled & diced
3 garlic cloves, peeled & minced
1/4 tsp dried rosemary
1/4 tsp dried thyme
Pinch dried oregano
1/4 tsp celery salt
Salt & pepper, to taste
Dash of cayenne pepper
5 cups fresh zucchini, chopped
3-4 cups chicken broth
1 tbsp soy sauce
1 lb russet potatoes, peeled & diced
1/2 cup heavy cream, at room temperature
1 1/4 cups shredded cheddar cheese, at room temperature
Directions:
1. Sauté onion in butter over medium heat until soft. Add garlic and cook for 60 seconds.
2. Add seasonings and zucchini, cooking for 5 minutes.
3. Add potatoes, broth, and soy sauce. Bring to boil, then simmer until tender.
4. Blend soup, add cream and cheese. Stir until melted and smooth.
Prep Time: 15 mins
Kcal: 293
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, in a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft. Stir in the minced garlic and cook for exactly 60 seconds until fragrant, being careful not to burn it. Next, add all the dried herbs (rosemary, thyme, oregano), celery salt, salt, pepper, and cayenne. Stir for 30 seconds to toast the spices. Add the chopped zucchini and cook, stirring occasionally, for 5 minutes to soften slightly.
Now, add the diced potatoes and pour in the chicken broth and soy sauce. The broth should just cover the vegetables; use 3-4 cups as needed. Bring the mixture to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes and zucchini are fork-tender. Remove the pot from the heat and allow it to cool slightly before blending.
Using an immersion blender directly in the pot, blend the soup until completely smooth. For a super-silky texture, you can use a countertop blender, working in batches. Once blended, return the soup to low heat. Stir in the room-temperature heavy cream. Gradually add the shredded cheddar cheese, stirring constantly until it is fully melted and incorporated into the creamy base. Taste and adjust seasoning with salt and pepper before serving.
Serving Suggestions
This versatile soup pairs beautifully with a variety of sides. For a classic touch, serve with warm, crusty bread or garlic breadsticks for dipping. A simple side salad with a tangy vinaigrette cuts through the soup’s richness. For added texture and flavor, top each bowl with extra shredded cheddar, crispy croutons, fresh herbs like chives or parsley, a dollop of sour cream, or cooked, crumbled bacon.
How-to Summary
Sauté onion and garlic in butter. Add seasonings and zucchini to cook briefly. Combine with potatoes, broth, and soy sauce; simmer until vegetables are tender. Blend the mixture until smooth. Finish by stirring in cream and cheese until melted and creamy.
Frequently Asked Questions
Can I make this soup dairy-free? Yes. Substitute the butter with olive oil, use full-fat coconut milk instead of heavy cream, and opt for a dairy-free cheese alternative or simply omit the cheese for a still-flavorful, creamy soup from the potatoes.
How should I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as this can cause the dairy to separate.
Can I freeze this zucchini soup? It’s possible, but with caution. Soups with dairy can separate when thawed. For best results, freeze the soup before adding the cream and cheese. After thawing and reheating, stir in the fresh dairy products.
What can I use instead of russet potatoes? Yukon Gold potatoes are an excellent substitute, offering a naturally buttery flavor and creamier texture. They will blend into an equally smooth soup.
Why is my soup too thin or too thick? If too thin, simmer uncovered to reduce and thicken. If too thick, simply stir in additional chicken broth or water, a splash at a time, until your desired consistency is reached.
Common Mistakes to Avoid
Avoid adding the cheese when the soup is boiling, as high heat can cause it to become grainy and separate. Always add it off the direct heat. Do not undercook the potatoes and zucchini, as this will result in a gritty texture after blending. Ensure they are completely tender. Finally, do not use pre-shredded bagged cheese if possible, as it contains anti-caking agents that can prevent smooth melting. Freshly grated cheese from a block is superior.
Conclusion
This creamy zucchini soup is the ultimate way to transform seasonal abundance into a comforting, elegant meal. Its simple process yields a rich and velvety result that is both satisfying and versatile. By following the detailed steps and tips provided, you can avoid common pitfalls and customize the soup to your dietary needs. It’s a foolproof recipe that celebrates fresh produce and is sure to become a cherished staple in your kitchen repertoire.