Getting a healthy dinner on the table takes just about an hour with this Creamy Zucchini Soup with Cheddar Recipe, and I promise it’s worth every bite. It’s velvety, comforting, and perfect for cozy evenings when you want something simple but special.
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Why You'll Love This Recipe
I fell in love with this recipe the first time I made it last summer when my garden zucchini came in thick and fast. It’s quick to assemble, super creamy without feeling too heavy, and the cheddar adds that perfect cheesy punch. I find myself reaching for it as an easy go-to whenever zucchini season hits.
- Simple Ingredients: Uses everyday items you probably already have in your kitchen, so no last-minute grocery runs.
- Super Creamy Texture: The cheddar cheese melts smoothly, giving a luscious feel without needing thickening agents like flour.
- Full of Flavor: A splash of soy sauce adds that umami depth that surprises guests and keeps the soup interesting.
- Versatile and Adaptable: Easy to tweak with herbs, dairy alternatives, or different cheeses for your unique taste buds.
Ingredients & Why They Work
This Creamy Zucchini Soup with Cheddar Recipe brings together fresh zucchini, potatoes, and cheese in a way that creates a naturally thick, creamy soup without any flour or heavy cream required. The savory notes come from well-rounded seasonings and a secret splash of soy sauce that enhances everything else.

- Butter: Adds richness and helps soften the onions and zucchini, forming the soup's flavorful base.
- Yellow onion: Brings sweetness and depth when softened just right—don’t rush this step, it's key.
- Garlic: Offers a subtle, aromatic kick without overpowering the zucchini’s freshness.
- Dried rosemary, thyme, celery salt, pepper, salt: This combo layers gentle herbal and savory flavors that complement the veggies perfectly.
- Cayenne (optional): Just a pinch lifts the flavor with a tiny edge of heat but is totally optional if you prefer mild.
- Zucchini: The star of the show, fresh and tender—no need to peel unless jumbo and tough-skinned.
- Chicken broth: Provides a savory liquid base; you can swap with veggie broth for a vegetarian version.
- Soy sauce (or Worcestershire): Supercharges umami, making the soup taste homemade and complex.
- Russet potatoes: Add body and creaminess once blended; cut them into uniform pieces for even cooking.
- Half and half or heavy cream: Optional, but it softens the texture and adds velvety smoothness.
- Cheddar cheese: Sharp or mild works, but shredding from a block is key to melting smoothly without clumping.
Make It Your Way
I like to keep things classic but sometimes swap the cheddar for a mix of gouda and parmesan for a bit of smoky depth. You can make this soup dairy-free by skipping the cream and cheese altogether or using a plant-based cheese alternative. The key is blending it until smooth—that’s where the magic happens.
- Variation: Once, I added fresh basil and a squeeze of lemon juice at the end for a brighter, herbaceous twist that my family really enjoyed.
- Dairy-Free Version: Use coconut cream for richness and nutritional yeast instead of cheese to keep the umami flavors while avoiding dairy.
- Seasonal Twist: Stir in some sautéed mushrooms or corn kernels if you want to jazz up the texture.
Step-by-Step: How I Make Creamy Zucchini Soup with Cheddar Recipe
Step 1: Soften Onions and Garlic Gently
Start by melting butter over medium heat in your soup pot. Toss in diced yellow onions, letting them soften until translucent—around 5 minutes. This step builds the base flavor, so don’t rush it! Then add minced garlic and stir for about a minute, until fragrant but not brown.
Step 2: Add Zucchini and Seasonings
Now, toss in your chopped zucchini along with dried herbs like rosemary, thyme, celery salt, pepper, and a pinch of cayenne if you’re feeling bold. Stir everything together and cook for another 5 minutes. This softens the zucchini slightly and lets the herbs bloom into the soup.
Step 3: Add Potatoes, Broth & Soy Sauce
Peel and dice russet potatoes into small, even pieces so they cook at the same rate. Add them to the pot along with chicken broth and soy sauce. Bring everything to a boil, then reduce heat to a gentle simmer. If you notice any foam rising, skim it off to keep the broth clear and clean-looking.
Step 4: Simmer Until Tender, Then Blend
Cover the pot partially and let the veggies cook until they’re fork-tender—usually about 20 minutes. Then, take it off the heat and blend with an immersion blender right in the pot or transfer it in batches to a blender. Blend until completely smooth and silky, which is essential for that creamy texture.
Step 5: Finish with Cream and Cheese
Put the pot back on low heat and stir in half and half or cream if you’re using it. Then slowly sprinkle in shredded cheddar cheese while stirring constantly so it melts evenly without clumping. Remove from heat once fully combined and serve immediately for the best experience.
Top Tip
I’ve made this soup dozens of times, and my best advice? Don’t rush the sautéing step—letting the onions and garlic cook slowly develops flavor that makes the whole bowl sing. Also, shredding your own cheddar from a block really makes a difference in texture over pre-shredded stuff.
