Description
Creamy Zucchini Soup
Turn an abundance of summer zucchini into a delightful creamy soup that celebrates the Southern staple with every spoonful. This recipe combines fresh zucchini, tender potatoes, and a touch of creaminess, creating a hearty and cheesy bowl of comfort perfect for lunch or dinner. Whether you grow your own or enjoy the best of seasonal produce, this soup is an easy and flavorful way to make the most of zucchini.
2 tbsp butter
1 yellow onion, peeled & diced
3 garlic cloves, peeled & minced
1/4 tsp dried rosemary
1/4 tsp dried thyme
Pinch dried oregano
1/4 tsp celery salt
Salt & pepper, to taste
Dash of cayenne pepper
5 cups fresh zucchini, chopped
3-4 cups chicken broth
1 tbsp soy sauce
1 lb russet potatoes, peeled & diced
1/2 cup heavy cream, at room temperature
1 1/4 cups shredded cheddar cheese, at room temperature
Directions:
1. Sauté onion in butter over medium heat until soft. Add garlic and cook for 60 seconds.
2. Add seasonings and zucchini, cooking for 5 minutes.
3. Add potatoes, broth, and soy sauce. Bring to boil, then simmer until tender.
4. Blend soup, add cream and cheese. Stir until melted and smooth.
Prep Time: 15 mins
Kcal: 293
