This Cheesy Zucchini Soup is the perfect way to use up your extra zucchinis! It’s easy to make, super cozy and it is packed with vegetables and protein. Make a double batch and freeze the rest for later. This veggie packed soup is great for lunch or dinner and can be enjoyed with crackers or crusty bread.
I’ve been seeing soup recipes all over my social media feeds lately and I think I’m finally ready to dip my toe into soup season! This Cheesy Zucchini Soup is perfect for that time when summer and fall come together. It’s warm and cozy but also full of fresh, vibrant flavors.
Why You’ll Love This Cheesy Zucchini Soup Recipe!
It uses up lots of zucchini – If you have tons of zucchini on hand right now, this soup is the perfect way to use them up! This recipe calls for 6-8 cups of zucchini, but you can easily make a double batch and freeze some for later.
It’s the perfect fusion of summer and fall – I love making zucchini soup this time of year because the weather is starting to cool down, but the gardens are still full of zucchini! It’s cozy, but also light and fresh.
Zucchini is good for you – Zucchini is loaded with fiber and water, so it helps keep your digestive system on track, keeps you hydrated and helps manage a healthy weight. It also contains antioxidants which help reduce inflammation inside of the body.
Zucchini Cheddar Soup Recipe Ingredients
Zucchini – This recipe calls for about 6-8 cups of zucchini. I used medium sized zucchini because I don’t love how soft the inside is once the zucchini gets really huge. If using one of the monster sized zucchini, you can add the entire thing in, or remove some of the white spongy inside before dicing it up. The soup does get blended up, so the large seeds shouldn’t be a problem. Yellow squash can also be used in addition to, or instead of zucchini.
Onion & Garlic – I like to add some yellow onion and fresh garlic in for extra aromatic flavor. Any color of onion can be used though. Also, feel free to use as much garlic as you like.
Veggie Broth – I like to use a vegetable broth concentrate that I just add into the water, but just use your favorite vegetable broth/stock. You could also just use water, but you may need to add some extra spices in to flavor it up.
Spices – I like to add either fresh or dried herbs for extra flavor. Thyme and rosemary are great, but parsley would also be a good addition.
Cheese – Sharp cheddar works well in this soup because it has great flavor and melts well. You can use any kind of cheese you prefer though.
How To Make The Best Creamy Zucchini Soup
Heat a large pot over medium heat and add a couple teaspoons of olive oil. Next, add in the diced zucchini and onion. Season with a pinch of salt and pepper and stir well. Cook zucchini and onion until softened, about 10 minutes, stirring every few minutes.
Add in the garlic and fresh herbs and cook for another minute. Pour in the vegetable broth, mix well, and let soup come to a simmer. Simmer for about 2-3 minutes and then turn heat off.
Carefully add the soup to a blender, or use an immersion blender in the pot. If using a blender, you may have to do two batches. Place the lid on top and blend soup until smooth and creamy, 1-2 minutes.
Add the soup back into the pot and place back on low heat. Add the shredded cheese in and stir soup until cheese is completely melted. Season with salt and pepper, to taste. Serve with crackers or bread, if desired. Enjoy!
Recipe Frequently Asked Questions
This zucchini soup recipe is gluten free, just make sure to use a certified GF broth.
Make this recipe vegan by using a vegan cheddar cheese substitute that melts well OR you can add a couple tablespoons of nutritional yeast in just before blending.
Can yellow squash be used instead of zucchini? Yes, just use the same amount of squash as you would the zucchini. You can also use a mixture of both summer squash.
Is this soup freezer friendly? Yes, allow soup to cool completely and then pack into a freezer friendly, air-tight container. Place in the freezer for up to 3 months.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
This Cheesy Zucchini Soup is the perfect way to use up your extra zucchinis! It’s easy to make, super cozy and it is packed with vegetables and protein. Make a double batch and freeze the rest for later. This veggie packed soup is great for lunch or dinner and can be enjoyed with crackers or crusty bread.
Ingredients
2 teaspoons olive oil, or favorite oil
6–8 cups diced zucchini
1 small yellow onion, diced
2–3 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cups vegetable broth
2 cups shredded sharp cheddar cheese
Salt and black pepper, to taste
Instructions
Heat a large pot over medium heat and add a couple teaspoons of olive oil. Next, add in the diced zucchini and onion. Season with a pinch of salt and pepper and stir well. Cook zucchini and onion until softened, about 10 minutes, stirring every few minutes.
