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A soup pot filled with Zucchini Soup with a ladle scooping it up.
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Zucchini Soup

This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese if desired for even more indulgence!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 226kcal
Author: Stephanie

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.

Optional:

  • Transfer back to the heat on low. Stir in the half and half.
  • Slowly sprinkle in the cheese and stir to combine. Remove from heat and serve!

Notes

Pro Tips:
  • The dairy is optional, this soup tastes great without it. If adding cheese, feel free to experiment with different varieties such as Sharp White Cheddar, Parmesan, Gouda, or a combination of different cheeses.
  • The addition of soy sauce adds umami and enhances the other flavors in the soup, you won't be able to taste it, but it's a great cooking tool.
  • You can get an immersion blender on Amazon, it makes it easy to blend soups and sauces right in the pot without having to transfer it elsewhere and blend in batches.
  • Need more ways to use Zucchini? Try my Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, and Minestrone Soup!
  • This recipe is in The Cozy Cookbook on page 67!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or in the freeze for up to 3 months. This soup freezes/reheats super well! 
Nutritional information:
  • Nutritional information is an estimate and is per serving. There are 6 servings in this recipe. Cheese/Dairy are included in the calculation.

Nutrition

Calories: 226kcal | Carbohydrates: 20g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 963mg | Potassium: 738mg | Fiber: 2g | Sugar: 4g | Vitamin A: 583IU | Vitamin C: 33mg | Calcium: 196mg | Iron: 2mg