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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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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: Low Salt
Description
This creamy zucchini soup features tender zucchini, russet potatoes, and aromatic herbs blended into a smooth, comforting dish. Enhanced with a touch of butter, half and half, and sharp cheddar cheese, this soup is perfect for a cozy lunch or light dinner. The addition of soy sauce adds a subtle umami depth without overpowering the natural flavors.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 5 cups zucchini, cut into chunks
- 2 russet potatoes, about 1 pound, peeled and cut into small pieces
- 3 cups chicken broth
- 1 tablespoon soy sauce (or Worcestershire sauce)
Seasonings
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pinch cayenne pepper (optional)
Dairy
- ½ cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Prepare Cheese: Shred the cheddar cheese from a block and set aside to come to room temperature. This ensures it will melt smoothly into the soup.
- Sauté Aromatics: Melt butter in a soup pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in minced garlic, zucchini chunks, and all seasonings including rosemary, thyme, celery salt, black pepper, salt, and cayenne if using. Cook for 5 minutes, stirring occasionally.
- Add Potatoes and Broth: Peel and rinse the russet potatoes, then cut into uniform small pieces for even cooking. Add potatoes, chicken broth, and soy sauce to the pot. Bring mixture to a boil.
- Simmer Soup: Reduce heat to a low simmer, partially cover the pot, and cook for about 20 minutes or until the vegetables are very fork tender. Skim off any brown foam from the top if it forms.
- Blend Soup: Remove the pot from heat. Use an immersion blender directly in the pot or transfer soup in batches to a blender to puree until completely smooth.
- Add Dairy and Cheese: Return soup to low heat if transferred. Stir in half and half or heavy cream gradually. Slowly sprinkle in the shredded cheddar cheese while stirring continuously until fully melted and combined. Remove from heat.
- Serve: Ladle the warm soup into bowls and serve immediately for a comforting meal.
Notes
- Dairy is optional; the soup is delicious without it for a lighter version.
- Try different cheese varieties such as sharp white cheddar, Parmesan, or Gouda for flavor variations.
- Soy sauce enhances umami without a noticeable soy flavor, making it a great secret ingredient.
- An immersion blender is recommended for easy blending directly in the pot without transfers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently on the stovetop to avoid curdling the dairy.
- Additional recipes with zucchini to try include Zucchini Casserole, Zucchini Crust Pizza, Zucchini Parmesan, and Minestrone Soup.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
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