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Creamy Broccoli and Zucchini Soup

Broccoli and zucchini soup in a white dutch oven, sitting on a cutting board with a napkin, crackers, and fresh herbs in the background.
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5 from 1 review

With just 7 main ingredients and 5 simple recipe steps, this creamy broccoli and zucchini soup is not only easy to make, it's delicious, too! It's light yet comforting, cheesy, veggie-packed, and the perfect way to use up your late summer garden harvest!

Ingredients

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  • 1 tablespoon salted butter
  • 1/2 cup diced yellow onion
  • 4 cups vegetable broth (low sodium)
  • 4 cups chopped zucchini
  • 2 cups chopped broccoli florets
  • 2 cups shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon ground black pepper (plus more to taste)
  • 1 cup heavy cream

Instructions

  1. Add the butter and diced onion to a large soup pot.  Sauté the onion for about 5 minutes on low heat, until the onion is soft and translucent.
  2. Add the vegetable broth.  Increase the heat to medium and bring the broth to a boil.  Once boiling, add the chopped zucchini and broccoli.  Cover and cook the zucchini and broccoli until fork tender, about 10 minutes. 
  3. After the vegetables have cooked, remove the soup pot from the heat.  Using an immersion blender, carefully puree the soup until all of the vegetables are blended together.  
  4. Add the garlic powder, thyme, salt, pepper, and shredded cheddar cheese to the pureed soup.  Stir until the cheese has melted and is fully incorporated into the soup.
  5. Stir in the heavy cream.  Add extra salt and pepper to taste if desired.  Serve and enjoy!   

Notes

  • The amount of salt added depends on the sodium content of your vegetable broth. Add salt as needed, or season throughout the cooking process.  
  • Be very careful when using an immersion blender!  Start on the lowest setting and keep the blender fully submerged when operating.  I like to blend in short bursts and move the blender around as needed.  Turn the blender off before you pull it out of the liquid. 
  • To add variety to your broccoli and zucchini soup, top it with extra crispy bacon pieces, freshly grated parmesan cheese, fresh parsley, a dollop of sour cream, or some crunchy homemade croutons.
  • The nutrition information shown below is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice.

Nutrition

Find it online: https://sugarandsnappeas.com/cheesy-broccoli-zucchini-soup/