Timing
- Prep Time: 15 minutes (includes chopping vegetables)
- Cooking Time: 25 minutes
- Total Time: 40 minutes
This Creamy Cheesy Zucchini Soup comes together in less than 45 minutes, saving you about 30 minutes compared to traditional cream soups that require longer simmering times. It’s perfect for weeknight dinners or when you need something satisfying without spending hours in the kitchen.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat butter or olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until translucent. Stir frequently to prevent browning – you want the onions soft, not caramelized. Add minced garlic and cook for another 30 seconds until fragrant. Pro tip: Don’t rush this step – developing these base flavors creates a foundation for the entire soup.
Step 2: Add Zucchini and Seasonings
Add chopped zucchini to the pot along with dried thyme, dried basil, and a pinch of salt and pepper. Stir well to coat the zucchini with the aromatic mixture. Cook for 5 minutes, stirring occasionally, until the zucchini begins to soften slightly.
Step 3: Simmer Until Tender
Pour in the vegetable or chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes or until the zucchini is very tender when pierced with a fork. The zucchini should practically fall apart – this ensures a silky-smooth texture once blended.
Step 4: Blend to Perfection
Using an immersion blender, carefully purée the soup until completely smooth. If you don’t have an immersion blender, transfer the soup in batches to a standard blender, being careful with the hot liquid. Return the puréed soup to the pot.
Step 5: Add Cream and Cheese
Reduce heat to low and stir in the heavy cream and grated nutmeg. Gradually add the shredded cheese, stirring constantly until completely melted and incorporated. Taste and adjust seasonings as needed.
Nutritional Information
- Calories: 285 per serving
- Protein: 11g
- Carbohydrates: 9g
- Fat: 22g
- Fiber: 2g
- Vitamin A: 15% DV
- Vitamin C: 35% DV
- Calcium: 30% DV