Creamy Zucchini Soup with Cheddar

This might just be the coziest bowl of comfort you’ll enjoy — smooth, savory, and packed with flavor. If you’re looking for a simple, homemade gem, my Creamy Zucchini Soup with Cheddar Recipe is going to become your new kitchen favorite.

A close-up of a thick, creamy sauce with a smooth texture and many small black specks throughout. The sauce is pale yellow and fills a large pot with a light-colored inside. A metal ladle lifts some sauce above the pot, showing its dense consistency with slight bubbles. The pot's outer edge is partially visible and dark blue. The background has a soft, white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Zucchini Soup with Cheddar Recipe
Top Tip
How to Serve Creamy Zucchini Soup with Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I’ve made this Creamy Zucchini Soup with Cheddar Recipe dozens of times, and honestly, it never gets old. It’s that perfect balance of silky smooth and cheesy richness, with the fresh zucchini flavor shining through gently. Plus, it’s so straightforward to pull together – even on busy weeknights.

Simplicity that shines: Uses everyday ingredients you probably already have but comes together like a luxe restaurant soup.
Velvety texture makeover: Blending the soup gives it that creamy feel without needing a ton of heavy cream or dairy.
Cheddar magic: The sharpness of cheddar adds an irresistible depth that makes every spoonful sing.
Super versatile: You can tweak the herbs, cheese types, or garnish to suit your mood or what’s in your fridge.

Ingredients & Why They Work

What’s great about this Creamy Zucchini Soup with Cheddar Recipe is how each ingredient plays a role to build layers of flavor while keeping things wholesome. The zucchini and potatoes form the creamy base, while herbs and a splash of soy sauce add subtle complexity.

Flat lay of fresh whole yellow onion, two cloves of garlic, several fresh zucchinis cut into chunks, peeled russet potatoes cut into small pieces, a small pat of golden butter, a small white ceramic bowl of chicken broth, a small white ceramic bowl of soy sauce, a small white ceramic bowl of half and half cream, a small white ceramic bowl of shredded cheddar cheese, and small white ceramic bowls each containing dried rosemary, dried thyme, celery salt, black pepper, salt, and a pinch of cayenne pepper, all arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds richness and helps soften the onions without overpowering.
Yellow onion: Brings sweetness and depth once caramelized.
Garlic: Infuses gently aromatic punch; I love using fresh minced garlic.
Dried rosemary & thyme: Earthy, woodsy notes that pair beautifully with zucchini.
Celery salt, salt & pepper: Essential seasoning to balance the flavors.
Cayenne (optional): Just a pinch adds a tiny kick that lifts the soup.
Zucchini: The star vegetable; no need to peel unless it’s gigantic and tough-skinned.
Chicken broth: Gives the soup body and savory base—feel free to swap for veggie broth.
Soy sauce: Secret umami booster that rounds out the taste beautifully.
Russet potatoes: Help thicken the soup naturally and add comforting texture.
Half and half or heavy cream: Adds smooth creaminess for that classic soup feel.
Cheddar cheese: Sharp and melty, it brings the soup to life and keeps it irresistible.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about making recipes feel like home, so I love experimenting with a few tweaks depending on what I have on hand. Feel free to play around with the herbs, swap the cheddar for something like Gouda, or even stir in some crispy bacon for a smoky kick.

Variation: One time, I swapped chicken broth for mushroom stock and used Parmesan instead of cheddar—which was a deliciously earthy twist I'd happily make again.
Dairy-Free Option: Omit the cream and cheese, then blend in a bit of coconut milk for creaminess without dairy.
Herb Swap: Fresh basil or parsley stirred in at the end brightens the soup beautifully in warmer weather.

Step-by-Step: How I Make Creamy Zucchini Soup with Cheddar Recipe

A white deep bowl filled with creamy pale yellow soup that has small green herb flecks throughout, showing a smooth and thick texture. A silver spoon is lifting some soup from the bowl, held by a woman's hand, highlighting the soup’s consistency. The background and surface are white marble, creating a clean, bright look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the base until fragrant and sweet

Start by gently melting butter over medium heat. Toss in the diced onion and cook until translucent and tender, usually about 5 minutes—don’t rush this step, it really builds flavor. Add the minced garlic along with dried rosemary, thyme, celery salt, salt, pepper, and maybe a pinch of cayenne if you're feeling adventurous. Stir well to coat everything.

Step 2: Add zucchini and start the simmer

Introduce the chopped zucchini next and give it a good stir—you want it to mingle with the onions and herbs. Cook for about 5 minutes to soften the zucchini a bit. Meanwhile, peel and chop your potatoes into evenly sized small pieces so they cook evenly. Add those to the pot along with the chicken broth and a splash of soy sauce for that umami punch.

