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
