Creamy Zucchini Soup with Cheddar and Potatoes Recipe

Introduction

This comforting zucchini soup is creamy, flavorful, and perfect for using up fresh summer squash. With tender vegetables blended smooth and a touch of sharp cheddar cheese, it makes a satisfying meal any time of year.

Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon celery salt
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 1 pinch cayenne pepper (optional)
• 5 cups zucchini, cut into chunks
• 3 cups chicken broth
• 1 tablespoon soy sauce (or Worcestershire sauce)
• 2 russet potatoes (about 1 pound)
• ½ cup half and half (or heavy cream)
• 1 cup cheddar cheese, shredded

Instructions

1. Step 1: Melt the butter in a soup pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, zucchini chunks, and all seasonings (rosemary, thyme, celery salt, pepper, salt, and cayenne if using). Cook for 5 minutes, stirring occasionally.
2. Step 2: Peel and rinse the potatoes, then cut them into small, evenly sized pieces so they cook evenly and quickly.
3. Step 3: Add the potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce the heat to simmer. Skim off any brown foam from the surface if it appears.
4. Step 4: Cover partially and simmer until the vegetables are very tender, about 20 minutes.
5. Step 5: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a regular blender.
6. Step 6: Return the soup to low heat. Stir in the half and half until incorporated.
7. Step 7: Slowly sprinkle in the shredded cheddar cheese, stirring until melted and smooth. Remove from heat and serve warm.

Tips & Variations

• If your zucchini is large and the skin seems tough or bitter, peel it before cooking to improve texture.
• For a vegetarian version, substitute vegetable broth for chicken broth and use Worcestershire sauce instead of soy sauce if preferred.
• Allow the shredded cheese to come to room temperature before adding—it melts more smoothly into the soup.

Storage

Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to peel the zucchini for this soup?

Not usually. The zucchini skin is tender and adds nutrients, but if your zucchini is very large or has a tough skin, you may want to peel it to avoid bitterness.

Can I make this soup dairy-free?

Yes, you can use coconut milk or a dairy-free creamer instead of half and half, and substitute vegan cheese or omit the cheese altogether for a creamy, dairy-free option.

Creamy Zucchini Soup with Cheddar and Potatoes Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

This creamy and comforting zucchini soup combines tender zucchini, potatoes, and aromatic herbs in a silky, cheese-infused broth. It’s an easy-to-make stovetop soup that’s perfect for any season and packed with fresh flavors and hearty texture.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon celery salt
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 pinch cayenne pepper (optional)
• 5 cups zucchini, cut into chunks
• 3 cups chicken broth
• 1 tablespoon soy sauce (or Worcestershire sauce)
• 2 russet potatoes (about 1 pound), peeled and cut into small pieces
• ½ cup half and half (or heavy cream)
• 1 cup cheddar cheese, shredded

Instructions

1. Prepare Zucchini and Cheese: There is no need to peel the zucchini unless they are jumbo sized with tough skins. Shred the cheddar cheese from a block and set it aside at room temperature to allow it to melt smoothly in the soup.
2. Sauté Onions and Garlic: Melt butter in a soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic, zucchini chunks, and seasonings (rosemary, thyme, celery salt, pepper, salt, and optional cayenne). Cook for 5 minutes, stirring occasionally.
3. Prepare Potatoes: Peel and rinse the russet potatoes, then cut them into small, evenly sized pieces for quick and uniform cooking.
4. Add Potatoes and Broth: Add the potato pieces, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any brown foam from the surface if it appears.
5. Simmer Vegetables: Simmer the soup partially covered until all the vegetables are very fork tender, about 20 minutes.
6. Blend Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender and blend thoroughly.
7. Finish Soup: Return the blended soup to low heat. Stir in the half and half slowly, then gradually sprinkle in the shredded cheddar cheese, stirring constantly until melted and combined. Remove from heat and serve immediately.

Notes

• Do not peel zucchini unless they are jumbo-sized to avoid bitterness and tough texture.
• Shredding cheese from a block and letting it come to room temperature ensures smooth melting.
• If you prefer a spicier soup, add the optional cayenne pepper.
• Use an immersion blender for easy blending directly in the pot, or use a countertop blender in batches to avoid spills.
• Half and half can be substituted with heavy cream for a richer soup or skipped to reduce calories.

Keywords: Zucchini soup, creamy zucchini soup, vegetable soup, cheesy soup, stovetop soup, comfort food