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–+ servings
Creamy Zucchini Soup

Creamy Zucchini Soup to Savor Every Summer Spoonful

This Creamy Zucchini Soup delivers pure comfort in every spoonful, perfect for savoring summer flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Can substitute with olive oil for a dairy-free option.
  • 1 medium Yellow Onion Finely diced; can substitute with shallots.
  • 2 cloves Garlic Minced; fresh is best but powdered works in a pinch.
For Seasoning
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 pinch Celery Salt
  • Salt To taste.
  • Pepper To taste.
  • Cayenne Pepper Optional for a touch of heat.
For the Soup
  • 4 cups Fresh Chopped Zucchini Can substitute with yellow squash.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 2 tablespoons Soy Sauce Tamari can be used for gluten-free.
  • 2 medium Russet Potatoes Peeled and diced; Yukon Gold can be used.
For Creaminess
  • 1 cup Heavy Cream Coconut cream is a good dairy-free substitute.
  • 1 cup Shredded Cheddar Cheese Nutritional yeast can be used for a vegan option.

Equipment

  • Large Dutch Oven
  • Immersion Blender

Method
 

Step-by-Step Instructions for Creamy Zucchini Soup
  1. Heat 2 tablespoons of butter in a large Dutch oven over medium heat. Add 1 finely diced yellow onion and sauté for about 5 minutes until translucent.
  2. Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.
  3. Add 4 cups of chopped fresh zucchini, 1 teaspoon each of dried rosemary, thyme, oregano, and a pinch of celery salt. Cook for about 5 minutes.
  4. Incorporate 2 peeled and diced russet potatoes, 4 cups of chicken broth, and 2 tablespoons of soy sauce. Bring to a boil, then simmer for 15-20 minutes.
  5. Blend the soup with an immersion blender until smooth and creamy.
  6. Return to low heat and stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Taste and adjust seasoning if necessary.
  7. Ladle the soup into bowls, serve warm, and enjoy.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Choose fresh zucchini for the best flavor. Adjust creaminess and seasoning to taste before serving.

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