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–+ servings
Creamy Zucchini Soup

Creamy Zucchini Soup – Your Ultimate Comfort in a Bowl

This Creamy Zucchini Soup is the perfect combination of comforting and hearty, showcasing fresh seasonal ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Substitution: Use olive oil or margarine for a dairy-free option.
  • 1 medium Yellow Onion Can use white or sweet onion.
  • 2 cloves Garlic Cloves Substitution: Garlic powder (1/4 tsp) in a pinch.
  • 1 teaspoon Dried Rosemary Substitution: Thyme or basil can be used for a different flavor.
  • 1 teaspoon Dried Thyme Fresh thyme may be used (3x the amount).
  • 1 teaspoon Dried Oregano Substitution: Italian seasoning can replace oregano.
  • 1 teaspoon Celery Salt Substitution: Use regular salt and add a little chopped celery.
  • to taste Salt & Pepper Adjust based on personal preference.
  • 1/4 teaspoon Cayenne Pepper Leave out for milder flavor.
For the Main Ingredients
  • 4 cups Fresh Chopped Zucchini Use firm zucchinis, avoid large ones for better taste.
  • 4 cups Chicken Broth Substitution: Vegetable broth for a vegetarian version.
  • 2 tablespoons Soy Sauce Can omit for lower sodium content.
  • 2 medium Russet Potatoes Substitution: Other potatoes can work, but waxy varieties may yield less creamy texture.
For Creaminess
  • 1 cup Heavy Cream Substitution: Coconut milk for a dairy-free alternative or omit for a lighter version.
  • 1 cup Shredded Cheddar Cheese Can replace with parmesan or a dairy-free cheese.

Equipment

  • Dutch oven
  • Immersion blender

Method
 

Step‑by‑Step Instructions for Creamy Zucchini Soup
  1. In a large Dutch oven, melt butter over medium heat. Add chopped yellow onion and sauté for about 5 minutes until softened and translucent.
  2. Stir in minced garlic and cook for an additional 60 seconds. Add fresh chopped zucchini, dried rosemary, thyme, oregano, and celery salt, cooking for about 5 minutes.
  3. Add diced russet potatoes, chicken broth, and soy sauce. Stir well and bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
  4. Remove from heat and puree the soup until smooth and creamy using an immersion blender.
  5. Return the blended soup to low heat, stir in heavy cream and shredded cheddar cheese, stirring until melted and well incorporated.
  6. Ladle into bowls and garnish as desired. Serve with crusty bread or side salad.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 6gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Choose fresh zucchini and adjust creaminess as desired. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months without cream.

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