What is zucchini soup?

Zucchini soup is a smooth, creamy blend of fresh zucchini, potatoes, broth, and simple seasonings. It’s light, flavorful, and full of nutrients.

What was Julia Child's favorite soup?

Julia Child loved leek and potato soup, which shares the same creamy base and comforting texture as this zucchini version.

What is the healthiest soup in the world?

Vegetable-based soups like zucchini, lentil, or miso soup are among the healthiest. They’re low in calories, high in vitamins, and easy to digest.

What are some common zucchini soup mistakes?

Avoid overcooking the vegetables or under-seasoning. Skipping the blending step can also make the texture grainy. Always taste as you go for the best results.

Zucchini Soup Recipe | Creamy & Comforting Delight

Description

This creamy zucchini soup is silky, cheesy, and full of fresh garden flavor. It’s light yet filling, made with simple ingredients like zucchini, potatoes, and cheddar cheese. Perfect for weeknight dinners or cozy weekends.

Ingredients

Scale

2 tbsp butter

1 yellow onion, peeled and diced

3 garlic cloves, peeled and minced

1/4 tsp dried rosemary

1/4 tsp dried thyme

Pinch dried oregano

1/4 tsp celery salt

Salt and pepper to taste

Dash cayenne pepper (optional)

5 cups fresh chopped zucchini

3–4 cups chicken broth (or vegetable broth)

1 tbsp soy sauce

1 lb russet potatoes, peeled and diced

1/2 cup heavy cream (room temperature)

1 1/4 cups shredded cheddar cheese (room temperature)

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Instructions

1. Melt butter in a large soup pot over medium heat. Add diced onion and sauté for about 5 minutes until softened.

2. Stir in minced garlic, rosemary, thyme, oregano, and celery salt. Cook for 1 minute until fragrant.

3. Add chopped zucchini and potatoes, stir to coat, and cook for 5 minutes.

4. Pour in chicken broth and soy sauce. Bring to a boil, then reduce heat and simmer partially covered for 15–20 minutes until vegetables are tender.

5. Remove from heat and blend until smooth using an immersion blender or standard blender.

6. Return to low heat, stir in heavy cream and cheddar cheese until melted and creamy.

7. Taste and adjust salt or pepper. Serve warm with bread, salad, or grilled cheese.

Notes

Zucchini does not need to be peeled; the skin blends well and adds color and nutrients.

For a chunkier soup, mash instead of blending.

Yellow squash can be substituted or mixed in for variety.

Omit cream or use half-and-half for a lighter version.

Store leftovers in an airtight container for up to 3 days or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 293
Sugar: 5g
Sodium: 903mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0.2g
Carbohydrates: 21g
Fiber: 2g
Protein: 10g
Cholesterol: 58mg