Zucchini soup—it’s like a warm hug in a bowl, isn’t it? A breeze to make, this recipe transforms humble zucchini into a velvety, comforting concoction. Picture this: you’re curled up on a rainy day, the aroma wafting through the house, reminding you of that one summer when you swore you’d grow your own veggies.
Steps
- Begin by melting butter in a soup pot over medium heat. Add diced onions and cook for about 5 minutes until they soften. Stir in minced garlic, chopped zucchini, and seasonings, and cook for an additional 5 minutes.
- Peel, rinse, and chop the potatoes into small, equal-sized pieces. Add the potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then lower the heat to a simmer.
- Allow the soup to simmer, partially covered, for approximately 20 minutes until the vegetables are very tender. If needed, skim off any foam from the top.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches for safety.
- If desired, return the soup to low heat and stir in half and half. Gradually add shredded cheese, stirring until well combined and melted.
- Remove from heat and serve the soup warm. Enjoy with your choice of additional cheese for enhanced flavor.
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 pinch cayenne pepper (optional)
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 2 russet potatoes, approximately 1 pound, peeled and diced
- 1/2 cup half-and-half or heavy cream (optional)
- 1 cup cheddar cheese, shredded (optional)
Nutritional Values
Calories: 1356kcal | Carbohydrates: 120g | Protein: 54g | Fat: 78g | Saturated Fat: 48g | Cholesterol: 222mg | Sodium: 5778mg | Potassium: 4428mg | Fiber: 12g | Sugar: 24g | Vitamin A: 3498IU | Vitamin C: 198mg | Calcium: 1176mg | Iron: 12mg
FAQ
- Do I need to peel the zucchini before making the soup?
- If you’re using a particularly large zucchini, you might want to peel it as the skins can become tough and slightly bitter. However, for zucchinis around 6 inches in length, there’s no need to peel them.
- How can I thicken the zucchini soup without a roux?
- This recipe uses potatoes blended into the broth to achieve a creamy and thick texture, eliminating the need for a roux or slurry.
- What types of cheese can be used in this soup?
- You can experiment with different cheeses like sharp cheddar, white cheddar, Parmesan, or Gouda to add a rich flavor to the soup.
- How should I store the zucchini soup?
- Store the soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months and reheats very well.
- What are the health benefits of eating zucchini?
- Zucchini is packed with nutrients, high in antioxidants, and can improve digestion, heart health, and help reduce blood sugar levels, making this soup a healthy choice.
Tips
- Cheese Selection: Experiment with different cheeses to find your preferred flavor profile. Options like sharp white cheddar, Parmesan, and Gouda add unique tastes and textures to your soup.
- Zucchini Preparation: Generally, there is no need to peel zucchini unless they’re particularly large, as the skin of jumbo zucchini can be tough and slightly bitter.
- Blending Technique: Use an immersion blender for convenience when blending the soup directly in the pot. This method saves time and avoids the need to transfer hot soup to a traditional blender.
- Storage Tips: Store the soup in an airtight container in the refrigerator for up to three days, or freeze it for up to three months. The soup maintains its taste and texture well when reheated.
Equipment
- Immersion Blender – For blending the soup directly in the pot.
- 4-Quart Dutch Oven – Ideal size for making the soup.
- Garlic Twister – For mincing fresh garlic quickly and easily.
- Pinch Bowls – To organize and measure out your seasonings in advance.
- 16 oz. Storage Containers – For storing and freezing the soup.
