This Cheesy Zucchini Soup is the perfect way to use up your extra zucchinis. It’s easy to make, super cozy, and packed with vegetables and protein. Make a double batch and freeze the rest for later. This veggie-loaded soup is great for lunch or dinner and can be enjoyed with crackers or crusty bread.
I’ve been seeing soup recipes all over my social-media feeds lately and I think I’m finally ready to dip my toe into soup season! This Cheesy Zucchini Soup is perfect for that time when summer and fall come together. It’s warm and cozy but also full of fresh, vibrant flavors.
Why You’ll Love This Cheesy Zucchini Soup Recipe!
- It uses up lots of zucchini – If you have tons of zucchini onhand right now, this soup is the perfect way to use them. This recipe calls for 6-8 cups of zucchini, but you can easily make a double batch and freeze some for later.
- It’s the perfect fusion of summer and fall – I love making zucchini soup this time of year because the weather is starting to cool down, but the gardens are still full of zucchini. It’s cozy but also light and fresh.
- Zucchini is good for you – Zucchini is loaded with fiber and water, so it helps keep your digestive system on track, keep you hydrated, and help you manage a healthy weight. It also contains antioxidants that help reduce inflammation inside the body.
Zucchini Cheddar Soup Recipe Ingredients
- Zucchini – This recipe calls for about 6-8 cups of zucchini. I used medium-sized zucchini because I don’t love how soft the inside is once the zucchini gets really huge. If using one of the monster-sized zucchinis, you can add the entire thing in, or remove some of the white spongy inside before dicing it up. The soup gets blended, so the large seeds shouldn’t be a problem. Yellow squash can also be used in addition to, or instead of, zucchini.
- Onion & Garlic – I like to add some yellow onion and fresh garlic for extra aromatic flavor. Any color of onion can be used–and feel free to use as much garlic as you like.
- Veggie Broth – I like to use a vegetable broth concentrate that I add to the water, but use your favorite vegetable broth/stock. You could also use water, but you may need to add some extra spices to flavor it.
- Spices – I like adding fresh or dried herbs for extra flavor. Thyme and rosemary are great, but parsley would also be good.
- Cheese – Sharp cheddar works well in this soup because it has great flavor and melts well. You can use any kind of cheese you prefer.
How To Make The Best Creamy Zucchini Soup
- Heat a large pot over medium heat and add a couple teaspoons of olive oil. Next, add the diced zucchini and onion. Season with a pinch of salt and pepper and stir well. Cook zucchini and onion until softened, about 10 minutes, stirring every few minutes.
- Add the garlic and fresh herbs and cook for another minute. Pour in the vegetable broth, mix well, and let soup come to a simmer. Simmer for about 2-3 minutes, and then turn the heat off.
- Carefully add the soup to a blender or immersion blender in the pot. If using a blender, you may have to do two batches. Place the lid on top and blend the soup until smooth and creamy, 1-2 minutes.
- Add the soup back to the pot and place it back on low heat. Add the shredded cheese and stir until the cheese is completely melted. Season with salt and pepper to taste. Serve with crackers or bread, if desired. Enjoy!
Recipe Frequently Asked Questions
- This zucchini soup recipe is gluten-free; just make sure to use a certified GF broth.
- You can make this recipe vegan by using a vegan cheddar cheese substitute that melts well, or you can add a couple Tablespoons of nutritional yeast just before blending.
- Can yellow squash be used instead of zucchini? Yes, just use the same amount of squash as you would the zucchini. You can also use a mixture of both summer squash.
- Is this soup freezer-friendly? Yes, allow the soup to cool completely and then pack it into a freezer-friendly, airtight container. Place it in the freezer for up to 3 months.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Delicious Zucchini Recipes?
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Cheesy Zucchini Soup
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
This Cheesy Zucchini Soup is the perfect way to use up your extra zucchinis! It’s easy to make, super cozy and it is packed with vegetables and protein. Make a double batch and freeze the rest for later. This veggie packed soup is great for lunch or dinner and can be enjoyed with crackers or crusty bread.
Ingredients
Scale
- 2 teaspoons olive oil, or favorite oil
- 6–8 cups diced zucchini
- 1 small yellow onion, diced
- 2–3 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
Instructions
- Heat a large pot over medium heat and add a couple teaspoons of olive oil. Next, add in the diced zucchini and onion. Season with a pinch of salt and pepper and stir well. Cook zucchini and onion until softened, about 10 minutes, stirring every few minutes.
- Add in the garlic and fresh herbs and cook for another minute. Pour in the vegetable broth, mix well, and let soup come to a simmer. Simmer for about 2-3 minutes and then turn heat off.
- Carefully add the soup to a blender, or use an immersion blender in the pot. If using a blender, you may have to do two batches. Place the lid on top and blend soup until smooth and creamy, 1-2 minutes.
- Add the soup back into the pot and place back on low heat. Add the shredded cheese in and stir soup until cheese is completely melted. Season with salt and pepper, to taste. Serve with crackers or bread, if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup, Vegetarian
- Method: Stovetop
- Cuisine: American
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