I absolutely love how this Creamy Zucchini Soup with Cheddar and Herbs Recipe turns out every time I make it in my kitchen. It’s the perfect cozy bowl of comfort—velvety smooth, packed with fresh zucchini flavor, and that cheesy cheddar touch is just heavenly. Whether you’re welcoming the cooler months or looking for a light, yet satisfying dish any time, this soup really hits the spot.
When I first tried this recipe, I was surprised by how simple ingredients came together to create something so rich and flavorful. Plus, it’s incredibly flexible—you can tweak the herbs or cheese to match your mood or what you have on hand. I find myself coming back to this creamy zucchini soup over and over because it’s wholesome, warming, and downright delicious.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday veggies and staples you’ll likely have in your pantry.
- Creamy Yet Light: Balances comforting richness without feeling heavy or greasy.
- Flavorful Depth: Herbs and cheddar add layers of taste that keep every spoonful exciting.
- Perfect for Any Occasion: Works beautifully as a simple lunch, elegant starter, or a cozy dinner at home.
Ingredients You’ll Need
All the ingredients in this Creamy Zucchini Soup with Cheddar and Herbs Recipe come together to create an effortless, comforting bowl. I always recommend fresh zucchini and quality cheddar since they truly make a difference here.
- Butter: Provides richness and helps soften the onions perfectly.
- Yellow onion: Adds sweetness and depth; dicing evenly helps cooks it uniformly.
- Garlic: Fresh minced garlic ramps up the savory profile.
- Dried rosemary, thyme, celery salt, pepper, salt: These dried herbs and seasonings balance and enhance the zucchini’s mild flavor.
- Cayenne (optional): Just a pinch for a subtle warm kick if you like a little heat.
- Zucchini: Fresh and chunked; no need to peel unless really large and tough-skinned.
- Chicken broth: Creates a flavorful base; you can swap for vegetable broth to keep it vegetarian.
- Soy sauce or Worcestershire sauce: Adds a surprising umami boost that makes everything taste deeper.
- Russet potatoes: Helps thicken the soup and add that creamy texture naturally.
- Half and half or heavy cream: Optional for extra creaminess and smooth mouthfeel.
- Cheddar cheese: Always shredded fresh from a block for best melting and flavor.
Variations
I’m all about making this Creamy Zucchini Soup with Cheddar and Herbs Recipe your own, so I often switch things up depending on what’s in season or what’s in my fridge. Feel free to experiment—you’ll be surprised how flexible it is!
- Vegetarian Version: Swap chicken broth for vegetable broth and use a vegetarian Worcestershire sauce or just soy sauce—my family enjoys this just as much.
- Cheese Swaps: I’ve tried sharp white cheddar, gouda, even a sprinkle of Parmesan for a nuttier flavor; each cheese gives a unique twist.
- Herb Variations: Try fresh herbs like basil or parsley if you have them on hand; they brighten the soup wonderfully.
- Spice It Up: If you want more heat, adding a pinch of smoked paprika or cayenne makes a great variation for cooler evenings.
How to Make Creamy Zucchini Soup with Cheddar and Herbs Recipe
Step 1: Sauté Your Aromatics and Seasonings
Start by melting the butter in a sturdy soup pot over medium heat. Throw in the diced yellow onions and let them soften gently, about 5 minutes. I like to stir occasionally so they don’t brown too fast—soft and translucent is what we’re after. Then, add the minced garlic, your zucchini chunks, and all the dried herbs along with a pinch of cayenne if you’re using it. Cook everything together for about 5 minutes, stirring now and then, to marry those fresh and fragrant flavors.
Step 2: Prep and Add the Potatoes
While your aromatics are cooking, peel and rinse those russet potatoes, then chop them into small, even pieces. This ensures they cook quickly and uniformly, which I’ve found is key to avoid lumps in your soup. Once your zucchini mixture looks vibrant and fragrant, stir in the potatoes, then pour in the chicken broth and soy sauce to elevate the umami. Bring the whole pot to a boil, then reduce to a simmer. A little tip: if you notice any brown foam rising to the surface while simmering, skim it off with a spoon to keep the broth clear and clean.
Step 3: Simmer Until Tender and Blend
Cover the pot partially and let those veggies simmer for about 20 minutes, or until everything is fork-tender. The potatoes will have done their magic thickening the soup at this point. Then, turn off the heat and get your immersion blender ready (or carefully transfer in batches to a countertop blender). I love using an immersion blender—it’s so convenient for pureeing right in the pot with minimal mess. Blend until the soup is silky smooth. This step is where the soup really transforms into that luxurious creamy texture we’re aiming for.
Step 4: Add the Cream and Cheddar Finishing Touch
After blending, pop the pot back on low heat and stir in the half and half or heavy cream gently. This adds that extra indulgent creaminess without being too heavy. Now for the star of the show: slowly sprinkle in your shredded cheddar cheese while stirring constantly. This makes sure the cheese melts beautifully without clumping, giving the soup a smooth, velvety finish. Remove from heat as soon as the cheese has fully combined, and you’re ready to serve!
Pro Tips for Making Creamy Zucchini Soup with Cheddar and Herbs Recipe
- Shred Your Cheese Fresh: I learned that freshly shredded cheddar melts way better and blends smoothly than pre-shredded, which often contains anti-caking agents.
- Using an Immersion Blender: This tool saves time and clean-up, letting you puree soup directly in the pot without transfers.
- Don’t Skip the Soy Sauce: The soy sauce adds subtle umami depth that elevates the flavor without making it taste ‘soy-y,’ which surprised me the first time I tried it.
