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–+ servings
Creamy Zucchini Soup

Creamy Zucchini Soup that Warms the Soul and Tantalizes Tastebuds

This creamy zucchini soup is a delightful, vegetarian-friendly dish that transforms simple ingredients into a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Can use olive oil for a dairy-free option.
  • 1 medium Yellow Onion Provides sweetness and depth of flavor.
  • 3 cloves Garlic Fresh garlic is preferable for better taste.
  • 4 cups Fresh Chopped Zucchini Use firm zucchini without soft spots.
  • 2 medium Russet Potatoes Adds creaminess and thickness to the soup.
  • 4 cups Chicken Broth Vegetable broth works for a vegetarian version.
For the Flavor
  • 1 teaspoon Dried Rosemary Thyme or sage can be good alternatives.
  • 1 teaspoon Dried Thyme Italian seasoning works for a different profile.
  • 1 teaspoon Dried Oregano Fresh oregano can be used but in smaller amounts.
  • 1 teaspoon Celery Salt Regular salt is a suitable replacement.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
For the Creamy Finish
  • 1 cup Heavy Cream Can be omitted for a lighter version.
  • 1 cup Shredded Cheddar Cheese Any melty cheese like Gruyère can be substituted.

Equipment

  • Dutch oven
  • Immersion blender

Method
 

Step‑by‑Step Instructions
  1. Begin by heating a Dutch oven over medium heat. Add butter and allow it to melt until it sizzles.
  2. Stir in the chopped yellow onion, cooking for about 5 minutes, or until it becomes soft and translucent.
  3. Once the onions are ready, toss in the minced garlic and cook for an additional minute, stirring frequently.
  4. Next, stir in the fresh chopped zucchini along with the dried rosemary, thyme, and oregano. Cook this mixture for about 5 minutes.
  5. Now, add diced russet potatoes, chicken broth, and soy sauce to the pot. Bring to a gentle boil, then reduce heat to low and let simmer for 15-20 minutes.
  6. After simmering, remove the pot from heat. Use an immersion blender to purée the soup until it reaches a smooth consistency.
  7. Stir in the heavy cream and shredded cheddar cheese. Return the pot to low heat, stirring until the cheese is melted.
  8. Serve your creamy zucchini soup warm in bowls, garnished with extra cheese or herbs if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Use fresh zucchini and sauté the aromatics properly for the best flavor. Adjust creaminess to your preference.

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