Getting a healthy dinner on the table takes just about an hour with this Creamy Zucchini Soup with Cheddar Recipe. It’s cozy, comforting, and surprisingly easy to whip up, even on a busy weeknight.
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Why You'll Love This Recipe
I stumbled upon this creamy zucchini soup one chilly evening when I was desperate for something warm and simple. Since then, it’s become my go-to comfort bowl that impresses without fuss. The cheddar cheese adds just the right touch of indulgence.
- Incredible Creamy Texture: Thanks to blending zucchini and potatoes together, the soup is luxuriously smooth without any flour or fancy thickeners.
- Flavor Boost from Cheddar and Soy Sauce: The combination brings out a rich, savory depth you might not expect in a veggie soup.
- Simple, Real Ingredients: You probably have most of these in your kitchen already – no last-minute grocery runs needed.
- Customizable and Kid-Friendly: It’s mild enough for picky eaters, and you can tweak the seasonings or cheese to suit your family’s taste.
Ingredients & Why They Work
Each ingredient in this Creamy Zucchini Soup with Cheddar Recipe plays a starring role — from the zucchini’s freshness to the potatoes that give it heartiness. I always grab smaller zucchinis for sweeter flavor, and shredding the cheese fresh really makes a difference.
- Butter: Provides a rich base for sautéing onion and garlic, adding depth without overpowering.
- Yellow Onion: Adds natural sweetness and balances the soup’s savory notes.
- Garlic: A gentle but necessary punch that lingers in the background.
- Dried Rosemary, Thyme, Celery Salt, Pepper, Salt: These seasonings create layers of flavor, making the soup complex but cozy.
- Cayenne (optional): Adds warmth if you like a tiny spicy kick, but feel free to skip it for kids.
- Zucchini: The star — fresh, tender, and seasonal vegetable that cooks quickly and blends perfectly.
- Chicken Broth: Provides savory depth and thins the soup to the ideal consistency.
- Soy Sauce: A secret umami booster—it softens flavors and makes every bite memorable.
- Russet Potatoes: Add creaminess and body to the soup after blending, creating that satisfying mouthfeel.
- Half and Half or Heavy Cream: Optional, but it amps up the velvety texture beautifully.
- Cheddar Cheese: Sharp, melty, and utterly comforting—the crowning touch.
Make It Your Way
I love experimenting with this Creamy Zucchini Soup with Cheddar Recipe depending on my mood and what’s in the fridge. It’s so forgiving that you can easily customize it and still end up with a delicious bowl.
- Variation: I’ve swapped out the cheddar for smoked gouda on occasion when I want a smoky flavor, and it’s just as dreamy.
- Dairy-Free Version: Leave out the half and half and cheese, then add a splash of coconut milk for creaminess without dairy.
- Herb Twists: Fresh basil or parsley stirred in right at the end brings a bright herbal contrast that I adore in summer.
Step-by-Step: How I Make Creamy Zucchini Soup with Cheddar Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by melting butter in your soup pot over medium heat. Toss in the diced onion and cook it gently until it’s translucent and sweet—about five minutes. Then add minced garlic and your dried herbs, along with a pinch of celery salt, pepper, and a little cayenne if you’re feeling adventurous. Stir it all so the garlic and seasonings wake up and coat the veggies.
Step 2: Add Zucchini and Cook Lightly
Pour in your zucchini chunks right into the pot. No need to peel unless they’re huge—like the kind with tough skin—that can make your soup bitter. Cook this mixture for about five minutes, stirring occasionally to soften the zucchini and marry the flavors.
Step 3: Prep and Add Potatoes, Broth & Soy Sauce
While the zucchini cooks, peel and chop your russet potatoes into even, small pieces. This helps them cook quickly and become tender throughout. Add the potatoes to your pot with the zucchini, then pour in the chicken broth and soy sauce. Bring everything to a boil, then reduce to a low simmer. If you notice any foamy bits on top, skim them off to keep the broth clear and sweet.
Step 4: Simmer Until Vegetables Are Tender
Let your soup gently bubble away, partially covered, for about 20 minutes. You'll know it’s ready when both the potatoes and zucchini feel very soft when poked with a fork—that’s the secret to that smooth final texture.
Step 5: Blend Until Silky Smooth
Take your immersion blender out and blend the soup right in the pot for convenience, or carefully transfer in batches to a regular blender. Blend until you can’t see any lumps—pure creamy goodness! If you don’t have an immersion blender yet, I can't recommend one enough; it’s a total game changer for soups.
Step 6: Stir in Cream and Cheese
Turn the heat back on low, and slowly whisk in the half and half or cream if you’re using it. Then sprinkle shredded cheddar cheese by the handful into the soup, stirring continuously to help it melt evenly without clumping. Once everything is smooth and blended together, remove from heat and ladle into bowls!
Top Tip
Over the years, I’ve learned a few tricks that seriously elevate this Creamy Zucchini Soup with Cheddar Recipe. These helped me move from ‘just okay’ soup to a favorite every time.
