A delightful and creamy zucchini soup enhanced with subtle spices and a touch of cheese.
Heat the butter in a large saucepan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and sauté until translucent and fragrant.
Stir occasionally to prevent the onion from browning too much.
Add the zucchini slices and chicken broth to the saucepan. Stir to combine.
Cut the zucchini into even slices for uniform cooking.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the zucchini is tender.
Simmering gently ensures the flavors meld together beautifully.
Use an immersion blender to puree the mixture until smooth.
For a chunkier texture, blend only half of the mixture.
Return the pureed soup to the saucepan and stir in the cream, salt, and nutmeg.
Taste and adjust the seasoning as needed.
Heat the soup over medium heat until warmed through, stirring occasionally.
Avoid boiling the soup after adding the cream to prevent curdling.
Ladle the soup into bowls and garnish with shredded cheddar cheese.
Serve with a sprinkle of fresh herbs for added color and flavor.
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