Creamiest Zucchini Soup Ever – A Cheesy Bowl of Summer Comfort

A rich and velvety zucchini soup infused with cheese for a comforting summer dish that’s perfect for lunch or dinner.

Why You’ll Love This Recipe

I love how this zucchini soup is both creamy and light, making it an ideal comfort food during warmer months. The cheddar cheese adds a wonderful depth of flavor without overpowering the fresh taste of zucchini. It’s easy to make, uses simple ingredients, and comes together in just about 35 minutes. Plus, I enjoy how versatile it is — perfect for a cozy lunch or a satisfying dinner, and it even reheats beautifully for leftovers.

ingredients

• 2 tbsp olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 medium zucchinis, sliced

• 4 cups vegetable broth

• 1 cup shredded cheddar cheese

• 1/2 cup heavy cream

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

directions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and garlic, sauté until softened and fragrant.

3. Stir in zucchini slices and cook for 5–7 minutes until slightly tender.

4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.

5. Remove from heat and blend the soup with an immersion blender until smooth.

6. Return to low heat, stir in shredded cheddar and heavy cream until fully melted and creamy.

7. Season with salt and pepper to taste.

8. Serve hot, garnished with fresh parsley.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to cook, totaling around 35 minutes from start to finish. Each serving is roughly one and a half cups of soup.

Variations

I sometimes swap the heavy cream for half-and-half to make a lighter version without sacrificing creaminess. For a different flavor twist, I replace cheddar with Gruyère or Parmesan cheese. Using a high-speed blender gives me an ultra-smooth texture if I want that silky finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the soup on the stovetop over low heat, stirring occasionally to keep it creamy and prevent the cheese from separating. If the soup thickens too much, I add a splash of vegetable broth or water to loosen it up.

FAQs

Can I make this soup vegan?

I haven’t tried a vegan version myself, but you can use a plant-based cheese alternative and replace the heavy cream with coconut cream or cashew cream to keep it creamy without dairy.

Is it possible to freeze this soup?

Yes, this soup freezes well. I recommend freezing it before adding the cream and cheese. When ready to eat, thaw and reheat the soup, then stir in the cheese and cream for the best texture.

Can I use other types of squash?

Absolutely! I’ve used yellow squash or even a mix of zucchini and yellow squash, and it turns out great. Just adjust cooking time slightly depending on the squash’s tenderness.

What can I serve with this soup?

I enjoy pairing it with crusty bread or a fresh green salad for a complete meal. Sometimes I add a sprinkle of toasted nuts or seeds on top for some crunch.

How can I make the soup thicker or thinner?

If I want it thicker, I reduce the amount of broth or simmer the soup longer before blending. For a thinner consistency, I add extra vegetable broth or a splash of cream while reheating.

Conclusion

This Creamiest Zucchini Soup is a favorite of mine when I want something both comforting and fresh. It’s straightforward to prepare, rich with cheesy goodness, and perfect for summer meals. Whether I’m enjoying it solo or sharing with friends, it never disappoints. I hope you find it as satisfying and easy as I do!