Broccoli cheddar zucchini soup is a hearty, comforting soup recipe that's filled with nutritious veggies. All you need is 30 minutes to have a bowl of this creamy, cheesy soup on the table.
Recipe summary
Flavor: Hearty, cheesy, mild.
Made with simple ingredients: Broccoli, zucchini, carrot, and onion are added to a simple, creamy broth along with mild spices and melty cheddar cheese.
Serves: 4 as a main course or 6 as a side dish
Great for: A comforting weeknight meal, meal prep, lunch with a side salad.
Similar to: Potato Zucchini Soup, Creamy Chicken Vegetable Soup
Jump to:
Ingredients and substitutions
- Unsalted butter - Can be substituted with olive oil if desired.
- Onion and garlic - Adds depth of flavor to your soup. Onion can be substituted with sliced leek if desired.
- Broth - Vegetable broth or chicken broth are ideal for this recipe. Low sodium broth will reduce the flavor of your soup. If you need to use low sodium broth for health reasons, I recommend adding extra herbs and spices (check out the section below on adding flavor to your soup).
- Broccoli - One large head of broccoli, cut into small, bite size florets. Frozen broccoli will work as long as it's thawed first.
- Zucchini - You'll need about two medium zucchini for this recipe, cut into small cubes.
- Carrot - Adds a hint of sweetness and color to your soup.
- Seasoning - Salt, pepper, thyme, and paprika add depth of flavor to your soup. Thyme can be substituted with your favorite herb, like basil, oregano, and rosemary.
- Cheese - I recommend using sharp cheddar for this recipe - it adds a nice flavor and pairs well with broccoli. I highly recommend freshly grating your cheese from a block. Pre-shredded cheeses are coated in anti-clumping powders that get grainy when melted. Pepper jack, monterey jack, and parmesan cheese are also great options.
- Milk - Whole milk adds the best texture to your soup, but lower fat milks or unsweetened, unflavored nut milks also work as substitutes. For an even creamier, richer soup, use half & half or heavy cream instead.
How to make broccoli soup
- Melt butter and sauté onions and garlic in a stock pot.
- Add broccoli, zucchini, carrots, broth, and seasoning. Stir to combine.
- Bring to a simmer, cover, and reduce heat to low. Cook until vegetables are fork tender.
- Remove from heat and carefully blend in a blender (filling no more than halfway full) or using an immersion blender. Return soup to pot and add milk and cheese, stirring until melted. Serve warm.
Tips and tricks
Cook vegetables until tender - Test zucchini and broccoli with a fork. You should be met with little resistance. Undercooked veggies won't blend evenly and can leave an undesirable texture in your finished soup.
Use regular broth, not low-sodium - The base of the soup relies on the use of standard broth for flavor. Using low sodium broth will result in a reduced flavor. If you only have low-sodium broth on hand, consider increasing the seasoning to replace the lost flavor.
Variations - Add a spoonful of pesto just before blending. Substitute the cheddar cheese with pepper jack, monterey jack, or parmesan cheese. Top with garlic croutons or parmesan crisps.
Frequently asked questions
No, there's no need to peel your zucchini before adding it to your soup. The skin of the zucchini contains the bulk of the nutrients, like fiber, Vitamins A and C, and antioxidants.
Broccoli zucchini soup keeps well as a leftover. Store in a tightly sealed container in the refrigerator for 3-4 days.Your soup can be reheated over medium heat on the stovetop, or lightly covered with a paper towel in the microwave.
No, dairy-based soups don't freeze and thaw well, so I don't recommend freezing this recipe.
📖 Recipe
Broccoli Cheddar Zucchini Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 24 ounces broth, vegetable or chicken
- 1 large head of broccoli, chopped into small florets
- 2 medium zucchini, cubed
- 1 carrot, grated
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 8 ounces sharp cheddar cheese, freshly grated
- 8 ounces whole milk
Instructions
- In a stock pot over medium heat, melt butter. Add onion and cook for 3-4 minutes, or until edges begin to lightly brown. Add garlic and cook an additional 30 seconds.
- Add broccoli, zucchini, carrots, broth, salt, thyme, paprika, and pepper. Stir to combine. Bring to a simmer, cover, and cook for about 12 minutes, or until broccoli is fork tender (this will depend on the size of your broccoli pieces).
- Remove from heat, allow to cool for a minute, then carefully blend (either using a stand blender with the center cap removed, or an immersion blender) to desired texture (soup can be slightly chunky or completely smooth - your choice).
- Return soup to pot and turn heat to medium-low. Add milk, then add shredded cheese slowly in handfuls (to prevent clumping), stirring until melted.
- Remove from heat and serve warm.
Recommended Equipment
Notes
- Fresh or frozen: This recipe can be prepared with fresh or frozen zucchini. This recipe is a great way to use up frozen zucchini you have on hand.
- Yield: Recipes serves four as a main course, or six as a side dish.
- Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator. Leftovers reheat well on the stovetop over medium heat or in the microwave.
- 1 large head of broccoli = about 3.5 to 4 cups of small florets
Comments
No Comments