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Creamy Zucchini Soup with Potatoes and Cheddar Recipe

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4.2 from 45 reviews

A creamy and comforting zucchini soup made with fresh zucchini, potatoes, aromatic herbs, and finished with cheddar cheese and cream for a rich, velvety texture. Perfect as a warming starter or light main dish, this easy stovetop soup is flavorful and nourishing.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 2 tbsp butter
  • 1 yellow onion, peeled and diced
  • 3 garlic cloves, peeled and minced

Seasonings

  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • Pinch of dried oregano
  • 1/4 tsp celery salt
  • Salt and pepper, to taste
  • Dash of cayenne pepper (optional)

Vegetables & Broth

  • 5 cups fresh chopped zucchini
  • 1 lb russet potatoes, washed, peeled, and diced
  • 3 to 4 cups chicken broth
  • 1 tbsp soy sauce

Finishing Ingredients

  • 1/2 cup heavy cream, at room temperature
  • 1 1/4 cups shredded cheddar cheese, at room temperature

Instructions

  1. Prepare the aromatics: Set a Dutch oven or heavy-bottomed soup pot over medium heat. Add the butter and let it melt completely. Stir in the diced yellow onion and cook for about 5 minutes until it softens and becomes translucent. Add the minced garlic and cook for an additional 60 seconds until fragrant.
  2. Add seasonings and zucchini: Sprinkle in the dried rosemary, thyme, oregano, celery salt, salt, pepper, and optional cayenne pepper. Stir well to combine all spices evenly with the onion and garlic. Add the chopped fresh zucchini and cook for about 5 minutes, stirring occasionally to let the zucchini soften slightly.
  3. Add potatoes, broth, and soy sauce: Pour in the diced potatoes, chicken broth, and soy sauce. Stir everything thoroughly to combine. Increase the heat and bring the mixture to a boil.
  4. Simmer the soup: Immediately reduce the heat to medium and cover the pot partially. Let the soup simmer for 15 to 20 minutes or until both the potatoes and zucchini are fork tender. Stir occasionally to prevent sticking.
  5. Puree the soup: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy in texture.
  6. Add cream and cheese: Stir in the room temperature heavy cream and shredded cheddar cheese until fully melted and the soup is evenly combined. Adjust seasoning to taste if necessary.
  7. Serve: Ladle the warm soup into bowls and serve immediately as a comforting starter or light meal.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth and omit the soy sauce or ensure it is vegetarian-friendly.
  • The cayenne pepper is optional but adds a nice subtle heat to balance the creaminess.
  • Use an immersion blender for easy pureeing. Alternatively, carefully transfer soup in batches to a blender.
  • Warm cream and cheese before adding to prevent curdling and ensure smooth melting.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-zucchini-soup-with-potatoes-and-cheddar-recipe/