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Creamy Zucchini Soup

Creamy Zucchini Soup

Kurt
Oh no! One of your neighbors left a basket on your porch, rang the doorbell, and ran away. There's a note pinned to the blanket: "Please take care of my babies!" Is it puppies? Kittens? You pull the blanket away... and it's zucchinis! What are you going to do?
There are hundreds of ways to cook these squashes, but this soup is my absolute favorite! It's wonderfully creamy, with layers of flavor from the herbs and spices. Once you've tried it you may want to put a sign on your door that says "Please leave extra zucchini here!"
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Servings 6
Calories 271 kcal

Special Equipment Needed

  • 1 Large stock pot
  • 1 Blender counter top or immersion

Ingredients
 

  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 5 cups zucchini cubed
  • ½ teaspoon ground ginger
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ⅛ teaspoon cayenne pepper
  • 3 cups chicken or vegetable stock
  • 1 tablespoon soy sauce
  • 1 pound russet potatoes diced
  • ½ cup heavy cream
  • 1 cup Cheddar cheese or your favorite shredded cheese

Instructions
 

  • Add the butter to a large saucepan over medium-high heat. When it starts to bubble, add the onion and sauté until the onions have softened, 3 to 5 minutes.
    2 tablespoons butter, 1 small yellow onion
  • Add the garlic and sauté for 1 minute.
    2 cloves garlic
  • Add the zucchini and seasonings and sauté for 5 minutes.
    5 cups zucchini, ½ teaspoon ground ginger, ¼ teaspoon dried rosemary, ¼ teaspoon dried thyme, ¼ teaspoon dried marjoram, ¼ teaspoon dried oregano, ¼ teaspoon kosher salt, ¼ teaspoon white pepper, ⅛ teaspoon cayenne pepper
  • Add the chicken broth, soy sauce, and potatoes. Bring to a boil and reduce to a simmer. Cook for 20 minutes, or until the potatoes are soft.
    3 cups chicken or vegetable stock, 1 tablespoon soy sauce, 1 pound russet potatoes
  • Puree in a blender and return to the pot, or use an immersion blender. Add the cream and cheese and stir until the cheese is melted.
    ½ cup heavy cream, 1 cup Cheddar cheese

Nutrition Estimate

Calories: 271kcalCarbohydrates: 20gProtein: 9gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 54mgSodium: 872mgPotassium: 673mgFiber: 2gSugar: 5gVitamin A: 828IUVitamin C: 24mgCalcium: 186mgIron: 1mg

Adapted From

https://thecozycook.com/zucchini-soup/

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

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