This might be the creamiest, most comforting soup you didn’t know you needed. The blend of tender zucchini with the rich, sharp bite of cheddar cheese makes this Creamy Zucchini Soup with Cheddar Recipe an absolute winner for easy weeknight dinners or cozy weekends.
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Why You'll Love This Recipe
I first tried this recipe on a chilly fall evening, and I was instantly hooked. It’s one of those dishes that feels fancy but comes together in no time. You’ll love how the flavors balance perfectly, and the texture is silky smooth without being heavy.
- Simple ingredients: Everything you need is probably already in your kitchen. No crazy specialty items here.
- Comfort food with freshness: The zucchini keeps it light, while the cheddar adds that nice cozy richness.
- Super versatile: Whether you want it dairy-free or packed with extra cheese, this recipe adapts to your mood.
- Great for meal prep: It stores and reheats beautifully, making weekday lunches a breeze.
Ingredients & Why They Work
Each ingredient in this Creamy Zucchini Soup with Cheddar Recipe plays a key role in layering flavors and textures – it’s a beautiful balance of creamy, savory, and fresh notes. Here’s my breakdown to help you shop smart and make the best soup possible.
- Butter: Melts down and helps soften the onions while adding richness to the base flavor.
- Yellow onion: Adds a slightly sweet, aromatic foundation – sauté it until soft but not browned.
- Garlic: Just a couple of cloves bring in a subtle warmth and depth.
- Dried herbs (rosemary, thyme): They give the soup an earthy fragrance that makes it special without overpowering the zucchini.
- Celery salt, pepper, and regular salt: Essential for proper seasoning – don’t skimp!
- Cayenne (optional): A tiny pinch offers a gentle kick if you like a little heat.
- Zucchini: Fresh is best! I skip peeling unless they’re huge – the skin adds nice texture and nutrients.
- Chicken broth: Your flavor base liquid – rich and savory.
- Soy sauce: Surprisingly, it adds incredible umami depth. You won't taste soy sauce, just richer flavor.
- Russet potatoes: Help thicken the soup naturally and give it a creamy texture.
- Half and half or heavy cream: Optional, but it amps up the creaminess and smooth mouthfeel beautifully.
- Cheddar cheese (shredded): Sharp or extra sharp cheddar works wonderfully – shredding from a block ensures it melts smoothly.
Make It Your Way
I love tossing in my own twists depending on what’s in season or what I have on hand. This soup is a dream when it comes to personalization, so I definitely encourage you to experiment – it’s how I keep returning to it excited each time.
- Variation: Whenever I want a dairy-free version, I skip the cream and cheese and stir in a bit of coconut milk for creaminess instead. It’s a different vibe but still so tasty.
- Herb swaps: Try fresh basil or parsley on top if you want a brighter finish rather than rosemary and thyme.
- Extra veggies: Stir in some corn kernels or peas near the end for added texture and color.
- Cheese blend: Mixing sharp cheddar with a little smoked gouda creates a lovely smoky background flavor that’s irresistible.
Step-by-Step: How I Make Creamy Zucchini Soup with Cheddar Recipe
Step 1: Sauté the aromatics to build your base
Start by melting the butter in a large soup pot over medium heat. Add your diced onions and cook gently until they become soft and translucent – about 5 minutes. This step is crucial because it develops that lovely sweet flavor that carries through the soup. Next, add the minced garlic and zucchini chunks along with your dried herbs and seasonings. Cook everything together for another 5 minutes, stirring occasionally to marry the flavors and slightly soften the zucchini.
Step 2: Add potatoes, broth, and bring to a simmer
Peel the russet potatoes and chop them into evenly sized small pieces. This ensures they cook through at the same time and become tender quickly. Toss your potatoes into the pot, then pour in the chicken broth and soy sauce. Bring everything to a boil, then reduce to a gentle simmer. If any foam rises to the surface, skim it off for cleaner flavor. Cover partially and let it cook for about 20 minutes until the vegetables are fork-tender.
Step 3: Blend until beautifully smooth
Once the veggies are soft, remove the pot from heat. I find using an immersion blender right in the pot is a game changer – it saves so much time and cleanup. Puree everything until silky smooth. If you don’t have one, just transfer the soup in batches to a blender and be sure to vent the lid slightly to avoid pressure build-up from the steam.
Step 4: Stir in cream and cheese for that luscious finish
If you’re adding dairy, place the pot back on low heat. Slowly pour in the half and half while stirring. Now sprinkle in your shredded cheddar bit by bit, stirring continuously to ensure it melts smoothly without clumping. Remove from heat as soon as the cheese is fully melted – overcooking after this point can make the cheese separate and get grainy.
Top Tip
I’ve made this soup countless times, and a few simple tricks can really elevate your experience. These tips come from my own happy accidents and learning moments — trust me, they make the whole process smoother.
