📖 Recipe


Cheesy Broccoli Zucchini Soup

Broccoli Zucchini Soup in three white bowls with handles, on a striped dish towel, with three spoons and a small bowl of salt and pepper.

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5 from 1 review

Creamy Broccoli Zucchini Soup is both light and cozy at the same time! Garden fresh zucchini and broccoli are mixed with sharp cheddar cheese to make a bowl of the best creamy, zucchini soup you've ever had! 


  • 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 cup heavy cream


  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 have been blended together.  
  4. Add the garlic powder, thyme 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 salt and pepper to taste.  Serve and enjoy!   


  • The amount of salt that needs to be added is dependent on how much sodium is in your vegetable broth.  Add salt as needed.  
  • Be very careful when using an immersion blender!  Start on the lowest setting.  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.