- Use an Immersion Blender: It saves so much cleanup and blends perfectly smooth, right in the pot.
- Add Soy Sauce Carefully: A tablespoon is enough — it’s all about subtle umami, not tasting salty.
- Uniformly Dice Potatoes: Ensures even cooking, so you don’t end up with lumps or crunchy bits.
- Cheese at Room Temp: Letting your cheddar come down to room temp before adding prevents clumping and helps it melt smoothly.
How to Serve Creamy Zucchini Soup with Cheddar Recipe
Garnishes
I love topping this soup with a little extra shredded cheddar just before serving. Sometimes, I sprinkle crunchy toasted pumpkin seeds or crispy bacon bits on top for texture. A dollop of sour cream or a few fresh chopped chives work wonderfully too, adding freshness and color.
Side Dishes
This soup pairs perfectly with warm crusty bread or buttery garlic toast for dipping. If I want something light, I’ll serve it alongside a fresh green salad or even a simple grilled cheese sandwich for an ultimate comfort meal.
Creative Ways to Present
For a dinner party, I've served the soup in mini bread bowls—that always wows guests. You can also drizzle a little chili oil on top or swirl some pesto for a splash of color and flavor. Using clear glass bowls lets the vibrant green color shine through beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the fridge for up to 3 days. I like to cool it completely before sealing the container to keep it fresh and convenient if you want a quick lunch or dinner later.
Freezing
This soup freezes beautifully — just pour it into freezer-safe bags or containers and store for up to 3 months. When I do this, I usually skip adding the cream and cheese before freezing and instead add them fresh when reheating for the best texture.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching. If stored without cheese, add shredded cheddar and a splash of cream as it warms through to bring back the silky finish and rich flavor.
Frequently Asked Questions:
Absolutely! Skip the butter and cheese, and use a vegetable broth and plant-based cream or coconut milk instead. Nutritional yeast adds a lovely cheesy depth as a substitute for cheddar.
Not usually! Unless your zucchini is really large and the skin feels tough or bitter, you can leave the skin on. It adds great fiber and nutrients and blends smoothly in the soup.
You can substitute Worcestershire sauce or even a splash of tamari if you have it. It’s mainly there to boost umami and deepen flavor so any of these alternatives work well.
If you want it thicker, add more potatoes or reduce the broth slightly. To thin it out, simply add more broth or water when reheating until you get your desired consistency. Blending thoroughly also helps create a smooth, thick texture.
Final Thoughts
This Creamy Zucchini Soup with Cheddar Recipe has become a family favorite for me, a humble way to celebrate fresh summer produce while indulging in comforting creamy goodness. If you haven’t tried a zucchini soup before, give this one a go—you’ll probably find it becomes a staple just like it did for me. I can’t recommend it enough for those evenings when you want warmth, flavor, and a little kitchen magic all in one bowl.
Print
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 Lactose
Description
This creamy zucchini soup is a comforting and flavorful dish made with fresh zucchini, potatoes, aromatic herbs, and a touch of cheese. Perfect for a light lunch or dinner, it blends wholesome ingredients into a smooth, velvety soup enhanced with a hint of umami from soy sauce and optional dairy for richness.
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
Dairy and Cheese
- ½ cup half and half or heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Prepare Cheese: Shred the cheese from a block and set it aside at room temperature to help it melt smoothly into the soup later.
- Sauté Aromatics: Melt the butter in a soup pot over medium heat. Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic, zucchini chunks, dried rosemary, thyme, celery salt, pepper, salt, and optional cayenne. Cook for 5 minutes, stirring occasionally.
- Prepare Potatoes: Peel and rinse the potatoes. Cut them into small, evenly sized pieces to ensure they cook evenly and quickly.
- Combine and Simmer: Add the cut potatoes, chicken broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any brown foam from the surface if necessary.
- Cook Vegetables: Let the soup simmer partially covered until the zucchini and potatoes are very fork-tender, about 20 minutes.
- Blend Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender and blend until creamy.
- Add Dairy and Cheese: Optionally, return the soup to low heat. Stir in the half and half slowly. Gradually sprinkle in the shredded cheese while stirring to combine. Remove from heat once cheese is fully melted and incorporated.
- Serve: Ladle the soup into bowls and serve warm immediately.
Notes
- The dairy is optional; the soup tastes great without it. If adding cheese, try different types such as sharp white cheddar, Parmesan, Gouda, or a blend.
- Soy sauce adds depth and umami flavor without overtly tasting salty; it's a great secret ingredient to enhance the soup.
- An immersion blender is convenient for pureeing soups directly in the pot without transferring hot liquid.
- Use fresh zucchini that is not jumbo size to avoid tough and bitter skins; no need to peel for average-sized zucchini.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The soup freezes and reheats very well.
- Explore more zucchini recipes like zucchini casserole, zucchini crust pizza, zucchini Parmesan, and minestrone soup for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
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