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Creamy Zucchini Soup

Zucchini are one of my favorite veggies. They are full of flavor and nutrients and aren’t very expensive. They’re even less so when you grow them yourself.

Growing up with a mom who was an avid gardener we had loads of fresh zucchini each summer and she would make so many different kinds of dishes with them. I always loved the flavor of the overgrown ones straight from the garden. If you’re like me and you really love that taste of zucchini then this creamy zucchini soup is the one for you.

Creamy Zucchini Soup

To start this soup we are cooking some onions and garlic in butter. This is the beginning to many a great soup!

Then we add in the zucchini and let that cook for a bit before adding in some vegetable broth and some potatoes. I’m not sure why potatoes and zucchini aren’t paired together more often because the combo is utterly delicious!

Creamy Zucchini Soup

To get the creamy texture add the soup to a glass blender or use a metal stuck blender. This gives the soup a lovely, smooth consistency.

To add to the creaminess and the flavor we’re also adding in some heavy cream and some cheddar cheese. This gives it a rich taste and brings out the flavor of the potatoes. The spuds also add to the creamy texture so that we don’t have to use a ton of the more expensive dairy ingredients.

Creamy Zucchini Soup

If you’re the sort of person who loves broccoli cheddar soup then you will probably enjoy this soup as well. It’s got that great veggies-and-cheese flavor that is both fresh and filling at the same time.

Creamy Zucchini Soup

Yield(s): 6 servings

15m prep time

35m cook time

330 calories

5.0
Rated 5.0 out of 5
Rated by 1 reviewers

Allergens: Milk

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Ingredients
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon celery salt
  • salt and pepper to taste
  • pinch white pepper, optional
  • 5-6 zucchini, cubed
  • 4 cups vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 2 Russet potatoes, peeled and cubed
  • 1/2 cup heavy cream
  • 1 cup cheddar cheese, plus extra for garnish
Preparation
  1. Melt butter in stockpot over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 1 minute. Add thyme, celery salt, salt, pepper cayenne, and zucchini. Cook for 5 minutes.
  2. Add broth, Worcestershire sauce, and potatoes to pot. Bring to simmer and cook until potatoes are for tender, about 20 minutes.
  3. Use a metal stick blender to puree soup until totally smooth. Or use a glass blender to puree. Return to stockpot. Mix in cream and cheese stir until uniform in color.
  4. Serve piping hot with some extra cheddar cheese on top.

Recipe adapted from The Cozy Cook.