Description
Indulge in the comforting flavors of this creamy Zucchini Soup, a delightful way to make use of fresh zucchini from your garden. This easy-to-make dish offers a rich and velvety texture without the need for a traditional roux. Perfect as an appetizer or a cozy dinner option, it’s brimming with flavor and nutrition. The combination of seasonal herbs and tender vegetables creates a satisfying bowl that will impress guests at any gathering. Serve it warm or chilled, making it a versatile choice for any occasion.
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
- In a large soup pot, melt butter over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic, zucchini, and seasonings; cook for another 5 minutes.
- Add diced potatoes and chicken broth to the pot, bringing to a boil. Reduce heat and let simmer until vegetables are fork-tender, about 20 minutes.
- Blend the mixture until smooth using an immersion blender or standard blender in batches.
- Stir in half and half and shredded cheddar cheese until melted through.
- Serve warm with optional garnishes like croutons or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg