Creamy Zucchini Soup with Cheddar

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.

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 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.

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 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.

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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 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

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: 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

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 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:

Can I make this soup vegan or dairy-free?

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.

Do I need to peel the zucchini?

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.

What if I don’t have soy sauce?

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.

How can I make the soup thicker or thinner?

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.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way