Get ready to transform your summer squash harvest into the most delicious and satisfying soup you’ll have all season. This Creamy Zucchini Soup is a simple yet elegant recipe that creates a thick, velvety, and wonderfully cheesy meal. By combining fresh zucchini with hearty potatoes and a savory blend of herbs, then finishing it with cream and sharp cheddar cheese, you get a soup that is pure comfort in a bowl. It’s the perfect way to enjoy a seasonal Southern staple and a guaranteed hit with the whole family.
Why This is the Ultimate Zucchini Soup Recipe
This recipe is a game-changer for anyone with an abundance of summer zucchini.
- Incredibly Creamy & Cheesy: The combination of puréed potatoes, heavy cream, and a generous amount of sharp cheddar cheese creates a luxuriously smooth and rich texture.
- Packed with Flavor: A savory blend of onion, garlic, and dried herbs like rosemary and thyme builds a deep, comforting flavor base.
- The Perfect Way to Use Zucchini: This soup is a fantastic and delicious way to use up a large amount of fresh zucchini from your garden or the farmer’s market.
- A Simple One-Pot Meal: Everything comes together in one pot, making for an easy cooking process and even easier cleanup.
Your Simple Ingredient Checklist
This recipe uses a handful of fresh ingredients and pantry staples to create its signature flavor.
The Ingredient Lineup:
- 2 tbsp butter
- 1 yellow onion, peeled & diced
- 3 garlic cloves, peeled & minced
- 5 cups fresh chopped zucchini (from about 4-5 medium zucchini)
- 1 lb Russet potatoes, washed, peeled, and diced
- 3-4 cups chicken broth
- 1 tbsp soy sauce
- ½ cup heavy cream, at room temperature
- 1 ¼ cup shredded sharp cheddar cheese, at room temperature
- Seasonings: ¼ tsp dried rosemary, ¼ tsp dried thyme, a pinch of dried oregano, ¼ tsp celery salt, a dash of cayenne pepper (optional), and salt & pepper to taste.
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Build the Flavor Base
- Sauté the Aromatics: In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
- Add Zucchini and Spices: Add all the seasonings (rosemary, thyme, oregano, celery salt, salt, pepper, and optional cayenne) and the chopped zucchini to the pot. Stir and cook for about 5 minutes to let the zucchini start to soften and absorb the flavors.
Part 2: Simmer and Blend
- Add Potatoes and Broth: Add the diced potatoes, chicken broth, and soy sauce to the pot. Stir to combine, bring the mixture to a boil, and then immediately reduce the heat to a medium-low simmer.
- Simmer Until Tender: Cover the pot partially and let the soup simmer for 15-20 minutes, or until both the potatoes and the zucchini are very tender and can be easily pierced with a fork.
- Blend Until Smooth: Remove the pot from the heat. Use an immersion blender to carefully purée the soup directly in the pot until it is completely smooth and velvety.
Part 3: Make it Creamy and Serve
- Stir in Cream and Cheese: With the pot off the heat, stir in the room temperature heavy cream and the shredded cheddar cheese. Continue to stir until the cheese is completely melted and everything is well combined.
- Serve: Ladle the hot, creamy soup into bowls and serve immediately.
Frequently Asked Questions (FAQ)
1. Can I make this soup without an immersion blender? Yes, absolutely. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular heat-safe blender. Be sure not to overfill the blender, and it’s a good idea to remove the small cap in the blender lid and cover it with a folded kitchen towel to allow steam to escape safely. Blend each batch until smooth and then return the puréed soup to the pot.
2. Can I make this soup vegan or dairy-free? Yes, this recipe can be easily adapted. To make it vegan, use a plant-based butter, full-fat canned coconut milk instead of heavy cream, your favorite brand of dairy-free shredded cheddar cheese, and be sure to use vegetable broth.
3. Why is it important to use room temperature cream and cheese? Adding cold dairy products to a very hot soup can sometimes cause them to curdle or separate. Bringing your heavy cream and shredded cheese to room temperature for about 30 minutes before you stir them in at the end helps them melt and incorporate smoothly into the soup, ensuring a perfect, velvety texture.
4. How do I store and reheat leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days. The soup will thicken as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring occasionally, until it’s warmed through. You may need to add a splash of milk or broth to thin it back down to your desired consistency.
The Best Creamy Zucchini Soup: A Cheesy, Comforting Delight
Equipment
- Dutch oven or large soup pot For cooking the soup base
- Immersion blender To puree soup directly in pot
- Wooden spoon For stirring aromatics and soup
- Ladle For serving soup into bowls
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 5 cups zucchini, chopped (about 4–5 medium)
- 1 lb Russet potatoes, peeled and diced
- 3-4 cups chicken broth
- 1 tbsp soy sauce
- ½ cup heavy cream, room temperature
- 1 ¼ cups sharp cheddar cheese, shredded, room temperature
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- pinch dried oregano
- ¼ tsp celery salt
- dash cayenne pepper (optional)
- Salt and black pepper, to taste
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion and sauté 5 minutes until softened. Stir in garlic and cook 1 minute more.
- Add zucchini and seasonings (rosemary, thyme, oregano, celery salt, cayenne, salt, pepper). Cook 5 minutes to soften zucchini and infuse flavor.
- Add potatoes, broth, and soy sauce. Bring to a boil, then reduce to a simmer. Cover partially and cook 15–20 minutes, until potatoes and zucchini are fork-tender.
- Remove pot from heat. Use immersion blender to puree until completely smooth (or transfer in batches to a blender).
- Off the heat, stir in heavy cream and shredded cheddar until fully melted and velvety. Taste and adjust seasoning as needed.
- Ladle hot soup into bowls and serve immediately.