Zucchini Soup

Cozy up with a warm bowl of creamy zucchini soup, perfect for cool evenings and
packed with rich flavors.

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Side Dish

American

zucchini

Instructions

1 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.
2 While the zucchini cooks, peel, rinse, and chop the potatoes into small, even
pieces for quicker cooking.
3 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.
4 Take the pot off the heat. Use an immersion blender to puree the soup, or
transfer it in batches to a blender until smooth.
5 Return the pureed soup to low heat. Gently stir in the half-and-half.
6 Slowly sprinkle in the shredded cheddar cheese, stirring until fully melted and
well combined. Remove from heat and serve hot!