Cheesy Zucchini Soup

READY IN: 1hr 20mins
Recipe by TishT

A great way to use the overflow of squash from your garden.

Top Review by Shirl

This is delicious! Uses up that prolific weed called zucchini. I did make some minor changes for our tastes. Instead of water I used chicken broth, added a bay leaf and pureed the boiled vegetables, then adding the sliced zucchini along with some onions. Didn't have any tamari so I left it out, it was not missed. This will be made again! Thank you Tish for a very nice soup that uses up zucchini. :)shirley(:

Ingredients Nutrition


  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.

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