Creamy Cheesy Zucchini Soup
A warm and comforting soup that combines fresh zucchini with rich cheddar cheese, offering a creamy and indulgent experience.
Ingredients
For the Soup Base
- 2 tbsp olive oil For that silky, sautéed base.
- 1 medium onion, chopped Adds depth and sweetness.
- 2 cloves garlic, minced Infuses the soup with aromatic delight.
- 4 medium zucchinis, sliced The star of the show, offering a fresh, green flavor.
- 4 cups vegetable broth Provides a hearty backdrop.
For Creaminess and Flavor
- 1 cup shredded cheddar cheese Because what’s a creamy soup without cheese?
- 1/2 cup heavy cream For that luxurious creaminess.
- to taste Salt and pepper Essential for amplifying all the flavors.
- for garnish Fresh basil or parsley A touch of color and flavor to finish.
Instructions
Cooking the Soup
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic. Sauté until softened and fragrant, about 5 minutes.
- Stir in the zucchini and let it cook for 5 more minutes.
- Pour in the vegetable broth, bringing it to a boil. Then reduce heat and let it simmer for about 15 minutes until the zucchini is tender.
- Using an immersion blender (or working in batches with a regular blender), blend the soup until smooth and velvety.
- Return the soup to the pot. Stir in cheese and heavy cream until melted and fully combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley.
Notes
If you have leftovers, let the soup cool completely before transferring to an airtight container. It freezes well for up to 3 months.