Ingredients
2 tablespoons olive oil or butter 🧈
1/2 onion, chopped 🧅
2 medium-sized potatoes, peeled and chopped 🥔
2 medium-sized zucchini, chopped (approximately 6 cups, chopped) 🥒
1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 🌿
1/4 teaspoon dried oregano 🌿
1/4 teaspoon paprika 🌶️
4 cups vegetable broth or chicken broth 🍲
Salt and pepper, to taste 🧂
1/2 cup milk (can omit or replace with nondairy milk for vegan recipe) 🥛
1 1/2 cups shredded cheddar cheese (can omit for vegan recipe) 🧀
Instructions
1️⃣ Heat the olive oil or butter over medium heat in a large soup pot. Add the chopped onion and sauté for a few minutes until softened. 🧅
2️⃣ Add the chopped potatoes, zucchini, broth, thyme, oregano, and paprika to the pot. Increase the temperature to high heat and bring to a boil. 🥔🥒🍲
3️⃣ Once boiling, reduce the heat to medium and let the soup simmer for 20 minutes or until the potatoes are fork-tender. ⏳
4️⃣ Let the soup cool slightly. Then, add the soup to a food processor or blender in batches if necessary, and purée until smooth. 🥣
5️⃣ Return the puréed soup to the pot and bring it to a gentle boil. Add the milk and shredded cheese, then remove from heat, stirring until the cheese is melted. 🥛🧀
6️⃣ Taste and adjust the seasonings with salt and pepper as needed. Serve warm. 🍽️
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250 Kcal