Description
Indulge in the fresh taste of summer with this creamy zucchini soup, a delightful dish that’s both comforting and nutritious. Made from tender zucchini and hearty potatoes, this soup boasts a velvety texture without the need for a roux, making it simple to prepare. It’s perfect for any occasion—whether you’re hosting a dinner party or looking for a quick weeknight meal. The combination of fresh herbs adds depth to the flavors while keeping it light and healthy. Enjoy it warm or chilled, garnished with fresh herbs or crunchy croutons—this versatile dish is sure to impress!
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 (peeled and diced)
- ½ cup half and half
- 1 cup cheddar cheese (shredded)
Instructions
- Melt butter in a soup pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Stir in garlic, chopped zucchini, and seasonings; cook for another 5 minutes.
- Add diced potatoes and chicken broth; bring to a boil then reduce heat to simmer for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in half and half, then add shredded cheese gradually until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg