Creamy Zucchini Soup with Cheddar and Potatoes Recipe
This creamy and comforting zucchini soup combines tender zucchini, potatoes, and aromatic herbs in a silky, cheese-infused broth. It’s an easy-to-make stovetop soup that’s perfect for any season and packed with fresh flavors and hearty texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper (optional)
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 2 russet potatoes (about 1 pound), peeled and cut into small pieces
- ½ cup half and half (or heavy cream)
- 1 cup cheddar cheese, shredded
Instructions
- Prepare Zucchini and Cheese: There is no need to peel the zucchini unless they are jumbo sized with tough skins. Shred the cheddar cheese from a block and set it aside at room temperature to allow it to melt smoothly in the soup.
- Sauté Onions and Garlic: Melt butter in a soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic, zucchini chunks, and seasonings (rosemary, thyme, celery salt, pepper, salt, and optional cayenne). Cook for 5 minutes, stirring occasionally.
- Prepare Potatoes: Peel and rinse the russet potatoes, then cut them into small, evenly sized pieces for quick and uniform cooking.
- Add Potatoes and Broth: Add the potato pieces, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any brown foam from the surface if it appears.
- Simmer Vegetables: Simmer the soup partially covered until all the vegetables are very fork tender, about 20 minutes.
- Blend Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender and blend thoroughly.
- Finish Soup: Return the blended soup to low heat. Stir in the half and half slowly, then gradually sprinkle in the shredded cheddar cheese, stirring constantly until melted and combined. Remove from heat and serve immediately.
Notes
- Do not peel zucchini unless they are jumbo-sized to avoid bitterness and tough texture.
- Shredding cheese from a block and letting it come to room temperature ensures smooth melting.
- If you prefer a spicier soup, add the optional cayenne pepper.
- Use an immersion blender for easy blending directly in the pot, or use a countertop blender in batches to avoid spills.
- Half and half can be substituted with heavy cream for a richer soup or skipped to reduce calories.
Keywords: Zucchini soup, creamy zucchini soup, vegetable soup, cheesy soup, stovetop soup, comfort food
