Description
A comforting and creamy zucchini soup made with sautéed onions, tender potatoes, fresh zucchini, and a blend of herbs, finished with milk and melted cheddar cheese for a rich, velvety texture. Perfect as a warm appetizer or light meal, with an option to make it vegan by omitting dairy ingredients.
Ingredients
Main Ingredients
- 2 tablespoons olive oil (or butter)
- 1/2 onion, chopped
- 2 medium potatoes, peeled and chopped
- 2 medium zucchinis, chopped (approximately 6 cups chopped)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 4 cups vegetable broth (or chicken broth)
- Salt and pepper, to taste
- 1/2 cup milk (can omit or replace with nondairy milk for vegan recipe)
- 1 1/2 cups shredded cheddar cheese (can omit for vegan recipe)
Instructions
- Heat oil and sauté onion: Heat the olive oil or butter over medium heat in a large soup pot. Add the chopped onion and sauté for a few minutes until softened and translucent.
- Add vegetables and broth: Add chopped potatoes, zucchini, vegetable broth, fresh thyme, dried oregano, and paprika to the pot. Increase heat to high and bring the mixture to a boil.
- Simmer soup: Once boiling, reduce heat to medium, cover, and let the soup simmer for 20 minutes or until the potatoes are fork tender. Remove from heat and allow the soup to cool slightly.
- Puree the soup: Transfer the cooked soup in batches to a food processor or blender and puree until completely smooth and creamy.
- Reheat and finish: Return the pureed soup to the pot and gently bring to a simmer. Stir in milk and shredded cheddar cheese. Remove from heat once the cheese is fully melted. Season with salt and pepper to taste.
- Serve: Ladle the creamy zucchini soup into bowls and serve warm as a comforting starter or light meal.
Notes
- For a vegan version, omit the milk and cheddar cheese or substitute with plant-based alternatives.
- If you prefer a thinner soup, add more broth or milk when reheating after pureeing.
- Fresh thyme adds brighter flavor, but dried thyme works well if fresh is unavailable.
- The soup can be prepared a day ahead; refrigerate and reheat gently before serving.
