It’s easy, it’s cheesy, and it’s a great way to use up some of your excess zucchini. Cheesy Zucchini Soup is light enough for the summer months, or freeze your zucchini during summer, and pull it out for this recipe when it turns cooler.
Cheesy Zucchini Soup Recipe:
I’m on a zucchini roll right now, if you haven’t noticed. I just can’t ever seem to use it all up from the garden. I think I’ve found a partial solution in my Louisiana Junior League Cook Book that will allow me to save some zucchini for this winter.
This zucchini soup is the perfect recipe to use up frozen, grated zucchini. Yep, go ahead and freeze it now, and save this recipe for those cold winter months.
How to Freeze Fresh Zucchini:
- Grate zucchini. Put it in a colander and salt generously (about 1 tablespoon).
- Let sit for 30 minutes.
- After the time is up, press out all the excess liquid with a paper towel.
- Put the desired amount in a freezer bag. Seal tightly.
- Freeze immediately.
The day before you are ready to make this zucchini soup with Monterey Jack cheese, allow it to thaw in the fridge. If you find there’s still a lot of excess moisture, drain it off in a colander before using in the soup.
How to Make Zucchini Soup:
Instructions:
- Place grated/shredded zucchini in a colander; sprinkle with salt and let sit for 30 minutes. Press out as much liquid from the zucchini as you can.
- In a large skillet, saute vegetables in melted butter for a few minutes until limp.
- Stir in flour and cook over low heat for 5 minutes, stirring constantly.
- Add in the chicken broth slowly, stirring constantly over medium to medium high heat. Keep stirring until thickened.
- Reduce heat to low; add cheese and milk, stirring until cheese melts and the soup is smooth.
For the full instructions about how to use zucchini squash in soup, scroll to the bottom of this post.
Notes About Zucchini Soup:
- Why do you salt zucchini? It draws out the excess moisture and allows it to run out the colander and down the drain. This keeps the soup from being too liquidy.
- Be sure to squeeze the zucchini after salting with your hands or with a clean towel or paper towel. It’s amazing how much water comes out of the zucchini.
- Do I rinse the zucchini after salting? No, it would defeat the purpose of salting the zucchini in the first place.
- Shredded carrots could be omitted. If so, add more zucchini.
- How to freeze fresh zucchini? Go ahead and salt, drain and squeeze the zucchini. Add it to plastic freezer bags, lay the flat, and freeze immediately.
- If you freeze your zucchini for the recipe, all you need to do is pull it out to thaw in the refrigerator the day before. I’d go ahead and give it another good squeeze before adding it to the skillet.
- Substitute your favorite type of cheese for Monterey Jack, if desired. You might even add some Velveeta or cream cheese to make it a bit creamier.
- Find some of our favorite kitchen essentials and tools in our Amazon store.
More Soup Recipes:
Tuscan Sausage and White Bean Soup
Cheesy Zucchini Soup
It's easy, it's cheesy, and it's a great way to use up some of your excess zucchini. Cheesy Zucchini Soup is light enough for the summer months, or freeze your zucchini during summer, and pull it out for this recipe.
Servings: 6 people
Calories: 286kcal
Ingredients
- 2 medium zucchini, grated or shredded
- 1 Tablespoon salt
- 2 medium carrots, grated
- 1 medium onion, chopped
- 1/2 stick butter
- 4 Tablespoons flour
- 32 ounces chicken (or vegetable) broth
- 8 ounces Monterey Jack cheese, grated
- 1 cup milk or half and half
- salt and pepper to taste
Instructions
- Place grated zucchini in a colander, sprinkle with salt and let drain for 30 minutes.
- After the 30 minutes, squeeze the excess water out of the zucchini by hand, or with a clean towel or paper towel.
- Melt the butter in a large skillet; add all the grated veggies and cook for 5 minutes or until the veggies are limp.
- Stir in the flour, and cook on low heat for 5 minutes stirring constantly.
- Increase heat to medium, and slowly add the chicken broth, stirring often until the soup is smooth and thickened.
- Add cheese and milk; do not boil. Heat until warm and smooth.
Notes
- Why do you salt zucchini? It draws out the excess moisture and allows it to run out the colander and down the drain. This keeps the soup from being too liquidy.
- Be sure to squeeze the zucchini after salting with your hands or with a clean towel or paper towel. It's amazing how much water comes out of the zucchini.
- Do I rinse the zucchini after salting? No, it would defeat the purpose of salting the zucchini in the first place.
- Shredded carrots could be omitted. If so, add more zucchini.
- How to freeze fresh zucchini? Go ahead and salt, drain and squeeze the zucchini. Add it to plastic freezer bags, lay the flat, and freeze immediately.
- If you freeze your zucchini for the recipe, all you need to do is pull it out to thaw in the refrigerator the day before. I'd go ahead and give it another good squeeze before adding it to the skillet.
- Substitute your favorite type of cheese for Monterrey Jack, if desired. You might even add some Velveeta or cream cheese.
- Love this type of soup? Try our Cheesy Broccoli Soup too.
Nutrition
Calories: 286kcal | Carbohydrates: 12g | Protein: 13g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 2024mg | Potassium: 468mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4119IU | Vitamin C: 25mg | Calcium: 361mg | Iron: 1mg
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