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Cheesy Zucchini Soup

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

Ready In:
1hr 20mins
Yields:
Units:

ingredients

directions

  • Bring water, onion, diced squash, and butter to boil.
  • Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.
  • Add sliced zucchini, oregano, and garlic, and bring to a boil again.
  • Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
  • Turn heat down to low.
  • 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.
  • Add to the soup.
  • Turn off heat, add tamari, pepper and salt to taste.
  • Serve.
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RECIPE MADE WITH LOVE BY

@TishT
Contributor
@TishT
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"A great way to use the overflow of squash from your garden."
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  1. 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(:
    Reply
  2. 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(:
    Reply
  3. TishT
    A great way to use the overflow of squash from your garden.
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