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

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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.

Creamy Cheesy Zucchini Soup

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

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

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until softened and fragrant, about 5 minutes.
Stir in zucchini and cook for 5 more minutes.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until zucchini is tender.
Using an immersion blender (or in batches in a regular blender), blend soup until smooth.
Return soup to pot, stir in cheese and heavy cream until melted and fully combined.
Season with salt and pepper to taste.
Serve hot, garnished with fresh basil or parsley.