How To Make An Easy, 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 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

1. Grate zucchini. Put it in a colander and salt generously (about 1 tablespoon).
2. Let sit for 30 minutes.
3. After the time is up, press out all the excess liquid with a paper towel.
4. Put the desired amount in a freezer bag. Seal tightly.
5. 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.

Ingredient List

• Fresh Zucchini
• Salt
• Carrots
• Onion
• Butter
• All Purpose Flour
• Chicken Broth
• Shredded Cheese
• Milk
• Salt and Black Pepper

How to Make Zucchini Soup

Step by Step Instructions

1. 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.
2. In a large skillet, sauté vegetables on the stove in melted butter over medium heat for a few minutes until limp.
3. Stir in flour and cook over low heat for 5 minutes, stirring constantly.
4. Add in the chicken broth slowly, stirring constantly over medium to medium high heat. Keep stirring until thickened.
5. Reduce heat to a low heat; add cheese and milk, simmer 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. 

Recipe FAQs

1. 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.
2. 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.
3. Do I rinse the zucchini after salting? No, it would defeat the purpose of salting the zucchini in the first place.
4. Shredded carrots could be omitted. If so, add more zucchini.
5. 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.
6. 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.
7. 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.
8. Find some of our favorite kitchen essentials and tools in our Amazon store.

Recipe Variations

• Use any type of cheese including sharp cheddar cheese.
• Switch up the veggies. Try corn or grated cauliflower.
• If you like a smooth soup, puree with an immersion blender before serving.

More Soup Recipes

Tuscan Sausage and White Bean Soup

Ground Beef Veggie Soup

Creamy Chicken Chili

​Can zucchini be put in soup?

Yes, shred or dice zucchini and add to almost any soup. Diced zucchini is the star of my garden veggie soup. I freeze the zucchini and use it all winter long.