You know those days when you need a big bowl of something warm and comforting, but you’re also staring down a fridge full of summer garden leftovers? Enter zucchini soup, your new favorite way to turn humble veggies into a silky, savory masterpiece. It’s rich, satisfying, and sneaks in all kinds of goodness without feeling like a compromise.

Whether you’re a mom juggling dinner between soccer practice and bedtime stories, or just craving a creamy vegetable soup that doesn’t take forever, this recipe is a game-changer. And yes, it uses that giant zucchini from the garden you weren’t sure what to do with. You’re welcome.

Why You’ll Love This Zucchini Soup

This zucchini soup has everything going for it:

Creamy without being heavy
Packed with garden-fresh flavor
Easily adaptable (hello, dairy-free options!)
Kid-approved—even the picky ones

It also pairs zucchini’s mild sweetness with hearty russet potatoes, aromatic herbs, and a touch of cheddar for a velvety finish that feels like a hug in a bowl.

Ingredients You’ll Need

2 tablespoons butter (30 g)
1 yellow onion, diced
2 cloves garlic, minced
1/4 teaspoon each: dried rosemary, thyme, celery salt, black pepper, salt
Pinch of cayenne pepper (optional)
5 cups zucchini, chopped (750 g)
3 cups chicken broth (710 ml)
1 tablespoon soy sauce or Worcestershire sauce
2 medium russet potatoes, peeled and cubed (450 g)
1/2 cup half and half or heavy cream (120 ml)

1 cup shredded cheddar cheese (115 g)

How to Make This Creamy Vegetable Soup

Prep the cheese: Shred cheddar from a block and let it sit at room temperature—this helps it melt like a dream.
Sauté aromatics: Melt butter in a large soup pot over medium heat. Add onion and cook until softened (about 5 minutes).

Add the veggies & spices: Toss in garlic, zucchini, rosemary, thyme, celery salt, black pepper, salt, and cayenne. Stir and cook for 5 more minutes.
Simmer: Add cubed potatoes, chicken broth, and soy sauce. Bring to a boil, then lower to a simmer. Skim any foam, partially cover, and cook for 20 minutes or until tender.
Blend: Use an immersion blender (or countertop blender in batches) to puree until smooth.

Cream it up: Return soup to low heat. Stir in half and half.
Add the cheese: Slowly stir in shredded cheddar until completely melted and creamy.
Serve hot: Ladle into bowls and bask in the deliciousness.

Tips for the Best Potato Zucchini Blend

Use block cheese: Pre-shredded often contains anti-caking agents that don’t melt as smoothly.
Don’t rush the simmer: Give those veggies time to get soft for easier blending.
Blend safely: If using a countertop blender, vent the lid slightly and cover with a towel to avoid pressure buildup.

Adjust seasoning: Taste after blending and tweak salt or pepper to your liking.

Olivia’s Kitchen Note

This soup became a staple during one particularly overwhelming fall. I had more zucchini than I knew what to do with and two very vocal toddlers demanding dinner ASAP. The first time I made it, my youngest said, “More soup, please!” I nearly fainted. That day, I knew this garden zucchini recipe was a keeper. Since then, it’s been my go-to for quick, cozy meals that feel homemade but don’t leave the kitchen looking like a tornado hit it.

What to Serve with Zucchini Soup

Pair this creamy vegetable soup with a slice of crusty sourdough or a grilled cheese sandwich for extra indulgence. Want something lighter? A fresh green salad with a lemony vinaigrette balances the richness perfectly. It also works beautifully as a starter for heartier meals like roasted chicken or pasta.

How to Store Zucchini Soup

Got leftovers? You’re in luck.

Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
Freezer: Let the soup cool completely, then pour it into freezer-safe bags or containers, leaving some room for expansion. Freeze for up to 3 months.
To Reheat: Thaw overnight in the fridge, then warm slowly over medium heat. Stir often and add a splash of cream or broth if it thickens too much.

FAQs About This Creamy Vegetable Soup

Can I make this dairy-free?

Absolutely! Use olive oil instead of butter, skip the cheese, and substitute with coconut milk or a plant-based cream.

Can I use vegetable broth?

Yes! It makes this a perfect garden zucchini recipe for vegetarians.

Is it freezer-friendly?

Yes, just hold off on adding cream and cheese if you’re planning to freeze it. Stir those in after reheating for the best texture.

Can I use a different type of potato?

Yukon Golds work well, though they have a slightly waxier texture than russets.

One Last Spoonful

This zucchini soup isn’t just another veggie blend. It’s the kind of creamy, crave-worthy comfort food you’ll make once and then wonder how you ever lived without. From the nourishing potato zucchini blend to the dreamy cheddar finish, it’s everything your cozy meal dreams are made of. So you know what to do next time you spot those zucchinis looking lonely in the crisper drawer. Let’s cook up some joy, one spoonful at a time.

Creamy Zucchini Soup: A Cozy Comfort in Every Spoonful

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Author: Amanda Hartwellen
Total Time: 40 minutes
Yield: 4–6 servings 1x
Diet: Low Lactose

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Description

This Creamy Zucchini Soup transforms fresh summer vegetables into a cozy, satisfying bowl of comfort. Blended until silky smooth and finished with cream and cheddar, it’s a quick and nourishing meal ideal for busy weeknights or garden harvest season.

Ingredients

Scale

2 tablespoons butter (30 g)
1 yellow onion, diced
2 cloves garlic, minced
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon celery salt
1/4 teaspoon black pepper
1/4 teaspoon salt
Pinch of cayenne pepper (optional)
5 cups zucchini, chopped (750 g)
3 cups chicken broth (710 ml)
1 tablespoon soy sauce or Worcestershire sauce
2 medium russet potatoes, peeled and cubed (450 g)
1/2 cup half and half or heavy cream (120 ml)
1 cup shredded cheddar cheese (115 g)

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Instructions

Shred cheddar from a block and let it sit at room temperature.

In a large pot, melt butter over medium heat. Sauté the onion for 5 minutes until soft.
Add garlic, zucchini, and seasonings. Cook 5 more minutes.

Stir in potatoes, broth, and soy sauce. Bring to a boil, then reduce to simmer and cook partially covered for 20 minutes.
Blend the soup with an immersion blender or in batches until smooth.
Return to low heat and stir in cream.
Gradually add cheese, stirring until fully melted.

Serve hot with optional garnishes like herbs or croutons.

Notes

Use block cheddar for better meltability.

Don’t overfill the blender when hot—vent safely.

Taste and adjust seasoning after blending.

Swap in olive oil and coconut milk for a dairy-free version.

Vegetable broth makes this vegetarian-friendly.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American