- Even Potato Pieces: Cutting potatoes into equal sizes helps everything cook evenly, preventing chunks or mushy bits in your smooth soup.
How to Serve Creamy Zucchini Soup with Cheddar and Herbs Recipe
Garnishes
I love topping my bowl with a sprinkle of fresh chopped parsley or chives—they add a pop of color and a fresh, mild onion flavor. A dash of cracked black pepper on top highlights the cheesy richness nicely. Sometimes, if I’m feeling indulgent, I add a few crispy bacon bits for texture contrast. The little garnishes truly make this simple soup feel special.
Side Dishes
This soup pairs wonderfully with crusty bread—like a warm baguette or sourdough—to soak up every last bit. For a heartier meal, I also serve it alongside a fresh green salad or savory grilled cheese sandwiches. My family goes crazy for this combo during chilly nights; it’s such a satisfying balance of creamy and crunchy.
Creative Ways to Present
For special occasions, I’ve served this Creamy Zucchini Soup with Cheddar and Herbs Recipe in small mason jars as individual portions—super cute and perfect for a potluck or casual gathering. Another neat trick I’ve tried is swirling in a drizzle of herb-infused olive oil or a dollop of sour cream at the very last second for vibrant color and extra flavor punch. Presentation can make even a simple soup feel like a real treat.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, just transfer leftovers into an airtight container and pop them in the fridge. I’ve kept leftovers fresh for up to 3 days without any loss of flavor or texture. Before reheating, give it a good stir as the cheese can settle a bit.
Freezing
I’ve frozen this soup several times with great success—just cool completely, pour into freezer-safe containers, and it’ll keep for up to 3 months. When you thaw, the texture and flavor still shine through, making it ideal for batch cooking and quick meals later on.
Reheating
Reheat gently on the stove over low heat, stirring often to avoid scorching. If the soup seems a bit thick after chilling or freezing, I add a splash of broth or cream to loosen it right up without diluting flavor. Using medium-low heat helps keep the soup creamy and prevent the cheese from separating.
FAQs
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Do I have to peel the zucchini for this soup?
Nope! I usually leave the skins on because they’re soft and add nutrition, but if your zucchini is particularly large and tough-skinned, peeling might help reduce any bitterness or chewiness.
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Can I make this Creamy Zucchini Soup with Cheddar and Herbs Recipe vegan?
Absolutely! Just swap the butter for a plant-based alternative, use vegetable broth, and choose a vegan cheese or skip the cheese altogether. Coconut cream also works well in place of half and half to keep it creamy.
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What’s the best way to blend the soup?
I highly recommend an immersion blender—it makes pureeing quick and easy without transferring hot soup to a blender in batches. If you don’t have one, a countertop blender works fine, just be careful and blend in batches.
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Can I make this soup ahead of time?
Yes! It actually tastes even better the next day as flavors meld together. Make it a day ahead and reheat gently before serving. Just add the cheese after reheating for best melt and texture.
Final Thoughts
This Creamy Zucchini Soup with Cheddar and Herbs Recipe holds a special place in my recipe arsenal because it’s as comforting as it is versatile. I love recommending it to friends who want an easy weeknight meal that still feels a little fancy. You really can’t go wrong with this one, and I hope you enjoy making it as much as I do—happy cooking!
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Creamy Zucchini Soup with Cheddar and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Zucchini Soup combines tender zucchini, potatoes, and aromatic herbs into a smooth, flavorful dish perfect for any season. Enhanced with a touch of butter, garlic, and a hint of soy sauce for umami, finished with creamy half and half and melted cheddar cheese, it is a versatile soup that can be enjoyed as a light lunch or elegant starter. Easy to prepare on the stovetop, this soup is wholesome and satisfying, with plenty of tips for customization and storage.
Ingredients
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 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 shredded cheddar cheese
Instructions
- Prepare Ingredients: Dice the yellow onion, mince the garlic, cut the zucchini into chunks, and peel and dice the potatoes into small, even pieces to ensure uniform cooking. Shred the cheddar cheese from a block and set it aside to reach room temperature for smooth melting.
- Sauté Aromatics: Melt the butter in a large soup pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, zucchini chunks, and seasonings including rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook this mixture for another 5 minutes, stirring occasionally to combine flavors.
- Add Potatoes and Broth: Add the diced potatoes to the pot along with the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any brown foam that rises to the surface during this time to keep the broth clear.
- Simmer Vegetables: Cover the pot partially with a lid and allow the soup to simmer gently until all the vegetables are very tender and easily pierced with a fork, approximately 20 minutes.
- Blend Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until smooth, then return it to the pot.
- Add Dairy and Cheese: Place the pot back on low heat. Stir in the half and half or heavy cream gradually. Slowly sprinkle in the shredded cheddar cheese while stirring continuously to incorporate it smoothly. Once the cheese has fully melted and combined, remove the soup from heat.
- Serve and Enjoy: Ladle the warm, creamy zucchini soup into bowls and serve immediately. The soup can be garnished with extra cheese or fresh herbs if desired.
Notes
- The addition of dairy is optional; this soup is delicious even without the cream and cheese for a lighter version.
- Experiment with different cheeses such as Sharp White Cheddar, Parmesan, or Gouda for varying flavors.
- Soy sauce adds depth and umami to the soup without imparting a soy flavor; it enhances the overall taste complexity.
- An immersion blender is a convenient tool for making smooth soups directly in the pot without transferring hot liquids.
- Store the soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. It reheats well with minimal texture loss.
- Try other zucchini recipes such as Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, and Minestrone Soup for more ways to enjoy this vegetable.
- This recipe is featured in The Cozy Cookbook, page 67.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
