Zucchini Soup: The Creamy Hug in a Bowl

Name: Zucchini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 1 yellow onion (diced); 2 cloves garlic (minced); ¼ teaspoon EACH: dried rosemary, thyme, celery salt, pepper, salt; 1 pinch cayenne (optional); 5 cups zucchini (cut into chunks); 3 cups chicken broth; 1 tablespoon soy sauce ((or Worcestershire sauce)); 2 russet potatoes (equal to 1 pound); 1/2 cup half and half (or heavy cream); 1 cup cheddar cheese (shredded)

Ever look at an overflowing zucchini stash and wonder what in the world to do with it? I mean, zucchini is great and all, but it can get outta hand real quick! Like, how many stir-fries can one person make, right? So, I whipped up this creamy zucchini soup, and honestly, it’s like a warm hug in a bowl. Trust me, you’ll wanna dive right in!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: you’re in the grocery store, and here’s what you’re grabbing. You’ll need 2 tablespoons of butter (cause everything’s better with butter, right?), 1 yellow onion (just dice it up), 2 cloves of garlic (minced, don’t be lazy!), and a whole bunch of spices. We’re talkin’ ¼ teaspoon EACH of dried rosemary, thyme, celery salt, pepper, and salt. Oh, and if you’re feelin’ spicy, throw in a pinch of cayenne.

Next up, 5 cups of zucchini (don’t peel unless they’re gnarly), 3 cups of chicken broth (homemade if you’re feeling fancy), and 1 tablespoon soy sauce (or Worcestershire sauce, whatever’s in your pantry). Also, grab 2 russet potatoes (they make it creamy) and, oh, don’t forget ½ cup of half-and-half or heavy cream (the creamy part!), plus 1 cup of shredded cheddar cheese (more cheese = more happiness, am I right?).

So Here’s Why I Make This Constantly

Okay, picture this: last summer, my garden exploded with zucchini. Like, I’m talking *everywhere*. I was pretty much swimming in the stuff. So one day, I just decided, “Enough with the salads!” and I made this soup. And OMG, it was such a hit! My kids even slurped it down without a peep about veggies. I felt like a kitchen magician or something. Seriously, it’s become our go-to whenever we need a cozy dinner or a little comfort after a long day.

Another beautiful shot because we can’t get enough!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the game-changer: don’t skip the immersion blender. Like, you could totally use a regular blender, but you risk a soup explosion and no one wants to clean that mess up. Just stick that immersion blender right in the pot and blend until it’s smooth. So easy! And it keeps all the flavors mingling together like they’re at a party.

Don’t Mess This Up (My Top Tips)

1. Don’t overcook the zucchini! They’re delicate little things and you don’t wanna turn ‘em into mush.
2. Chop your potatoes evenly. If they’re all different sizes, some will be rock hard and some will be mushy.
3. Taste as you go! Seriously, flavor that broth up! Maybe it needs a bit more salt or a dash of cayenne—go wild!

How to Keep Them From Disappearing (Or, How to Store Them)

So, let’s be real, this soup might vanish before your eyes! But if you manage to have leftovers (good luck with that), just store it in an airtight container in the fridge. It should be fine for 3-4 days. You can also freeze it, but honestly, I think the cream and cheese do better fresh. Just saying!

If You Liked This, You’ll Probably Like These Too

If you’re into this creamy goodness, you’ll probably also love my Creamy Tomato Basil Soup (like a summer day in a bowl) or my Potato Leek Soup (so cozy!). And if you’re feeling adventurous, try my Roasted Carrot Ginger Soup. It’s a game changer!

So, what’s your go-to way to use up zucchini? Can’t wait to hear your ideas! Happy cooking! 😄

Zucchini Soup

Flavor-packed Zucchini Soup with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Category: Dinner

Yield: 6 servings servings

Ingredients

2 tablespoons butter

1 yellow onion (diced)

2 cloves garlic (minced)

¼ teaspoon EACH: dried rosemary, thyme, celery salt, pepper, salt

1 pinch cayenne (optional)

5 cups zucchini (cut into chunks)

3 cups chicken broth

1 tablespoon soy sauce ((or Worcestershire sauce))

2 russet potatoes (equal to 1 pound)

1/2 cup half and half (or heavy cream)

1 cup cheddar cheese (shredded)

Instructions

Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
Melt butter in a soup pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add garlic, zucchini, and seasonings. Cook for 5 minutes, stirring occasionally.
Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
Add the potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to a simmer. Skim up any brown foam from the top if needed.
Simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
Remove from heat. Use an immersion blender or transfer to a blender in batches and blend until smooth.