Description
Indulge in the delightful flavors of this creamy Zucchini Soup, a perfect dish to celebrate the bounty of summer gardens. This recipe combines tender zucchini and hearty russet potatoes to create a velvety soup that is both comforting and nutritious. With no need for a roux, you can whip it up effortlessly, making it ideal for busy weeknights or leisurely weekend lunches. The addition of spices and optional cheese elevates the flavor profile, allowing you to customize each bowl to your liking. Enjoy it as a wholesome meal on its own or pair it with crusty bread for a satisfying dining experience.
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)
- Optional: 1 cup shredded cheddar cheese
Instructions
- Melt butter in a soup pot over medium heat.
- Add diced onion; sauté until softened (about 5 minutes). Stir in minced garlic and zucchini; cook for another 5 minutes.
- Add diced potatoes, chicken broth, and soy sauce; bring to a boil, then reduce heat to simmer.
- Cook until vegetables are tender (about 20 minutes).
- Blend the soup until smooth using an immersion blender or traditional blender.
- Return to low heat; stir in half-and-half and cheese until melted.
- Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg