Roasted Zucchini and Cheddar Soup
When making soups from garden veggies like zucchini and other squash or tomatoes, peppers, onions etc. I really enjoy roasting the vegetables first. If you enjoy zucchini give this Roasted Zucchini and Cheddar Soup a try.
Roasting vegetables is pretty hands off. Just prep, season and roast. Finishing the soup from there is simple. Roasting veggies adds a depth of flavor, like my homemade Roasted Tomato Sauce Recipe, a must try as well.
The beautiful thing about this Zucchini Soup, is you can keep the soup simple or garnish it up. It will be delicious either way.
Table of Contents
Zucchini Soup Ingredients
- Fresh Ingredients: Zucchini, onion, potato, cheddar cheese & heavy cream
- Pantry Staples: Avocado or olive oil, S&P & vegetable (or chicken) broth,
Variations
- Use any cheddar cheese for this. Different cheddar yields a different flavor. I personally enjoy white cheddar best for this. Always shred the cheese yourself vs buying pre-shredded. For multiple reasons.
- Use a mix of cheddar and gouda, that's the best flavor in my opinion. But honestly, its almost as good with straight cheddar.
- Add in some freshly shredded Parmesan cheese with the cheddar. Again, a different flavor.
- Add garlic or not. Or simply add a squeeze of garlic paste.
- Make this Zucchini Soup on the tick side or on the thinner side, it works both ways. The more stock you add, the thinner it will be.
- I have even made this without stock, simply only adding cream (pictured below, this is the thicker Roasted Zucchini Soup you see made with white cheddar and gouda).
- You can leave the cream out entirely and only add stock.
- Swap vegetable stock for chicken stock.
- Want garlic in your soup? Sauté 2 cloves in a tiny bit of oil, season with s& P and then add in your blended zucchini, onions and potato mixture and take it from there.
Did you know that the zucchini skin had more fiber than the flesh of the zucchini? It also contains a large portion of zucchini's beneficial antioxidants, vitamin C and B6.
Tips
- Serve with warm crusty bread for dipping, yum!
- Roasting the veggies adds more flavor vs simmering, don't skip that step.
- As I said above, this zucchini soup recipe is super flexible and pretty hard to mess up. Have fun with it and take the flavors where you want them to go.
Colleens Note: The difference in color you see in the soup photos above vs the below photo is because, above I used a red cheddar and below a white cheddar combined with gouda. The specks of green you see in the soup is the zucchini skin. No need to peel the zucchini to make this soup.
Storage
This Creamy Zucchini Soup reheats beautifully! Store in a glass jar or bowl or in your covered pot. Reheat gently until warm. Do not boil or you run the risk of "breaking" the cheese and it becoming a little greasy.
Recipe originally posted in 2013. Updated with new photos and text August, 2026.
Other Popular Zucchini Recipes
Zucchini Soup
Ingredients
- 2 good sized zucchini (8-9 inches long each) about 1 ½ pounds
- ½ cup chopped onion
- 1 potato cut into chunks
- 1 TBS avocado or olive oil
- Salt and pepper
- 2 TBS olive oil
- 1 cup vegetable broth or chicken broth (add more broth for a thinner soup)
- 1 cup shredded cheddar cheese more or less (shred the cheese yourself) You can also use a combination of cheddar and gouda
- ⅓ cup heavy cream more or less
Instructions
- Preheat your oven to 350 degrees.
- Line a baking sheet with a piece of parchment paper (or use a casserole dish).
- Wash and dry your zucchini. Slice off the top and bottom areas of the zucchini. Slice down the middle and then cut each side into 1 inch chunks. Place onto a bowl.
- Cut your onion into chunks. Cut your potato into chunks (peeled or not peeled, your choice). Add your onions and potato chunks to the bowl
- Season the vegetables with salt and pepper drizzle with 1 TBS or so of avocado or olive oil. Toss well and pour out onto the baking sheet.
- Bake for 30 minutes.
- Test for doneness. A fork should easily slide into the potato chunks.
- Remove from the oven and allow it to cool a bit. Transfer soup to a blender and puree (be careful if it is hot - the hotter the soup at this stage the more likely the energy from the heat could burst open the top part of your blender when you pulse it, always place a kitchen towel over the lid and press down as you blend). Or place vegetables into a pot and use an immersion blender until smooth.
- Pour into a pot. Depending on how thick your soup is and how thick you want it add anywhere between 6-12 ounces of broth/stock to it. Heat it through. Turn off heat, add in your cheese and stir until melted. If adding heavy cream do so now. Stir and serve.
- Honestly, you can either skip the broth and just add some cream or skip the cream and just add broth. You decide.
- For a little kick, add a few good shakes of Tobasco.
What a super fun trip!! So nice that you and your husband got to get away. I love the cheesiness in this soup. Extra good.
That sounds AH-mazing!
Delicious recipe! Although I find it hard to beat zucchini grilled with balsamic 🙂
How exciting! Sounds like an exciting trip. I am going to have to make this. Perfect!
This looks like a very exciting trip, and the recipe sounds delicious!!! Can not wait to try it out!.
I love soup and any soup that includes cheese is a total winner in my book!