Creamy Broccoli and Zucchini Soup
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!
Servings: 8
Ingredients
- 1 tablespoon salted butter
- ½ 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
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 1 cup heavy cream
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe makes about eight, 1-cup servings.
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
Calories: 259kcal | Carbohydrates: 8g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 833mg | Potassium: 305mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 32mg | Calcium: 246mg | Iron: 1mg
Find it online at sugarandsnappeas.com!