- Don’t Overcook Zucchini Before Simmering: Letting it soften just a bit during sauté prevents it from turning mushy or bitter later on.
- Room Temperature Cheese: Shredding cheddar ahead and letting it come to room temperature helps it melt smoothly without clumping in the hot soup.
- Immersion Blending: This tool makes blending the soup safe and easy, and you avoid ugly spills or burns from hot liquid.
- Skim the Foam: Removing foam during boiling keeps the broth clear-tasting, making your soup more refined.
How to Serve Creamy Zucchini Soup with Cheddar Recipe
Garnishes
I usually top my soup with a sprinkle of extra shredded cheddar and a few fresh thyme leaves or finely chopped chives for a little color and bite. A dollop of sour cream or Greek yogurt can add a tangy balance, too—especially if you’re in the mood for something richer.
Side Dishes
This soup pairs beautifully with crusty bread—homemade sourdough if you’re feeling fancy—or even grilled cheese for a classic combo. On lighter days, a mixed green salad with a bright vinaigrette balances the richness perfectly.
Creative Ways to Present
For special occasions, I like serving the soup in small espresso cups as a starter, garnished with tiny basil leaves and a drizzle of olive oil. It feels fancy but is super easy to prepare ahead of time.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftover soup in an airtight container in the fridge, where it keeps well for up to 3 days. When reheating, I add a splash of broth or cream to loosen it up since it thickens as it chills.
Freezing
This Creamy Zucchini Soup with Cheddar Recipe freezes beautifully. I portion it out into freezer-safe containers up to 3 months in advance. When thawed, the flavor holds up surprisingly well, though I usually re-melt the cheese gently to maintain that creamy texture.
Reheating
Reheat slowly on low heat, stirring often to keep the texture smooth and avoid the cheese from separating. A splash of cream or broth during reheating also helps refresh the soup to its fresh-from-the-pot consistency.
Frequently Asked Questions:
Absolutely! While cheddar is classic for its sharpness and meltability, I’ve tried sharp white cheddar, Parmesan, and gouda—all delicious. Just pick a cheese that melts well and suits your taste preference.
Not really, unless your zucchini is a large, older one with thick skins that can be bitter. For regular garden or store-bought zucchinis, the skin softens during cooking and adds nutrients and texture.
Yes! To make it vegetarian, swap chicken broth for vegetable broth. For vegan, use vegetable broth and replace butter with olive oil, and use coconut milk or other plant-based cream instead of half and half. Omit the cheese or use a vegan cheese alternative.
Great question! The potatoes make the soup thick once chilled. Just add a little chicken broth, water, or cream when reheating and stir well to get it back to the right creamy consistency. Heating slowly helps as well.
Final Thoughts
This Creamy Zucchini Soup with Cheddar Recipe is one of those dishes that feels like a warm hug in a bowl — easy to make, flexible, and full of flavor. I genuinely look forward to making it whenever zucchini is in season, and I hope you’ll enjoy it just as much in your kitchen. It’s a cozy classic that’s waiting to become a staple in your recipe rotation!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This creamy and comforting Zucchini Soup blends tender zucchini and potatoes with aromatic herbs, finished with a touch of cheese and cream for a rich, savory flavor. Perfect as a light lunch or starter, it’s easy to make and freezes beautifully for later enjoyment.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
Seasonings
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper, optional
Vegetables & Liquids
- 5 cups zucchini, cut into chunks
- 2 russet potatoes, equal to 1 pound, peeled and cut into small pieces
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
Dairy & Cheese
- ½ cup half and half or heavy cream
- 1 cup cheddar cheese, shredded
Instructions
- Prepare the cheese: Shred the cheddar cheese from a block and set it aside at room temperature to ensure it melts smoothly into the soup later.
- Sauté aromatics: Melt butter in a soup pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook briefly until fragrant.
- Add zucchini and seasonings: Add the cut zucchini along with dried rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for 5 minutes, stirring occasionally to combine flavors.
- Prepare potatoes: Peel and rinse russet potatoes. Cut into small uniform pieces so they cook evenly and quickly.
- Add liquids and simmer: Add potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce to a simmer. Skim off any brown foam from the surface as needed.
- Cook vegetables until tender: Simmer partially covered for about 20 minutes or until the vegetables are very fork tender.
- Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender and blend.
- Finish with cream and cheese: Return the blended soup to low heat. Stir in half and half gently. Slowly add shredded cheddar cheese, stirring constantly until fully melted and incorporated. Remove from heat and serve immediately.
Notes
- The dairy components are optional; the soup tastes wonderful without cream and cheese if you prefer a lighter version.
- Experiment with different cheeses such as sharp white cheddar, Parmesan, or Gouda to alter the flavor profile.
- Soy sauce adds a subtle umami depth without an overt soy flavor, enhancing the overall taste.
- An immersion blender is helpful for blending directly in the pot, saving time and reducing cleanup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The soup reheats beautifully.
- Try pairing with zucchini-based recipes like Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, or Minestrone Soup for more vegetable-forward meals.
- For jumbo zucchini, consider peeling to avoid tough or bitter skins.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
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