Equipment
Ingredients
Aromatics and Base
- 45 g unsalted butter
- 1 yellow onion, diced
- 3 garlic, minced
- 30 g all-purpose flour
Vegetables and Liquids
- 800 g zucchini, chopped into 2cm pieces
- 700 ml vegetable broth, warm
Dairy and Seasonings
- 200 g sharp cheddar cheese, freshly grated
- 120 ml heavy cream, room temperature
- 5 g salt
- 2 g black pepper, freshly cracked
- ½ g ground nutmeg
Nutrition (per serving)
Method
Melt the unsalted butter in a heavy-bottomed pot over medium heat. Add the diced onion and saute until translucent and fragrant, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the mixture and stir continuously to form a roux, cooking off the raw flour taste.
Gradually whisk in the warm vegetable broth, ensuring no flour lumps remain. Add the chopped zucchini, salt, and black pepper. Bring the liquid to a gentle boil, then reduce the heat, cover, and let it simmer.
Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. If using a standard blender, work in batches and return the smooth soup to the pot.
Keep the pot off the heat. The temperature should drop below 82 degrees Celsius or 180 degrees Fahrenheit before proceeding. Stir in the heavy cream and ground nutmeg. Gradually add the grated sharp cheddar cheese one handful at a time, stirring gently until completely melted.
Taste and adjust seasoning if necessary. Ladle the warm soup into bowls and serve immediately.
Chef's Notes
- Always grate your cheddar from a solid block. Pre-shredded cheeses are coated with cellulose and starches that prevent clumping in the bag but cause a gritty texture when melted into soups.
- For a deeper, more robust flavor profile, consider using half sharp cheddar and half Gruyere or smoked Gouda.
- Zucchini consists largely of water. Chopping the zucchini uniformly ensures it cooks evenly, allowing you to blend it at the exact moment it becomes tender, avoiding a muddy overcooked flavor.
- Do not skip the nutmeg. A tiny pinch of nutmeg is a classic culinary technique for enhancing the savory, nutty notes of dairy and cheese without making the dish taste like a dessert.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen after a day.
Freezer: 1 month — Freezing may cause slight separation in the dairy. Re-blend after thawing to restore texture.
Reheating: Reheat gently on the stove over low heat, stirring frequently. Do not let it boil, or the cheese may separate.