Step 3: Simmer and blend until velvety

Bring the mixture to a boil, then lower the heat to a gentle simmer. Partially cover and let everything cook until the veggies are fork-tender—usually about 20 minutes. If you spot any foam on top, don’t hesitate to skim it off; it keeps your soup looking clear and clean. When done, carefully blend the soup right in the pot with an immersion blender, or in batches if using a countertop blender, until silky smooth.

Step 4: Stir in cream and cheese for finishing richness

Put the pot back on low heat. Slowly swirl in the half and half or heavy cream, then gradually add shredded cheddar cheese, stirring constantly until it melts completely into the soup. Be patient here—adding cheese at a gentle heat prevents it from clumping or separating. Once smooth and creamy, you’re ready to serve!

Top Tip

After making this soup many times, I’ve learned a few key tricks that help you get it just right every time. These little insights save you from common pitfalls and bring out the best in every ingredient.

Room Temperature Cheese: Let your shredded cheddar come to room temp before adding it to the soup—this helps it melt smoothly without clumping.
Blend Carefully: I prefer an immersion blender to avoid transferring hot soup back and forth; less mess, and you can control the texture easily.
Don’t Skip the Soy Sauce: It adds an invisible layer of umami that enhances the flavors without tasting soy-y at all.
Even Potato Sizes: Cutting potatoes into roughly equal pieces ensures they cook in the same amount of time, keeping your soup silky rather than chunky.

How to Serve Creamy Zucchini Soup with Cheddar Recipe

The image shows two white pots side by side on a white marbled surface. Both pots contain a stew with chunks of green zucchini and pale white cubes of another vegetable floating in a light yellow broth. The left pot's stew looks fresh with clear, bright broth and distinct vegetable pieces, while the right pot's stew is thicker and the broth is more opaque, with the vegetables appearing softer and more cooked. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top my soup with a sprinkle of extra sharp cheddar and a few thinly sliced green onions or chives for color and a little bite. Sometimes I toss on some crispy bacon bits or toasted pumpkin seeds if I want something crunchy. A drizzle of good olive oil or a few drops of hot sauce can also be amazing.

Side Dishes

This soup pairs beautifully with a fresh, crusty baguette or a simple grilled cheese sandwich for dipping. I also love serving it alongside a crisp, tangy salad with a lemon vinaigrette to lighten the meal.

Creative Ways to Present

For special occasions, I like to serve the soup in small cups as an elegant appetizer or in mini bread bowls for a rustic touch. Garnishing with edible flowers or a swirl of herb oil adds a restaurant-quality vibe that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Zucchini Soup with Cheddar Recipe in airtight containers in the fridge, and it keeps wonderfully for up to three days. When reheating, I add a splash of broth or cream to loosen the soup if it has thickened too much.

Freezing

This soup freezes beautifully—just cool it completely, then transfer into freezer-safe containers. When thawed, the texture is just as good, and I find that cheddar melts right back in without any issues.

Reheating

To reheat, I gently warm the soup in a pot over medium-low heat, stirring often to prevent sticking or burning. Adding a little extra cream or broth during reheating helps restore that fresh-made silkiness. Avoid boiling it again to keep the flavors bright.

Frequently Asked Questions:

Can I make this soup vegan or dairy-free?

Absolutely! Just skip the half and half and cheddar cheese. You can use coconut milk or any plant-based cream substitute. Nutritional yeast also adds a cheesy flavor without dairy.

Should I peel the zucchini?

If your zucchini is medium or small, no peeling is needed because the skin is tender and adds color. For jumbo zucchini, peeling is recommended as the skin can be tough and slightly bitter.

Can I use other cheeses instead of cheddar?

Yes! This soup is very versatile. Sharp white cheddar, Gouda, Parmesan, or even a blend of cheeses work wonderfully. Just use good-quality cheese for best melting and flavor.

How do I get the soup extra creamy without adding too much cream?

The potatoes help thicken the soup naturally, and blending the zucchini thoroughly creates that creamy texture. Using an immersion blender right in the pot makes a big difference in smoothness without relying heavily on cream. You can always add cream just to finish for richness.

Final Thoughts

Sharing this Creamy Zucchini Soup with Cheddar Recipe feels like sharing a hug in a bowl. It’s stood the test of multiple family dinners, quick lunches, and even weeknight comforts. I promise you’ll find it easy to love, so grab some fresh zucchini next time you spot them, and let’s make it together – your kitchen will thank you.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Creamy Zucchini Soup with Cheddar Recipe

Step 1: Sauté the base until fragrant and sweet