Name: Creamy Cheesy Zucchini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 medium zucchinis, sliced; 4 cups vegetable broth; 1 cup shredded cheddar cheese; 1/2 cup heavy cream; Salt and pepper, to taste; Fresh basil or parsley, for garnish

A luxuriously creamy zucchini soup blended with cheese, offering a comforting and flavorful taste of summer in every spoonful.

Why You’ll Love This Recipe

I love how this soup transforms simple zucchinis into something rich and satisfying. The creaminess from the cheese and heavy cream makes every spoonful indulgent, while the fresh herbs give it a light, summery finish. I also like that it’s easy to prepare in just over half an hour, making it perfect for busy days when I still want something homemade. Plus, it’s versatile enough for lunch, dinner, or even a cozy starter for a special meal.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 medium zucchinis, sliced
4 cups vegetable broth
1 cup shredded cheddar cheese
½ cup heavy cream
Salt and pepper, to taste
Fresh basil or parsley, for garnish

directions

I heat olive oil in a large pot over medium heat.
I add onion and garlic, sautéing until they’re softened and fragrant, about 5 minutes.
I stir in zucchini and let it cook for another 5 minutes.
I pour in vegetable broth, bring it to a boil, then reduce the heat and simmer for 15 minutes until the zucchini is tender.
Using an immersion blender (or a regular blender in batches), I blend the soup until smooth.
I return the soup to the pot and stir in cheese and heavy cream until melted and fully combined.
I season with salt and pepper to taste.
I serve it hot, garnished with fresh basil or parsley.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I sometimes roast the zucchini first for a deeper flavor. Using a blend of cheeses, like cheddar and parmesan, adds a richer taste. For a lighter version, I swap the heavy cream for half-and-half or milk. If I’m feeling adventurous, I add a pinch of nutmeg or smoked paprika for an extra layer of flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat, stirring occasionally. If it thickens too much, I add a splash of broth or milk to bring back the desired consistency.

FAQs

How can I make this soup vegan?

I replace the cheese with a plant-based cheese alternative and use coconut cream or cashew cream instead of heavy cream.

Can I freeze this soup?

Yes, I freeze it in portions for up to 2 months. I just avoid adding the cheese and cream until after thawing and reheating for the best texture.

What’s the best cheese for this soup?

I like sharp cheddar for its bold flavor, but mild cheddar or a mix with parmesan works wonderfully too.

Can I use chicken broth instead of vegetable broth?

Yes, I sometimes use chicken broth for a richer, savory taste, though it won’t be vegetarian anymore.

How can I make it thicker?

I reduce the broth slightly or add an extra half cup of cheese to create a thicker, creamier soup.

Conclusion

I love how this creamy cheesy zucchini soup balances comfort and freshness in one bowl. It’s a quick, flavorful way to enjoy seasonal produce, and with its adaptable nature, I can make it fit any mood or occasion. Every spoonful reminds me of summer’s best flavors, wrapped in a warm, comforting hug.