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This article is written by a student writer from the Her Campus at IUP chapter.

If you live in a rural area, there’s a good chance someone has tried to push their zucchini on you. Once those plants start sprouting, you cannot stop the flood of giant zucchini. My family might have planted a few too many this summer and have had to find a variety of recipes to use up our green giants, but I’m not complaining.

I never realized the variety of dishes you can make with zucchini- casseroles, salads, breads. It’s a pretty versatile vegetable because of it’s neutral flavor, a lot like a cucumber. With fall coming around and the plants running out of time, accept that zucchini and make some soup!

Stephanie’s zucchini soup recipe was way better than I expected; I was a little cautious of what the heck it would taste like.

Roased Veg
Christin Urso / Spoon


  1. 2 Tablespoons butter
  2. 1 small yellow onion, diced
  3. 2 cloves garlic, minced
  4. ¼ teaspoon dried rosemary
  5. ¼ teaspoon dried thyme
  6. ¼ teaspoon celery salt
  7. ¼ teaspoon black pepper
  8. ¼ teaspoon kosher salt
  9. 1 pinch cayenne (optional)
  10. 5 cups zucchini, chunks
  11. 3 cups chicken broth
  12. 1 Tablespoon soy sauce/Worcestershire sauce
  13. 2 Russet potatoes
  14. 1/2 cup Half and Half/heavy cream
  15. 1 cup cheddar cheese


  1. Hand-shredding the cheese tastes better! Pre-shredded cheese works, too. Leave out to warm to room temperature- this mixes better into the soup.
  2. Melt butter in a soup pot over medium heat. Add onions, and cook until softened about 5 minutes. Add garlic and cook for 1 more minute.
  3. Add diced zucchini (peeling optional) and all of the seasonings. Sauté for 5 minutes.
  4. Peel and rinse the potatoes (peeling is optional). Cut them into small pieces of equal size so that they cook evenly and quickly.
  5. Add diced potatoes, chicken broth, and soy sauce/Worcestershire sauce. Bring to a boil, then reduce heat to medium. (Skim up any brown foam from the top)
  6. Let simmer, partially covered, until the vegetables are very fork-tender. (20 minutes)
  7. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth. (I didn’t blend, so I had a chunky soup!)


  • Return to low heat and add Half and Half/heavy cream (optional).
  • Sprinkle in and mix cheese.

Remember you can add or remove any items you want. I didn’t have thyme or Half & Half, so I just added some sour cream. I also skipped blending the entire soup, it doesn’t change the flavor, just the texture and I like my soups on the chunkier side. Enjoy your fall soup!

Madison is a nursing major with a drive to make a positive impact on others. As head CC, Madison collaborates with her co-CC to make the IUP chapter fun, welcoming, and creative! Her Campus has opened the door for opportunity and friendship for Madison that she hopes to share with others.