Description
This creamy zucchini soup is a delightful blend of fresh zucchini, hearty potatoes, and rich spices, making it perfect for any occasion. Whether you’re gathering with friends or enjoying a quiet night in, this easy-to-make soup is both comforting and impressive. Its smooth texture and robust flavors are sure to satisfy your taste buds while providing a healthy dose of vegetables. Plus, it’s a fantastic way to utilize surplus garden zucchini! Enjoy it as a stand-alone dish or pair it with crusty bread for dipping.
Ingredients
Scale
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 5 cups zucchini, cut into chunks
- 2 russet potatoes
- 3 cups chicken broth
- ½ cup half-and-half (or heavy cream)
- 1 cup cheddar cheese, shredded
Instructions
- In a large soup pot, melt the butter over medium heat. Sauté the diced onion until softened, about 5 minutes. Add garlic and zucchini; cook for another 5 minutes.
- Peel and dice the russet potatoes; add to the pot along with chicken broth and soy sauce. Bring to a boil.
- Reduce heat and simmer uncovered for about 20 minutes until all vegetables are fork-tender.
- Use an immersion blender to puree the mixture until smooth. Return to low heat and stir in half-and-half and cheese until melted.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg