Name: Broccoli Zucchini Cheddar Soup: A Delicious & Healthy Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: Broccoli: 1 large head (about 1.5 lbs), cut into florets; Zucchini: 2 medium (about 1 lb total), chopped; Cheddar Cheese: 8 oz, sharp or medium, shredded; Yellow Onion: 1 medium, chopped; Garlic: 4 cloves, minced; Vegetable Broth: 6 cups (48 oz); Heavy Cream: 1 cup; Olive Oil: 2 tablespoons; Butter: 2 tablespoons; All-Purpose Flour: 2 tablespoons; Salt: 1 teaspoon, or to taste; Black Pepper: 1/2 teaspoon, or to taste; Nutmeg: 1/4 teaspoon, freshly grated (optional, but highly recommended!); Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat); Fresh Parsley: 2 tablespoons, chopped (for garnish); Croutons: For serving (optional)

Broccoli Zucchini Cheddar Soup: Prepare to be amazed! This isn't your average vegetable soup; it's a creamy, comforting hug in a bowl that even the most ardent vegetable skeptics will adore. Imagine a velvety smooth texture, bursting with the subtle sweetness of zucchini, the earthy goodness of broccoli, and the sharp, satisfying tang of cheddar cheese. It's a symphony of flavors that will leave you craving more.

While the exact origins of combining these particular vegetables into a soup are somewhat modern, the concept of vegetable soups themselves stretches back centuries. Cultures around the world have long relied on hearty, nourishing soups to utilize seasonal produce and provide sustenance. This Broccoli Zucchini Cheddar Soup builds on that tradition, offering a contemporary twist with the addition of cheddar, a cheese beloved for its melting properties and rich flavor.

So, why do people love this soup so much? It's simple: it's incredibly delicious, surprisingly healthy, and wonderfully easy to make. The combination of broccoli and zucchini provides a wealth of vitamins and minerals, while the cheddar adds a creamy richness that makes it feel indulgent. Plus, it's a fantastic way to sneak extra vegetables into your diet, especially for picky eaters! Whether you're looking for a quick weeknight meal or a comforting lunch on a chilly day, this soup is guaranteed to become a new favorite.

Ingredients:

Broccoli: 1 large head, about 1.5 lbs, cut into florets
Zucchini: 2 medium, about 1 lb total, chopped
Cheddar Cheese: 8 oz, sharp or medium, shredded
Yellow Onion: 1 medium, chopped
Garlic: 4 cloves, minced
Vegetable Broth: 6 cups (48 oz)
Heavy Cream: 1 cup
Olive Oil: 2 tablespoons
Butter: 2 tablespoons
All-Purpose Flour: 2 tablespoons
Salt: 1 teaspoon, or to taste
Black Pepper: 1/2 teaspoon, or to taste
Nutmeg: 1/4 teaspoon, freshly grated (optional, but highly recommended!)
Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat)
Fresh Parsley: 2 tablespoons, chopped (for garnish)
Croutons: For serving (optional)

Preparing the Vegetables:

First, let's get our vegetables prepped. Wash the broccoli thoroughly. Then, using a sharp knife, cut the broccoli head into florets. Don't discard the stalk! Peel the tough outer layer and chop the tender inside into small pieces. This adds extra flavor and reduces waste.
Next, wash and chop the zucchini. There's no need to peel it unless the skin is particularly thick or damaged. Just chop it into roughly 1/2-inch pieces.
Peel and chop the yellow onion. Aim for a small dice, so it cooks evenly and melts into the soup nicely.
Mince the garlic cloves. I like to use a garlic press, but finely chopping them works just as well.

Sautéing the Aromatics:

Now, let's build some flavor! In a large pot or Dutch oven, heat the olive oil and butter over medium heat. The combination of oil and butter adds richness and prevents the butter from burning.
Add the chopped onion to the pot and sauté for about 5-7 minutes, or until it becomes translucent and softened. Stir occasionally to prevent sticking.
Add the minced garlic and red pepper flakes (if using) to the pot. Sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Soup Base:

Sprinkle the flour over the sautéed onions and garlic. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup. Make sure the flour is fully incorporated and doesn't clump.
Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth.
Add the broccoli florets and chopped zucchini to the pot. Stir to combine.
Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the broccoli is tender. You should be able to easily pierce the broccoli with a fork.

Blending and Finishing:

Carefully transfer the soup to a blender. You may need to do this in batches, depending on the size of your blender. Alternatively, you can use an immersion blender directly in the pot.
Blend the soup until it is smooth and creamy. Be very careful when blending hot liquids, as they can splatter. If using a regular blender, remove the center piece of the lid and cover with a towel to allow steam to escape.
Pour the blended soup back into the pot.
Stir in the heavy cream and nutmeg (if using). Heat gently over low heat, but do not boil.
Season with salt and pepper to taste. Start with the recommended amounts and adjust as needed.
Remove the pot from the heat and stir in the shredded cheddar cheese until it is melted and smooth. The residual heat from the soup will melt the cheese.

Serving:

Ladle the soup into bowls.
Garnish with fresh chopped parsley and croutons (if using).
Serve immediately and enjoy!

Tips and Variations:

Make it Vegan: Substitute the butter with vegan butter, the heavy cream with coconut cream or cashew cream, and the cheddar cheese with vegan cheddar cheese.
Add More Vegetables: Feel free to add other vegetables like carrots, celery, or potatoes to the soup. Just adjust the cooking time accordingly.
Spice it Up: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
Add Protein: You can add cooked chicken, sausage, or chickpeas to the soup for a heartier meal.
Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Freezing: The soup can be frozen, but the texture may change slightly after thawing. It's best to freeze it before adding the cheese and cream. Add those after thawing and reheating.
Broth Options: While I prefer vegetable broth, chicken broth can also be used for a richer flavor.
Cheese Alternatives: If you're not a fan of cheddar, try using Gruyere, Monterey Jack, or even a little Parmesan cheese.
Thickening the Soup: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it's simmering.
Thinning the Soup: If the soup is too thick, add a little more vegetable broth or water until it reaches your desired consistency.

Enjoy this comforting and delicious Broccoli Zucchini Cheddar Soup! It's perfect for a chilly day or any time you're craving a warm and cheesy bowl of goodness.

Conclusion:

This Broccoli Zucchini Cheddar Soup isn't just another soup recipe; it's a creamy, comforting, and surprisingly healthy bowl of goodness that deserves a permanent spot in your recipe rotation. I truly believe this is a must-try, and here's why: the vibrant green vegetables blend seamlessly with the sharp cheddar, creating a flavor profile that's both sophisticated and incredibly satisfying. It's a fantastic way to sneak in extra veggies for picky eaters (trust me, they won't even notice!), and it's quick and easy enough to whip up on a busy weeknight. The smooth, velvety texture is simply divine, making it a perfect starter, light lunch, or even a cozy dinner on a chilly evening. But the best part? It's incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a heartier meal, try topping it with some crispy bacon bits, croutons, or a dollop of sour cream or Greek yogurt. A sprinkle of fresh herbs like chives or parsley adds a lovely pop of color and freshness. If you're feeling adventurous, a swirl of hot sauce or a pinch of red pepper flakes will give it a delightful kick. Looking for variations? Absolutely! If you're dairy-free or vegan, you can easily substitute the cheddar cheese with a plant-based alternative. Nutritional yeast can also add a cheesy flavor. For a richer, creamier soup, consider adding a splash of heavy cream or coconut milk at the end. You can also experiment with different vegetables. Cauliflower, spinach, or even a handful of frozen peas would be delicious additions. If you want to add some protein, consider stirring in some shredded chicken or cooked white beans. I've personally made this soup countless times, and it's always a hit. It's become a staple in my household, and I'm confident it will become one in yours too. It's the perfect way to enjoy a comforting and nutritious meal without spending hours in the kitchen. It's also a fantastic way to use up any leftover broccoli and zucchini you might have lurking in your refrigerator. So, what are you waiting for? Grab your ingredients, dust off your soup pot, and get ready to experience the magic of this Broccoli Zucchini Cheddar Soup. I promise you won't be disappointed. It's a simple recipe with a big payoff, and I'm so excited for you to try it. Once you've given it a whirl, I'd absolutely love to hear about your experience! Did you make any modifications? What were your favorite toppings? Did your family love it as much as mine does? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps other readers discover the joy of this delicious and easy soup. Happy cooking, and I can't wait to hear from you! Let me know if you have any questions, and I'll do my best to answer them. Enjoy!