Cheesy zucchini soup is a light, creamy bowl with tender zucchini, garlic and a little cheese for savoury richness. Blending half the soup and leaving some pieces whole gives it a better texture.
Ingredients
- 4 medium zucchini, sliced
- 1 onion and 2 garlic cloves
- 1 tablespoon olive oil
- 750 ml vegetable stock
- 1/2 teaspoon thyme, salt and pepper
- 1/2 cup grated cheddar or mozzarella
Method
- Sauté onion and garlic in oil until soft.
- Add zucchini, thyme and stock. Simmer for 12 minutes until tender.
- Blend until smooth, or blend only half for a chunkier soup.
- Return to low heat, stir in cheese and season. Do not boil after adding cheese.
Tips and storage
Young zucchini gives the smoothest flavour. Refrigerate cooled soup for up to 3 days and reheat gently so the cheese stays creamy.
More comforting soup recipes
For more warming dishes, explore our vegetarian global cuisine guide, try the Creamy Cauliflower Soup, or browse the Sweet Potato Soup. For another vegetable-led bowl, see the Carrot Ginger Soup.