Cheesy Zucchini Soup Recipe

Name: Cheesy Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 3 cups onions, diced; 5 cups squash, diced (may be a combo of zucchini, yellow squash and summer squash, using at least half zucchini); 7 cups zucchini, sliced in thin half rounds (if using very small squash, full rounds); 3 -4 tablespoons butter; 2 1/4 teaspoons leaves oregano, crumbled; 1 garlic clove, minced; 6 ounces sharp cheddar cheese, grated; 1 (3 ounce) package cream cheese; 3 tablespoons tamari; 1/4 teaspoon black pepper or 1 pinch cayenne; salt

Servings: persons

6 cups water
3 cups onions, diced
5 cups squash, diced (may be a combo of zucchini, yellow squash and summer squash, using at least half zucchini)
7 cups zucchini, sliced in thin half rounds (if using very small squash, full rounds)
3 -4 tablespoons butter
2 1/4 teaspoons leaves oregano, crumbled
1 garlic clove, minced
6 ounces sharp cheddar cheese, grated
1 (3 ounce) package cream cheese
3 tablespoons tamari
1/4 teaspoon black pepper or 1 pinch cayenne
salt

1
Bring water, onion, diced squash, and butter to boil.
2
Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.
3
Add sliced zucchini, oregano, and garlic, and bring to a boil again.
4
Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
5
Turn heat down to low.
6
In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.
7
Add to the soup.
8
Turn off heat, add tamari, pepper and salt to taste.
9
Serve.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups water, 3 cups onions, diced, 5 cups squash, diced (may be a combo of zucchini, yellow squash and summer squash, using at least half zucchini), 7 cups zucchini, sliced in thin half rounds (if using very small squash, full rounds), and more.

Yes, Cheesy Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Zucchini Soup

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