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Zucchini soup is the ultimate creamy vegetable comfort dish
Emily

Creamy Zucchini and Russet Potato Soup

This velvety, nutritious zucchini soup is a perfect one-pot comfort meal. By using russet potatoes as a natural thickener, it achieves a luscious, creamy texture without the need for heavy flour-based roux. Infused with aromatics, savory soy sauce, and a touch of cheddar cheese, this soup offers a sophisticated flavor profile that remains light yet hearty. Ideal for a quick weeknight dinner, this recipe is easily customizable to suit your family's preferences.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Modern American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • 2 cloves garlic, minced finely
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pinch cayenne pepper
  • 5 cups zucchini, chunked (unpeeled)
  • 3 cups low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 1 pound russet potatoes, peeled and diced
  • 1/2 cup half and half, room temperature
  • 1 cup cheddar cheese, hand-shredded

Method
 

  1. Melt the butter in a large soup pot over medium heat.
  2. Add the diced onions and sauté for five minutes until translucent and soft.
  3. Stir in the garlic, zucchini chunks, rosemary, thyme, salt, pepper, and cayenne.
  4. Cook the vegetable mixture for another five minutes, stirring frequently.
  5. Add the diced potatoes, chicken broth, and soy sauce to the pot.
  6. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until potatoes and zucchini are fork-tender.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in the half and half and shredded cheddar cheese until melted and consistent.
  9. Serve warm.

Notes

Hand-shredding your cheddar cheese results in a smoother melt compared to pre-shredded varieties. For a vegan-friendly version, substitute butter with olive oil, use vegetable broth, omit the cheese, and use a coconut milk/nut-based alternative for the half-and-half.