Best 2 Zucchini And Cheddar Cheese Soup Recipes

Zucchini and cheddar cheese soup is a creamy, flavorful soup that is perfect for a quick and easy meal. The combination of zucchini and cheddar cheese creates a delicious and hearty soup that is sure to please everyone at the table. This soup can be made with fresh or frozen zucchini, and it is a great way to use up any leftover zucchini you may have. The soup is also versatile and can be easily customized to your liking. For example, you can add other vegetables, such as carrots, celery, or onions, or you can add a different type of cheese, such as Parmesan or Gruyère.

Let's cook with our recipes!

ZUCCHINI AND CHEDDAR CHEESE SOUP

Zucchini And Cheddar Cheese Soup image

Provided by Marialisa Calta

Categories dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield Six servings

Number Of Ingredients 10

Ingredients

2 1/2 cups chicken broth
1/4 cup chopped onion
1/3 cup chopped celery
5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons flour
1/2 cup light cream or milk
1 cup lightly packed, grated, medium-sharp cheddar cheese

Steps:

Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
Puree in small batches in a blender or food processor and set aside in the saucepan.
In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams

CHEDDAR CHEESE SOUP WITH ZUCCHINI, BROCCOLI, AND CARROTS

Cheddar Cheese Soup With Zucchini, Broccoli, and Carrots image

I found this at Good Cheap Eats, a highly recommended blog for great recipes! I'm going to try this recipe as part of a freezer cooking plan.

Provided by Cynthia Q

Categories Vegetable

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 garlic cloves, minced
1/2 medium zucchini, grated
1 carrot, peeled and grated
1/2 onion, grated
1 head broccoli, chopped into mini florets
3 cups chicken broth
2 tablespoons butter
1/4 cup flour
2 cups milk
2 cups shredded cheddar cheese

Steps:

Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.

Tips:

For a creamier soup, use heavy cream instead of milk.
To make the soup even more flavorful, add a teaspoon of garlic powder or onion powder.
If you don't have any cheddar cheese, you can substitute it with another type of hard cheese, such as Parmesan or Gruyère.
For a vegetarian version of the soup, omit the bacon and use vegetable broth instead of chicken broth.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Zucchini and cheddar cheese soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is a great way to use up leftover zucchini and it is also a good source of vitamins and minerals. With its creamy texture and flavorful broth, this soup is sure to be a hit with the whole family.