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. Serves four as a main course, or six as a smaller side dish.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 268kcal
Ingredients
2tablespoonsunsalted butter
1mediumonion, chopped
2garlic cloves, minced
24ouncesbroth, vegetable or chicken
1largehead of broccoli, chopped into small florets
2mediumzucchini, cubed
1carrot, grated
½teaspoonsalt
½teaspoondried thyme
½teaspoonpaprika
¼teaspoonpepper
8ouncessharp cheddar cheese, freshly grated
8ounceswhole 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.
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.
Recipes serves four as a main course, or six as a side dish.
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