Ingredients
Soup Base
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper (optional)
Main Vegetables and Liquids
- 5 cups zucchini, cut into chunks
- 2 russet potatoes (about 1 pound), peeled and cut into small pieces
- 3 cups chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
Finishing Ingredients
- ½ cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Prepare the cheese: Shred the cheddar cheese from a block and set it aside to come to room temperature. This helps the cheese melt smoothly into the soup later.
- Sauté aromatics and zucchini: In a soup pot, melt the butter over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic, chunked zucchini, and the dried rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for an additional 5 minutes, stirring occasionally.
- Prepare potatoes: Peel and rinse the russet potatoes. Cut into small, evenly sized pieces so they cook evenly and quickly.
- Add potatoes and liquids: Add the potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any brown foam from the top if needed.
- Simmer until tender: Simmer the soup partially covered for about 20 minutes, or until all vegetables are very fork tender.
- Blend the soup: Remove the pot from heat. Use an immersion blender directly in the pot or transfer the soup in batches to a blender and blend until completely smooth.
- Add cream and cheese: (Optional) Return the blended soup to low heat. Stir in the half and half or heavy cream. Then sprinkle in the shredded cheddar cheese, stirring until fully melted and combined. Remove from heat and serve immediately.
Notes
- No need to peel zucchini unless using jumbo sized ones with tough skins.
- Shredding cheese freshly and allowing it to come to room temperature ensures smooth melting.
- You can substitute soy sauce with Worcestershire sauce as per preference.
- Use an immersion blender for convenience, or a countertop blender in batches.
- Adjust seasoning and cayenne pepper according to taste for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
