There’s something undeniably heartwarming about a bowl of zucchini soup, especially on cool evenings when comfort food is at the top of my list. This recipe takes me back to summers spent at my grandmother’s countryside cottage. I can still vividly recall her flourishing vegetable garden, which she nurtured with so much care. Every visit during the warm months would involve long walks through rows of plump tomatoes, hearty zucchinis, and leafy greens. My siblings and I used to help her harvest, though more often than not, we would get sidetracked by adventures in the nearby woods.
Zucchinis, in particular, were always in abundance. My grandmother would find clever ways to incorporate them into almost every meal, from roasted sides to refreshing salads. However, her zucchini soup was my absolute favorite. She had a way of making something so simple taste rich and complex, perhaps a reflection of her philosophy that the best dishes didn’t require fancy ingredients, just the right balance of flavors and love.
This recipe reminds me so much of those cherished days. I’ve added a modern twist to my version by blending in cheddar cheese, which gives it a creamy texture and depth of flavor that pairs beautifully with the tender zucchini and savory potatoes. I still use the same basic spices my grandmother did – rosemary, thyme, and a hint of celery salt – though I’ve taken the liberty to add a dash of cayenne pepper for a little heat, something she’d likely raise an eyebrow at but secretly enjoy.
Whenever I serve this dish, it feels like I’m sharing a part of my family’s culinary tradition, albeit with my own little twists. I love making it for my own family, especially during fall when the cooler breeze calls for something warm and satisfying. If you’re looking for a cozy, delicious soup to nourish both body and soul, I can’t recommend this zucchini soup enough. Trust me, it’ll become a favorite in no time, just as it has in my home.
Making Zucchini Soup
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Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon rosemary
- ¼ teaspoon thyme
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- A pinch of cayenne pepper (optional)
- 5 cups zucchini, chopped into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
- 2 russet potatoes (about 1 pound total), peeled and chopped
- ½ cup half-and-half or heavy cream
- 1 cup cheddar cheese, shredded
Directions
- Melt the butter in a large pot over medium heat. Add the diced onion and cook for around 5 minutes until translucent. Stir in the minced garlic, zucchini, rosemary, thyme, celery salt, black pepper, and cayenne (if using), and cook for another 5 minutes.
- While the vegetables are sautéing, peel and chop the russet potatoes into bite-sized pieces.
- Pour in the chicken broth and soy sauce, then add the chopped potatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, partially covered, until the potatoes and zucchini are tender.
- Turn off the heat. Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
- Return the pureed soup to low heat and stir in the half-and-half. Allow it to gently heat through.
- Gradually mix in the shredded cheddar cheese, stirring until fully melted and combined. Serve hot.
Storing Suggestion
Store leftover zucchini soup in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months in freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop.
Cooking Tips
For a richer flavor, you can substitute vegetable broth with chicken broth or add a tablespoon of white wine while sautéing the onions. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
Serving Suggestions
Serve this soup with a side of crusty bread or top it with a dollop of sour cream and chopped fresh herbs. For added texture, sprinkle croutons or crispy bacon on top.
Ingredient Substitutions
You can substitute russet potatoes with sweet potatoes for a different flavor profile. If you’re looking for a vegan option, replace the half-and-half with coconut cream and use a vegan cheese substitute.
Seasonal Variations
In summer, try adding fresh corn or tomatoes for a more vibrant, summery twist. In the fall, add a hint of nutmeg or replace zucchini with butternut squash for a seasonal variation.
Allergen Information
This recipe contains dairy (butter, cream, and cheese) and soy (if using soy sauce). For a dairy-free version, use olive oil instead of butter, and replace the half-and-half and cheese with dairy-free alternatives.
FAQ:
Can I use frozen zucchini for this soup?
Yes, you can use frozen zucchini. Just make sure to thaw it first and drain any excess water before adding it to the soup.
Can I make this soup vegan?
Absolutely! Swap the butter for olive oil, use vegetable broth instead of chicken broth, and replace the cream and cheese with vegan alternatives.
How can I make this soup spicier?
To add more heat, increase the amount of cayenne pepper or add a dash of hot sauce or red pepper flakes when seasoning.
Can I freeze this soup?
Yes, this soup freezes very well. Be sure to cool it completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
What’s the best way to reheat this soup?
You can reheat the soup on the stovetop over low heat, stirring occasionally, or in the microwave in short intervals until warmed through.
Can I add other vegetables to this soup?
Yes, you can add other vegetables like carrots, celery, or even spinach to the soup for extra flavor and nutrients.
Zucchini Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- ¼ teaspoon each of rosemary thyme, celery salt, black pepper, and salt
- A pinch of cayenne pepper optional
- 5 cups zucchini chopped into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
- 2 russet potatoes about 1 pound total
- ½ cup half-and-half or heavy cream
- 1 cup cheddar cheese shredded
Instructions
- In a large soup pot, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until it softens. Toss in the minced garlic, zucchini chunks, and the blend of seasonings. Stir occasionally and cook for another 5 minutes.
- While the zucchini cooks, peel, rinse, and chop the potatoes into small, even pieces for quicker cooking.
- Pour in the chicken broth and soy sauce, then add the chopped potatoes. Bring the mixture to a boil, then lower the heat to a gentle simmer. Skim off any foam that forms on the surface if needed. Let the soup simmer, partially covered, for around 20 minutes until the vegetables are tender.
- Take the pot off the heat. Use an immersion blender to puree the soup, or transfer it in batches to a blender until smooth.
- Return the pureed soup to low heat. Gently stir in the half-and-half.
- Slowly sprinkle in the shredded cheddar cheese, stirring until fully melted and well combined. Remove from heat and serve hot!
