Description
Indulge in a bowl of creamy zucchini soup, the ultimate comfort food perfect for any season. This delightful dish combines fresh zucchini and russet potatoes into a velvety texture without the need for a roux. With its rich flavor profile enhanced by aromatic herbs and a touch of cream, this soup is not only satisfying but also a great way to use up garden produce. Ideal for cozy family dinners or meal prep, it’s a versatile recipe that can easily be customized to suit your taste. Serve it warm with crusty bread or fresh herbs for an elevated dining experience.
Ingredients
Scale
- 2 tablespoons butter
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 5 cups zucchini (cut into chunks)
- 3 cups chicken broth
- 2 russet potatoes (1 pound, peeled and diced)
- ½ cup half and half or heavy cream
- 1 cup cheddar cheese (shredded)
Instructions
- In a soup pot, melt butter over medium heat. Sauté onions for 5 minutes until softened.
- Stir in garlic, zucchini, and seasonings; cook for another 5 minutes.
- Add diced potatoes and chicken broth; bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Blend the mixture until smooth using an immersion blender.
- Return to low heat; stir in half and half and cheddar cheese until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg