Zucchini Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp butter
1 small yellow onion, diced
2 cloves garlic, minced
¼ tsp dried rosemary
¼ tsp dried thyme
¼ tsp celery salt
¼ tsp black pepper
¼ tsp kosher salt
1 pinch cayenne, optional
5 cups zucchini, cut into chunks
3 cups broth
1 tbsp soy sauce, (or Worcestershire sauce)
2 Russet potatoes, equal to 1 pound
1/2 cup half and half, or heavy cream (optional)
1 cup Cheddar Cheese (optional)
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Directions: |
Directions:Allow cheese to come to room temperature.
Melt butter in a soup pot over medium heat.
Add onions, cook until softened, about 5 minutes.
Add garlic and cook 1 more minute.
Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.)
Sauté for 5 minutes.
Peel and rinse the potatoes; cut them into small pieces of equal size so that they cook evenly and quickly.
Add diced potatoes, broth, and soy sauce.
Bring to a boil, then reduce heat to medium.
Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes; remove from heat.
Use an immersion blender or transfer to a blender in batches to blend until smooth. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Optional: Transfer back to the heat on low. Stir in the half and half.
Slowly sprinkle in the cheese and stir to combine.
Remove from heat and serve.
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