Description
Indulge in the delightful flavors of creamy zucchini soup, the perfect way to utilize your garden-fresh zucchini. This comforting dish combines fresh vegetables with aromatic herbs, resulting in a velvety texture that’s both satisfying and nourishing. Quick and easy to prepare, this soup is ideal for busy weeknights or as a sophisticated starter for gatherings. With no roux required, it’s an effortless blend of seasoned zucchini, potatoes, and a splash of cream that warms the soul. Customize it with your favorite cheeses or spices to make it uniquely yours.
Ingredients
Scale
- 2 tablespoons butter
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 5 cups zucchini (cut into chunks)
- 3 cups chicken broth
- 2 russet potatoes (peeled and diced)
- ½ cup half and half (or heavy cream)
- 1 cup cheddar cheese (shredded)
Instructions
- In a large soup pot, melt butter over medium heat. Add onions and sauté until softened. Stir in garlic, zucchini, and seasonings; cook for another 5 minutes.
- Add diced potatoes and chicken broth; bring to a boil then reduce heat to simmer for about 20 minutes until veggies are fork-tender.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in half and half and shredded cheese until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 192
- Sugar: 4g
- Sodium: 685mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Use fresh zucchini for the best flavor. Experiment with different cheeses like Gouda or Gruyère for unique taste variations.