The Best Creamy Zucchini Soup: A Cheesy, Comforting Delight
This Creamy Zucchini Soup is thick, cheesy, and velvety smooth. Made with fresh zucchini, hearty potatoes, and sharp cheddar cheese, it’s a one-pot comfort food dinner that makes the most of summer’s harvest.
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.
Notes
For the smoothest texture, let the cream and shredded cheese come to room temperature before stirring them into the hot soup.