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–+ servings
Zucchini Soup

Creamy Zucchini Soup: A Southern Comfort for Your Soul

This Creamy Zucchini Soup embraces comfort with fresh zucchini and savory ingredients, perfect for a breezy summer day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Substitute with olive oil for dairy-free version
  • 1 medium Yellow Onion Shallots or leeks can be used for milder taste
  • 3 cloves Garlic Fresh garlic is recommended
  • 4 cups Fresh Chopped Zucchini Yellow squash can be used
  • 2 medium Russet Potatoes Any starchy potato will work
  • 4 cups Chicken Broth Use vegetable broth for vegetarian version
  • 1 tablespoon Soy Sauce Tamari can be used for gluten-free option
For the Seasoning Magic
  • 1 teaspoon Dried Rosemary Thyme or sage can be an alternative
  • 1 teaspoon Dried Thyme Can be omitted if unavailable
  • 1 teaspoon Dried Oregano Italian seasoning can be substituted
  • 1 teaspoon Celery Salt Regular salt with chopped fresh celery can be used
  • to taste Salt Adjust according to taste
  • to taste Pepper Adjust according to taste
  • optional Cayenne Pepper Omit for milder soup
For the Creamy Finish
  • 1 cup Heavy Cream Coconut milk can be a non-dairy alternative
  • 1 cup Shredded Cheddar Cheese Swap with favorite cheese or vegan cheese

Equipment

  • Dutch oven
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. Melt the butter in a large Dutch oven over medium heat until foamy.
  2. Sauté the diced yellow onion until softened, about 5 minutes. Add minced garlic and cook for an additional 60 seconds.
  3. Sprinkle in the seasonings and add the chopped zucchini. Cook for about 5 minutes.
  4. Incorporate diced russet potatoes, chicken broth, and soy sauce. Bring to a boil and then simmer for 15–20 minutes until tender.
  5. Blend the soup until smooth using an immersion blender.
  6. Return to low heat, stir in heavy cream and cheddar cheese until melted and combined.
  7. Ladle into bowls and serve warm, garnished with cheese or herbs if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 1.5mg

Notes

For the best flavor, use firm zucchinis and consider omitting cream before freezing leftovers. Adjust seasonings to preference for enhanced flavor.

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