Zucchini Soup

Course: Soup

Cuisine: American

Keyword: roasted zucchini soup, zucchini soup

Prep Time: 10

Cook Time: 35

Servings: servings

Calories: 344kcal

Author: Colleen Kennedy

This Zucchini Soup recipe is creamy & delicious!

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Ingredients

2 good sized zucchini (8-9 inches long each) about 1 ½ pounds
½ cup chopped onion
1 potato cut into chunks
1 TBS avocado or olive oil
Salt and pepper
2 TBS olive oil
1 cup vegetable broth or chicken broth (add more broth for a thinner soup)
1 cup shredded cheddar cheese more or less (shred the cheese yourself) You can also use a combination of cheddar and gouda
⅓ cup heavy cream more or less

Instructions

Preheat your oven to 350 degrees.
Line a baking sheet with a piece of parchment paper (or use a casserole dish).
Wash and dry your zucchini. Slice off the top and bottom areas of the zucchini. Slice down the middle and then cut each side into 1 inch chunks. Place onto a bowl.
Cut your onion into chunks. Cut your potato into chunks (peeled or not peeled, your choice). Add your onions and potato chunks to the bowl
Season the vegetables with salt and pepper drizzle with 1 TBS or so of avocado or olive oil. Toss well and pour out onto the baking sheet.
Bake for 30 minutes.
Test for doneness. A fork should easily slide into the potato chunks.
Remove from the oven and allow it to cool a bit. Transfer soup to a blender and puree (be careful if it is hot - the hotter the soup at this stage the more likely the energy from the heat could burst open the top part of your blender when you pulse it, always place a kitchen towel over the lid and press down as you blend). Or place vegetables into a pot and use an immersion blender until smooth.
Pour into a pot. Depending on how thick your soup is and how thick you want it add anywhere between 6-12 ounces of broth/stock to it. Heat it through. Turn off heat, add in your cheese and stir until melted. If adding heavy cream do so now. Stir and serve.
Honestly, you can either skip the broth and just add some cream or skip the cream and just add broth. You decide.
For a little kick, add a few good shakes of Tobasco.

Notes

Depending on how starchy your potato was as well as just how long you simmered the soup and the heat of your stove will dictate how thick or thin the outcome of your soup will be. Every time I make this soup, it changes a bit, but I find adding the additional stock towards the end gets me the results I seek every time. I like the addition of a little cream - however because of the potato, you may find you don't need it. If you're not counting calories, I say go for it!

Remember after adding the cheese and cream, do not bring your soup to a boil or hard simmer. Just heat it through.

Nutrition