This zucchini soup is one of my go-tos when I want something warm and comforting. It’s super healthy loaded with fresh zucchinis and has a hint of cheddar cheese to give it that extra bit of flavor. And best of all, this recipe never fails to satisfy. It’s incredibly easy to make, requiring just a few staple ingredients and a bit of time to simmer to perfection. Serve it with your favorite crusty bread or croutons, or freeze it for later. It’s another great creamy soup to add to your rotation, alongside classics like potato leek soup and tomato soup. Then, place a heavy-bottomed pot or a Duch oven over medium heat and add the olive oil and butter. Once the butter is melted, add the diced onion and the sliced zucchini. Stir and sauté for a few minutes to soften them. Then add the garlic and stir for 1 minute until fragrant. Add the minced thyme, salt, and black pepper, and stir well. Add Potatoes and Broth, Then Simmer: Stir in the diced potatoes, followed by the vegetable broth. Bring to a boil, then reduce the heat to low, close the lid, and simmer for 20 minutes until the veggies are soft and cooked through. Blend, Add Cheese and Cream: Once the soup is cooked, use an immersion blender and blend it directly in the pot until you achieve your desired consistency—I like mine smooth, but you can leave some chunks if preferred. Alternatively, transfer to a regular blender, blend, and then place back in the pot. If needed, work in batches and make sure to release the steam from time to time while blending. Next, add the cheddar cheese and stir gently until it melts. Finally, add the heavy cream, stir to incorporate, and remove from the heat. Garnish and Serve: The zucchini soup is now ready! Taste and adjust any of the seasonings if needed. Serve the soup with a drizzle of cream, shredded Parmesan, and your choice of homemade croutons, crusty bread, or even a grilled cheese sandwich.
