This Cheesy Zucchini Soup is a comforting, creamy blend of fresh zucchini, carrots, and cheddar cheese simmered in savory chicken broth. The vegetables are sautéed until tender, then combined with a light roux and milk for a velvety, flavorful base. This hearty soup is perfect for cozy weeknight dinners or as a side dish for larger gatherings. It strikes the perfect balance between creamy richness and light freshness, making it a versatile addition to any seasonal menu.
Ingredients
- 2 zucchini squash (medium, grated)
- 2 carrots (medium, grated)
- 1 onion (medium, chopped)
- 27 oz chicken broth (2 cans)
- 4 oz cheddar cheese (grated )
- 1 cup milk
- 4 tbsp all-purpose flour
- ½ stick butter (4 tbsp)
- salt (to taste)
- black pepper (to taste)
Instructions
Step 1: Prepare Zucchini
- Grate zucchini in a food processor or by hand.
- Place grated zucchini in a colander, sprinkle lightly with salt, and let it sit for 30 minutes.
- Drain well to remove excess moisture.
Step 2: Sauté Vegetables
- In a large pot, melt ½ stick of butter over medium heat.
- Add grated zucchini, carrots, and chopped onion.
- Sauté until softened and fragrant.
Step 3: Make the Roux
- Sprinkle in flour and stir constantly until combined and slightly thickened.
Step 4: Build the Soup Base
- Gradually add chicken broth while stirring.
- Slowly pour in milk and continue stirring until smooth.
Step 5: Add Cheese & Seasonings
- Stir in grated cheddar cheese until melted.
- Season with salt and pepper to taste.
Step 6: Simmer & Serve
- Reduce heat and simmer for about 10 minutes until the soup thickens.
- Serve hot with bread or crackers.
Tips
- Use low-sodium chicken broth to reduce overall sodium.
- Substitute vegetable broth for chicken broth to make it vegetarian.
- For richer flavor, use sharp cheddar or a blend of cheddar and Gruyère.
- Add a pinch of nutmeg to enhance the creaminess.
- Stir in cooked potatoes or rice for a heartier soup.
- Blend partially with an immersion blender for a smoother texture.
- Add red pepper flakes for gentle heat.
- Replace half the milk with half-and-half for extra creaminess.
- Garnish with croutons or extra shredded cheese before serving.
- Use olive oil instead of oleo if preferred.
Nutrition
Calories: 245kcalCarbohydrates: 13gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.8gTrans Fat: 0.4gCholesterol: 45mgSodium: 740mgPotassium: 410mgFiber: 2gSugar: 5gVitamin A: 3100IUVitamin C: 18mgCalcium: 180mgIron: 1.2mg
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