- Room temperature cheese: I always shred my cheddar ahead of time and let it come to room temp while the soup cooks – it melts beautifully and blends seamlessly.
- Immersion blender is your friend: Investing in one saved me tons of time and mess. It blends directly in the pot and you avoid dangerous hot transfers.
- Use soy sauce for secret umami: This ingredient adds deep richness without making the soup taste “soy-y.” It’s my little flavor hack for extra depth.
- Don’t overcook cheese: Once the cheese melts into the soup, remove from heat promptly to keep texture creamy, not grainy.
How to Serve Creamy Zucchini Soup with Cheddar Recipe
Garnishes
I love finishing off this soup with a few sharp cheddar shreds on top for extra melty goodness. Fresh chopped chives or parsley brings a pop of color and fresh flavor. A small drizzle of high-quality olive oil or a dollop of crème fraîche also feels indulgent. If I’m in the mood to jazz it up, a sprinkle of toasted pumpkin seeds adds a nice crunch.
Side Dishes
One of my favorite pairings is a warm crusty baguette or some herb butter toast — perfect for dipping. For a lighter option, a crisp side salad dressed with lemon vinaigrette balances the richness of the soup beautifully. When I want a heartier meal, I serve it alongside pan-seared chicken breasts or a cheesy grilled sandwich.
Creative Ways to Present
For holiday dinners or special occasions, serving this soup in mini bread bowls is a total crowd-pleaser. You can also swirl in a bit of pesto or drizzle balsamic reduction right before serving for a wow factor. I once topped mine with crispy prosciutto shards for a salty crunch that everyone loved.
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Zucchini Soup with Cheddar Recipe in airtight containers in the fridge. It stays fresh for up to 3 days — just give it a good stir before reheating because the cheese can settle a bit.
Freezing
This soup freezes wonderfully. I usually freeze it before adding the cream and cheese, then add those fresh when reheating for the best texture. Freeze in portion-sized containers to keep things flexible.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If needed, add a splash of broth or cream to loosen the texture. Avoid microwaving at high power as cheese can sometimes separate and texture changes.
Frequently Asked Questions:
Absolutely! Simply substitute the chicken broth for a good-quality vegetable broth, and it’s vegetarian-friendly. The soy sauce and herbs give plenty of umami so the flavor stays rich.
Nope! Unless you’re using really large or mature zucchinis, the skins add a nice texture and nutritional value. Just wash and cut them into chunks.
I recommend using a sharp or extra sharp cheddar for bold flavor. Buying a block and shredding it yourself helps it melt smoothly without clumping. You can also mix in other cheeses like gouda or parmesan for a different twist.
Yes! It actually tastes better the next day as flavors meld. Store it in the fridge for up to three days, or freeze it (preferably before adding cream and cheese) for up to three months.
Final Thoughts
This Creamy Zucchini Soup with Cheddar Recipe has become one of my go-to soul foods whenever I need something quick, comforting, and a bit special. It’s forgiving, flexible, and downright delicious, making it perfect for both beginner cooks and seasoned pros. Give it a try the next time you want cozy warmth in a bowl—I promise you’ll keep coming back for more!
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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: Vegetarian
Description
A creamy and comforting zucchini soup made with fresh zucchini, potatoes, and aromatic seasonings, blended smooth and enriched with cheese and half and half for a deliciously rich finish. Perfect as an easy appetizer or light meal.
Ingredients
Soup Base
- 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
- 2 russet potatoes, peeled and cut into small pieces (about 1 pound)
- 3 cups chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
Finishing Ingredients
- ½ cup half and half or heavy cream
- 1 cup cheddar cheese, shredded
Instructions
- Prepare cheese: Shred the cheddar cheese from a block and set aside at room temperature to help it melt smoothly in the soup later.
- Sauté aromatics: Melt butter in a large soup pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in minced garlic, zucchini chunks, and all seasonings including rosemary, thyme, celery salt, pepper, salt, and cayenne if using. Cook for another 5 minutes, stirring occasionally.
- Add potatoes and broth: Peel and rinse the potatoes, cut into uniform small pieces. Add the potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce to a simmer.
- Simmer soup: Simmer the soup partially covered for about 20 minutes until all the vegetables are very fork tender. Skim off any brown foam that forms on the top as needed.
- Blend until smooth: Remove the pot from heat and use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, blend in batches in a blender.
- Add cream and cheese: If desired, return the pot to low heat and stir in the half and half slowly. Gradually sprinkle in the shredded cheese while stirring continuously until melted and combined. Remove from heat once smooth and creamy.
- Serve: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- The dairy is optional; the soup tastes great without half and half and cheese.
- Feel free to experiment with different cheese types like sharp white cheddar, Parmesan, or Gouda.
- Soy sauce adds subtle umami flavor without overpowering the soup.
- An immersion blender is very handy to blend soups smoothly without transferring to another container.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Try other zucchini recipes like Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, and Minestrone Soup for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg
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