Sauté Vegetables:
In a large soup pot, melt the butter over medium heat. Add diced onion and cook for about 5 minutes until softened. Add minced garlic, zucchini chunks, and the seasoning blend. Cook for another 5 minutes, stirring occasionally.
Prep Potatoes:
While the zucchini cooks, peel, rinse, and chop the potatoes into small, even pieces.
Simmer the Soup:
Pour in the chicken broth and soy sauce, then add the chopped potatoes. Bring to a boil, then reduce heat to a gentle simmer. Let it simmer, partially covered, for about 20 minutes until the vegetables are tender.
Blend the Soup:
Remove the pot from heat. Use an immersion blender or regular blender to puree the soup until smooth.
Add Cream & Cheese:
Return the soup to low heat. Stir in the half-and-half, followed by the shredded cheddar cheese, and mix until melted.
Serve Hot:
Serve your creamy zucchini soup warm and enjoy!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 226 per serving
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