Cheesy Broccoli Zucchini Soup

Creamy broccoli and zucchini soup with shredded cheddar cheese.

5 from 10 votes

Cheesy Broccoli Zucchini Soup

Cheesy Broccoli Zucchini Soup is a luxuriously creamy one-pot family favorite! It's made extra hearty with the addition of zucchini, packed full of veggies, but shredded so they blend right in. This is an incredibly easy, 30 minute stovetop version of broccoli cheddar soup that we absolutely love!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Soup

Cuisine: American

Servings: to 6

Calories: 605kcal

Author: Meryl Downing

Ingredients

4 Tablespoons butter
1 small onion chopped
1 medium zucchini shredded (2 cups)
2 medium carrots shredded (1 cup)
4 cups broccoli chopped (about 1 pound)
1 teaspoon kosher salt
8 grinds fresh black pepper
2 cloves garlic minced
⅓ cup flour
4 cups vegetable or chicken stock
2 cups half & half
2 cups cheddar cheese shredded

Instructions

In a large soup pot or Dutch oven over medium heat, melt butter and saute onion, carrot, zucchini and broccoli, seasoned with salt and pepper. Stir occasionally, about 10 minutes.
Add garlic and flour. Stir well, cooking another minute.
Add stock and simmer about 5 minutes while whisking to thicken the soup.
Whisk in half & half, lowering the heat to medium low to keep the soup from boiling. Simmer another few minutes until thick. Whisk in cheese and taste, season with more salt and pepper if needed. Once you have added the cheese, keep over very low heat, do not boil. Serve and enjoy!

Notes

If you aren't serving right away, keep the soup on a very low burner, or even cover it and just turn it off. You don't want to let it boil or overcook. This soup should NOT simmer on the stovetop all day!
Don't skimp on the butter, it is needed to combine with the flour to form a roux, the thickener for the soup.
You can make this soup more or less rich by substituting heavy cream or whole milk for the half & half.

Nutrition