Creamy Cajun Zucchini and Potato Soup
Indulge in the rich, velvety flavors of this Creamy Cajun Zucchini and Potato Soup, a comforting blend of simple ingredients elevated with bold Cajun spices. This one-pot wonder combines tender zucchini and creamy russet potatoes, simmered to perfection in a savory broth and finished with a luxurious splash of heavy cream. The warm, smoky undertones of Cajun seasoning and paprika add just the right amount of heat to balance the silky texture of this soup, making it a true crowd-pleaser. Perfect for chilly evenings or anytime you crave a hearty, flavorful meal, this soup is ready in just 45 minutes and pairs beautifully with crusty bread or crackers. Garnish with fresh parsley for a pop of color and a touch of brightness. Whether you're looking for a quick weeknight dinner or an easy lunch, this creamy Cajun soup is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 whole garlic cloves, minced
- 2 medium zucchini, diced
- 3 medium russet potatoes, peeled and cubed
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter and heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini and cubed potatoes to the pot. Stir to combine with the onions and garlic, letting the vegetables cook for 3 minutes.
Sprinkle in the Cajun seasoning and paprika, stirring to coat the vegetables evenly with the spices.
Pour in the chicken or vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, carefully blend the soup in the pot until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy, then return it to the pot.
Stir in the heavy cream and season with salt and black pepper. Allow the soup to heat through over low heat for 5 minutes but do not let it boil.
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot with crusty bread or crackers for a hearty meal.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6750 mg | 293% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 19.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4620 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
