Broccoli and cheese soup is one of my favourites and in the summer I enjoy a zucchini version! This zucchini and cheese soup replaces the broccoli with zucchini and it’s super easy to make! The soup is pretty simple with onions, garlic, thyme, broth, and cream in addition to the zucchini and cheese. I like to use a strong white cheddar cheese in this soup but an orange cheddar, or a gruyere, etc., works as well! The potatoes in the soup are there to help thicken it and make it creamy; you can control the thickness of the soup with the amount of broth, more for a thinner soup, less for a thicker soup. This zucchini and cheddar soup is an amazing way to enjoy some zucchini this summer!
Zucchini and Cheese Soup
A super simple and easy to make zucchini soup with plenty of cheese!
- 1 tablespoon butter (or oil)
- 1 cup onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon thyme (optional)
- 3 cups chicken broth (or vegetable broth)
- 2 pounds zucchini, sliced
- 1 pound russet potatoes, peeled and sliced
- 1 pinch nutmeg (optional)
- 1/2 cup heavy cream (or milk)
- 2 cups sharp/old/aged cheddar cheese, shredded
- salt and pepper to taste
- Melt the butter in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
- Add the garlic and thyme, mix, and cook until fragrant, about 30 seconds.
- Add the broth, zucchini, and potato, bring to a boil, reduce the heat and simmer, covered, until tender, about 15 minutes.
- Puree with a stick blender, in a blender, or in a food processor, to the desired consistency.
- Add nutmeg, cream, and cheese and let the cheese melt, about 2-3 minutes.
- Season with salt and pepper to taste and enjoy!
Option: Add 1 cup diced celery with the onions.
Option: Add 1 teaspoon dijon mustard at the end.
Option: Add 1 tablespoon miso just before pureeing.
Option: Add an herb, such as parsley, basil, etc.
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