Cream of Zucchini Soup

 

Ingredients

• 2 Tablespoons butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon celery salt
• ¼ teaspoon black pepper
• ¼ teaspoon kosher salt
• 1 pinch cayenne, optional
• 5 cups zucchini, cut into chunks
• 3 cups chicken broth (I used Water, you can use even vegetable broth)
  
• 1 Tablespoon soy sauce, (or Worcestershire sauce)
• 2 Russet potatoes, equal to 1 pound
• 1/2 cup Half and Half, or heavy cream (I used whole milk instead)
  
• 1 cup Cheddar Cheese

Instructions

• Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
• Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
• 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, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Scrape up any brown foam from the top if desired.
• 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.

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!