Zucchini Soup
By Stephanie · share.google
50 minServes 6
A smooth, creamy vegetable soup of zucchini and potato, finished with cheddar cheese.
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| prepShred cheddar cheese from a block and set aside to reach room temperature | ||||||
| 30 g butter | Melt butter, cook onion 5 min | Blend until smooth | Stir in half and half | Stir in cheese, remove from heat & serve | ||
| 1 yellow onion, diced | ||||||
| 2 cloves garlic, minced | Add garlic, seasonings & zucchini, cook 5 min | |||||
| ¼ teaspoon dried rosemary | ||||||
| ¼ teaspoon each dried thyme, celery salt, pepper, salt | ||||||
| 1 pinch cayenne (optional) | ||||||
| 600 g zucchini, cut into chunks | ||||||
| 720 ml chicken broth | Add potatoes, broth & soy sauce | Bring to boil, reduce to simmer, skim foam | Simmer partially covered 20 min until tender | |||
| 1 tablespoon soy sauce (or Worcestershire sauce) | ||||||
| 2 russet potatoes (about 450 g), peeled, rinsed, cut into small equal pieces | ||||||
| 120 ml half and half (or heavy cream) | ||||||
| 115 g cheddar cheese, shredded | ||||||
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