Easy Zucchini Soup – Looking for a comforting and flavorful soup. That’s both easy to make. And packed with nutrients? This Easy Zucchini Soup Recipe is the answer! With the goodness of fresh zucchini, tender potatoes, and a creamy, cheesy finish. This soup is perfect. For any time of the year. The keyword for this recipe is “Easy Zucchini Soup Recipe”. And it’s an ideal dish. For those who want a hearty meal. Without spending hours in the kitchen.
The first time I made this zucchini soup. It was a chilly evening. And I was craving something warm. And comforting. My husband and child were both skeptical at first. As they aren’t the biggest fans of zucchini. But as soon as the rich aroma of the simmering soup filled the kitchen. Their curiosity was piqued. By the time we all sat down to dinner. One spoonful was all it took. To win them over. Now, this soup has become a family favorite. And I love how easy it is to whip up. On a busy weeknight.
What makes this Easy Zucchini Soup truly stands out?
This Easy Zucchini Soup Recipe stands out. Because of its simplicity. And versatility. The combination of zucchini, potatoes, and cheddar cheese. Creates a rich, velvety texture. That’s satisfying. And comforting. The use of soy sauce or Worcestershire sauce. Adds a depth of flavor. That elevates this dish. From a simple vegetable soup. To something truly special. Plus, it’s an excellent way. To use up any extra zucchini. You might have from your garden. Or farmer’s market haul.
What You Need To Make This Easy Zucchini Soup Recipe?
Zucchini: No need to peel. Unless you’re using large, mature zucchinis. With tougher skin.
Cheddar Cheese: Shredding from a block. Ensures it melts smoothly into the soup.
Potatoes: Russet potatoes give the soup a creamy texture. Cutting them into small, even pieces. Ensures they cook evenly.
Soy Sauce/Worcestershire Sauce: Adds a subtle umami flavor. That enhances the overall taste of the soup.
Cayenne Pepper: This is optional. But adds a nice kick. For those who like a bit of heat.
Steps To Make Easy Zucchini Soup:
Step 1: Start by melting butter in a soup pot. Over medium heat. Add in the diced onions and sauté. Until they become soft and translucent. Which takes about 5 minutes.
Step 2: Next, toss in the minced garlic, chopped zucchini, and your seasonings. Stir them around, letting everything cook together. For another 5 minutes.
Step 3: Meanwhile, peel and rinse the potatoes. Then cut them into small, equal-sized pieces. To ensure even cooking.
Step 4: Pour in the chicken broth and soy sauce. Then add the potatoes. Bring everything to a boil. Then reduce the heat. And let it simmer. Skim off any brown foam from the top if needed.
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Step 5: Simmer the soup, partially covered. For about 20 minutes. Or until all the vegetables are tender.
Step 6: Once everything is soft and cooked through. Remove the pot from the heat. Use an immersion blender. Or carefully transfer the soup to a blender in batches. Blend until smooth.
Step 7: For an extra creamy finish. Return the soup to low heat. Stir in the half and half. Gradually sprinkle in the shredded cheddar cheese, stirring until it melts. And combines smoothly into the soup.
Step 8: Serve immediately. And enjoy the comforting warmth of this easy zucchini soup!
Tip:
For the creamiest zucchini soup. Be sure to use russet potatoes. And shred the cheddar cheese from a block. Rather than using pre-shredded. This ensures the cheese melts smoothly into the soup. Without any graininess. Also, don’t skip the soy or Worcestershire sauce. It adds a subtle umami flavor. That really brings out the earthiness of the zucchini. And the richness of the cream. If you want to make the soup even heartier. Consider adding some cooked bacon. Or pancetta as a topping.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! This soup stores well in the fridge. For up to 3 days. Just reheat gently on the stove. Adding a splash of broth or water if it thickens too much.
Can I use other types of potatoes?
Yes. You can substitute russet potatoes. With Yukon Golds or even red potatoes. Just keep in mind. That different types of potatoes. Will slightly alter the texture.
Can I freeze this soup?
Yes. This soup freezes well. Just make sure to omit the cream. And cheese before freezing. You can add those in when reheating after thawing.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Zucchini Soup Recipe
Ingredients
- 2 tbsp butter
- 1 yellow onion diced
- 2 cloves garlic minced
- ¼ tsp EACH: dried rosemary thyme, celery salt, pepper, salt
- 1 pinch cayenne optional
- 5 c zucchini cut into chunks
- 3 c chicken broth
- 1 tbsp soy sauce or Worcestershire sauce
- 2 russet potatoes 1 lb, peeled and cut into chunks
- 1/2 c half and half or heavy cream
- 1 c cheddar cheese shredded
Instructions
- Melt butter in a pot over medium heat. Add diced onion. And cook until soft, about 5 minutes. Stir in garlic, zucchini, and seasonings. Cooking for another 5 minutes.
- Add peeled and chopped potatoes, chicken broth, and soy sauce. Bring to a boil. Then reduce to a simmer. And cook for about 20 minutes. Until veggies are tender.
- Blend the soup until smooth. Using an immersion blender. Return to heat. Stir in half and half. And gradually add shredded cheddar cheese until melted. Serve hot!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
