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Ingredients
Scale
- 2 tbsp butter
- 1 yellow onion, peeled & diced
- 3 garlic cloves, peeled & minced
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- Pinch of dried oregano
- 1/4 tsp celery salt
- Salt & pepper to taste
- Dash of cayenne pepper (optional)
- 5 cups fresh chopped zucchini
- 3–4 cups chicken broth
- 1 tbsp soy sauce
- 1 lb russet potatoes, washed, peeled, and diced
- 1/2 cup heavy cream, at room temperature
- 1 1/4 cup shredded cheddar cheese, at room temperature
Instructions
- Melt butter in a pot over medium heat, then sauté diced onion until soft.
- Add minced garlic and cook for 60 seconds.
- Stir in chopped zucchini, rosemary, thyme, oregano, celery salt, salt, pepper, and cayenne. Cook for 5 minutes.
- Add diced potatoes and chicken broth; stir and bring to a boil before reducing heat.
- Simmer covered for 15-20 minutes until zucchini and potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and cheddar cheese, mixing until melted.
- Ladle into bowls and serve warm.
Notes
Use fresh, in-season zucchini for the best flavor.
Adjust soup thickness by varying broth amount.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending and simmering
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 50