Creamy zucchini soup made with fresh zucchini, potatoes, garlic, onions, herbs, and cheddar for a smooth and comforting bowl.

Scale

2 tablespoons butter

1 yellow onion, diced

2 cloves garlic, minced

1/4 teaspoon EACH: dried rosemary, thyme, celery salt, pepper, salt

1 pinch cayenne, optional

5 cups zucchini, cut into chunks

3 cups chicken broth

1 tablespoon soy sauce (or Worcestershire sauce)

2 russet potatoes (1 pound)

1/2 cup half and half or heavy cream

1 cup cheddar cheese, shredded

1. Shred cheese and let come to room temperature.

2. Melt butter and cook onions until softened.

3. Add garlic, zucchini, and seasonings; cook 5 minutes.

4. Peel and chop potatoes into equal pieces.

5. Add potatoes, broth, and soy sauce; bring to boil.

6. Simmer until vegetables are very tender.

7. Remove from heat and blend until smooth.

No need to peel zucchini unless jumbo-sized.

Shred cheese from a block for smooth melting.

Keywords: creamy zucchini soup, healthy soup, vegetarian soup