Go Back

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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Entree, Main Course, Side Dish, Soup
Cuisine: American
Keyword: cheesy zucchini soup, do i rinse zucchini after salting, easy zucchini recipes, how to freeze fresh zucchini, why do you salt zucchini, zucchini recipe, zucchini soup
Servings: 6 people
Calories: 286kcal
Author: Barbara

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.
    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. 
  • 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.
    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. 
  • Stir in the flour, and cook on low heat for 5 minutes stirring constantly.
    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. 
  • Increase heat to medium, and slowly add the chicken broth, stirring often until the soup is smooth and thickened.
    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. 
  • Add cheese and milk; do not boil. Heat until warm and smooth.
    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. 

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