Creamy Zucchini Soup

Ingredients

• 2 tbsp butter

• 1 yellow onion, peeled & diced

• 3 garlic cloves, peeled & minced

• ¼ tsp dried rosemary

• ¼ tsp dried thyme

• Pinch dried oregano

• ¼ tsp celery salt

• Salt & pepper, to taste

• Dash cayenne pepper (optional)

• 5 cups fresh zucchini, chopped

• 3–4 cups chicken broth

• 1 tbsp soy sauce

• 1 lb russet potatoes, washed, peeled, & diced

• ½ cup heavy cream (room temperature)

• 1¼ cups shredded cheddar cheese (room temperature)

👨‍🍳 Instructions

1. Sauté Aromatics
   Melt butter in a large Dutch oven over medium heat. Add onion and cook until translucent.
   Add garlic and cook 1 more minute.

2. Season
   Stir in rosemary, thyme, oregano, celery salt, cayenne, salt, and pepper.

3. Cook Vegetables
   Add zucchini and cook for 5 minutes, stirring occasionally.

4. Simmer
   Add potatoes, chicken broth, and soy sauce. Bring to a boil, reduce heat, and simmer 15–20 minutes or until vegetables are tender.

5. Blend
   Remove from heat and blend soup until smooth using an immersion blender or regular blender (in batches if needed).

6. Finish with Cream & Cheese
   Stir in heavy cream and cheddar cheese until melted and fully incorporated.

7. Serve
   Serve warm, garnished with fresh herbs if desired.

💡 Tips:

• For a vegetarian version, use vegetable broth instead of chicken broth.

• Add a little extra cayenne or red pepper flakes for a spicy kick.

• This soup freezes well—just skip adding the cream and cheese until reheating.

If you want, I can also make a printable one-page recipe card for this so it’s ready for your cookbook. Would you like me to do that?