There’s something about the simplicity of zucchini that just feels like a warm hug on a chilly day. I stumbled upon this vegan zucchini soup recipe during a surprisingly cold spring afternoon when I had nothing but a handful of zucchinis and a craving for comfort. You know those days when you want to eat something that’s both nourishing and delightful, yet you can’t bother with anything too fussy?
This soup is like that favorite sweater you turn to when you need some cozy reassurance. It’s creamy, without a drop of cream—magic, right? My cat, who often eyes my cooking with suspicion, seemed intrigued by the aroma wafting through the kitchen.
Or maybe she was just hoping for a treat. Anyway, let’s get to this recipe that’s as soothing as a good chat with an old friend.
Steps
- Melt butter in a soup pot over medium heat and add diced onions. Cook until the onions are soft, then add minced garlic, zucchini chunks, and seasonings, stirring occasionally.
- Peel and dice the potatoes into small, even pieces to ensure they cook quickly and evenly. Add the potatoes, chicken broth, and soy sauce to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and let it cook for about 20 minutes until the vegetables are very tender.
- Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender for blending.
- If desired, return the soup to low heat and stir in half and half. Gradually add shredded cheese, stirring until fully combined and the soup is smooth. Remove from heat and serve.
Ingredients
- 2 tablespoons of butter
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1/4 teaspoon each of dried rosemary, thyme, celery salt, salt, and pepper
- A pinch of cayenne pepper (optional)
- 5 cups of zucchini, cut into chunks
- 3 cups of chicken broth
- 1 tablespoon of soy sauce or Worcestershire sauce
- 2 russet potatoes, totaling 1 pound
- 1/2 cup of half and half or heavy cream
- 1 cup of shredded cheddar cheese
Nutritional Values
Calories: 1356kcal | Carbohydrates: 120g | Protein: 54g | Fat: 78g | Saturated Fat: 48g | Cholesterol: 222mg | Sodium: 5778mg | Potassium: 4428mg | Fiber: 12g | Sugar: 24g | Vitamin A: 3498IU | Vitamin C: 198mg | Calcium: 1176mg | Iron: 12mg
FAQ
- Do I need to peel the zucchini before making the soup?
- Generally, there’s no need to peel zucchini unless it’s very large, as the skin can become tough and bitter. Ideally, use zucchini that is about 6 inches long for the best flavor and texture.
- How can I thicken zucchini soup without using flour or a roux?
- This soup uses potatoes to naturally thicken the broth. They are cooked and then blended with the other ingredients, creating a creamy texture without the need for additional thickeners.
- What are some good cheese options for this soup?
- Sharp orange cheddar is a great choice, but you can also use white cheddar, Parmesan, or Gouda. Feel free to experiment with different types or combinations to suit your taste.
- How should I store leftover zucchini soup?
- Store the soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Make sure to reheat thoroughly before serving.
- Can I make zucchini soup without dairy?
- Yes, the soup is delicious even without cream or cheese. If you’re looking to keep it dairy-free, simply skip the cream and cheese additions for a lighter version.
Tips
- Use Fresh Zucchini: For the best flavor and texture, use zucchini that is about 6 inches long, as larger ones can have tough and bitter skins. If you do have a larger zucchini, consider peeling it before adding it to the soup.
- Opt for Freshly Grated Cheese: If adding cheese, shred it from a block rather than using pre-packaged shredded cheese. This will help the cheese melt smoothly into the soup, enhancing its creamy texture and taste.
- Consider Using an Immersion Blender: To achieve a smooth and creamy consistency without the hassle of transferring hot soup to a blender, use an immersion blender directly in the pot. It’s a convenient tool that saves time and reduces cleanup.
- Enhance Flavor with Soy Sauce: Adding a splash of soy sauce to the soup not only adds a depth of flavor but also enhances the other ingredients without overpowering the dish.
Equipment
- Immersion Blender – For blending the soup directly in the pot without transferring to a standard blender.
- 4-Quart Dutch Oven – A high-quality pot ideal for cooking the soup.
- Garlic Twister – For mincing fresh garlic quickly and efficiently.
- Pinch Bowls – Useful for pre-measuring and organizing seasonings.
- Spice Rack – For convenient access and organization of your spices.
