Best 2 Zucchini And Cheddar Cheese Soup Recipes
Zucchini and cheddar cheese soup is a creamy, flavorful, and comforting dish that is perfect for a quick and easy meal. Made with fresh zucchini, sharp cheddar cheese, and a handful of pantry staples, this soup is packed with flavor and nutrients. It is a great way to use up leftover zucchini from your garden, and it's also a kid-friendly recipe that the whole family will love. This article features two variations of the classic zucchini and cheddar cheese soup: a classic version and a slow cooker version. The classic version is made on the stovetop in just 30 minutes, while the slow cooker version is perfect for busy weeknights or lazy weekends. Both versions are equally delicious and satisfying, so you can choose the one that best fits your lifestyle and schedule.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI AND CHEDDAR CHEESE SOUP
Provided by Marialisa Calta
Categories dinner, lunch, soups and stews, appetizer, main course
Time 40m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
- Puree in small batches in a blender or food processor and set aside in the saucepan.
- In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
CHEDDAR CHEESE SOUP WITH ZUCCHINI, BROCCOLI, AND CARROTS
I found this at Good Cheap Eats, a highly recommended blog for great recipes! I'm going to try this recipe as part of a freezer cooking plan.
Provided by Cynthia Q
Categories Vegetable
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.
Tips:
- Choose fresh, tender zucchini. Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has blemishes.
- Use a sharp knife to cut the zucchini. This will help to prevent the zucchini from becoming mushy.
- Cook the zucchini over medium heat. This will help to prevent the zucchini from sticking to the pan and burning.
- Add the cheddar cheese at the end of the cooking process. This will help to prevent the cheese from becoming rubbery.
- Serve the soup immediately. Zucchini soup is best served hot, so make sure to serve it as soon as it is finished cooking.
Conclusion:
Zucchini and cheddar cheese soup is a delicious and easy-to-make soup that is perfect for a quick lunch or dinner. It is also a great way to use up leftover zucchini. With its creamy texture and cheesy flavor, this soup is sure to be a hit with the whole family. So next time you are looking for a quick and easy soup recipe, give zucchini and cheddar cheese soup a try. You won't be disappointed!
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