Hello, new soup idea! Who knew combining zucchini and sweet potato would turn into an amazing Zucchini and Sweet Potato Soup!
I got the idea for this soup after traveling to Cancun, Mexico for spring break with the family. The chef would only share the ingredients, no measurements, so I was left to strike the right balance between all the ingredients.
If you are a soup connoisseur and have never tried this soup recipe, you may just question why you waited so long!
This Creamy Zucchini and Sweet Potato Soup is a very tasty soup that will definitely catch your taste buds off guard. The surprising combination of leek and onion along with zucchini squash and sweet potato is pretty unique.
Quick Tip: Be sure to cook your veggies down so they are soft enough to blend until smooth.
The Le Delice De Bourgogne Cheese is the secret ingredient to giving this dish that slightly Parmesan cheese taste that brings the richness of the flavors together very well. After adding chicken broth, it’s transformed into one of the best soups I’ve ever tasted.
Here are a few more soup recipes you will enjoy:
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Zucchini and Sweet Potato Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 1x
Description
Hello, new soup idea! Who knew combining zucchini and sweet potato would turn into an amazing Zucchini and Sweet Potato Soup!
Ingredients
- 1 lb. Zucchini Squash
- 1 Sweet Potato
- 4 cups Chicken Broth
- 1/2 lb. Le Delice De Bourgogne Cheese
- 1 cup Heavy Whipping Cream
- 1/3 cup Chopped Celery
- 1/2 cup Chopped Onion
- 1 Leek
- 1 tbsp. Fresh Thyme
- 1 tbsp. Fresh Rosemary
- 3 tbsp. Minced Garlic
- 3 tbsp. Butter
- 1/4 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1 Sourdough Round Bread Loaf
Instructions
- Cut the leek leaving only the bottom section for cooking. Chop your onion, celery, fresh rosemary and fresh thyme.
- In a large cooking pot, add 2 tbsp of butter and the chopped leek, Cook for 5 minutes on medium heat. Add the onion, celery and 2 tbsp minced garlic. Cook for 5 additional minutes.
- Remove skin from sweet potato and chop it and the zucchini into chunks. Add them to the pot. Cook for 5 minutes. Add sea salt, black pepper, rosemary and thyme and cook for an additional 2 to 3 minutes. Add the chicken broth.
- Turn heat to high and cook on high for an another 10 minutes. Lower heat and cook on medium for 5 minutes. Remove pot from heat and allow to cool for 5 to 10 minutes. Add all cooked ingredients into blender and puree until smooth.
- Pour soup through a strainer into a large bowl. Add ingredients from bowl back to the cooking pot and turn it to low heat.
- In a separate cooking pan, pre-heat to medium then add tbsp butter and minced garlic. Add heavy cream and Le Delice De Bourgogne Cheese (without the casing) and stir until smooth.
- Add the cheese mixture to the pot of blended vegetables and cook for 10 minutes on low heat.
- Cut the top of the bread loaf and remove the inside bread creating a bowl with the loaf. Add soup to bread bowl and serve.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 261
- Sugar: 3.8g
- Sodium: 657mg
- Fat: 14.4g
- Carbohydrates: 12.2g
- Fiber: 2.3g
- Protein: 5.5g
- Cholesterol: 43mg
Keywords: Zucchini and Sweet Potato Soup
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