Add in the garlic and fresh herbs and cook for another minute. Pour in the vegetable broth, mix well, and let soup come to a simmer. Simmer for about 2-3 minutes and then turn heat off.
Carefully add the soup to a blender, or use an immersion blender in the pot. If using a blender, you may have to do two batches. Place the lid on top and blend soup until smooth and creamy, 1-2 minutes.
Add the soup back into the pot and place back on low heat. Add the shredded cheese in and stir soup until cheese is completely melted. Season with salt and pepper, to taste. Serve with crackers or bread, if desired. Enjoy!
Add a taste of fall to your mornings with these sweet and flavorful Caramelized Apple Smoothies. You can make a batch of just the caramelized apples to have on hand for easy, fall-inspired breakfasts all season long. Make them extra fancy with a drizzle of caramel sauce!
The leaves are finally starting to turn beautiful colors and the morning air has been cool and crisp. We haven’t been apple picking yet, but it definitely feels like the season for it. Morning meals have shifted from cold cereal to warm oatmeal, but it’s never too cold for smoothies. These Caramelized Apple Smoothies are the perfect festive way to start your morning. They’re packed with sweet apple flavor and thickened with protein packed greek yogurt. You’ll love these banana free smoothies!
Why You’ll Love These Caramelized Apple Smoothies!
Fun and festive – We drink smoothies all year round, but it’s nice to have a fall-flavored smoothie this time of year. Apples and cinnamon are perfect for evoking that warm feeling that comes along with autumn.
Easy to make – These smoothies come together pretty quickly. The caramelizing of the apples takes about 5 minutes, but once done, you simply toss all the ingredients into the blender. You can also make a larger batch of caramelized apples so they’re prepped and ready to go into your smoothie first thing in the morning.
Great for breakfast – A delicious caramelized apple smoothie on a crisp fall morning is the perfect way to start the day. You can also experiment with adding protein powder, or other smoothie boosters, if you like.
Caramelized Apple Smoothie Recipe Ingredients
Apples – You can use any kind of apples you like for this smoothie recipe. We like Honeycrisp, and usually have them on hand. Granny Smith is a great option, too.
Applesauce – Applesauce is a great addition to these caramelized apple smoothies, as it reinforces the apple flavor, while helping to bulk the smoothie up.
Greek Yogurt – Plain, non-fat Greek yogurt is great for adding protein and thickness to the smoothie. You can also use regular yogurt, dairy-free yogurt or a banana, if you prefer.
Milk – You can use any kind of milk you like for these smoothies. I used a protein-packed soymilk, because that is what I prefer, but dairy milk also works well.
Flax Seed – I like to add some ground flax seed for its healthy fats, including omega-3s. Flax also promotes heart health and protects against certain cancers. You are welcome to leave the flax out.
Maple Syrup – If you want to add some extra sweetener, pure maple syrup or honey are a great options.
Caramel Sauce – The caramel sauce is totally optional, but it makes these apple smoothies feel extra special! I like to drizzle it inside the glass before pouring the smoothie in, as well as on top of the smoothie.
How To Make Fall Apple Smoothies
Make the caramelized apples. Peel and dice apple into small, bite-size pieces. You can make them whatever size you like, but I prefer to dice them pretty small so they have time to cook a little bit while caramelizing.
Heat a large pan over medium heat and add butter, apples, cinnamon and a pinch of salt. Mix together and cook until butter is completely melted. Next, add the coconut sugar and a splash of water (about 1 tablespoon). Mix everything together until apples are completely coated with sugar mixture. Allow to simmer for about 5 minutes, stirring once or twice, until sauce has thickened. Turn heat off and let apples cool for just a few minutes.
Add the apples to a blender. Next, add in the milk, yogurt, applesauce, cinnamon and flax meal. If you prefer a colder smoothie, you can add a handful of ice cubes. Blend on high until smooth, or desired texture is reached. Pour smoothie into a glass and enjoy!
Recipe Frequently Asked Questions
This recipe is already gluten free.
Make these smoothies vegan by using dairy free yogurt and milk.
Can these apple smoothies be prepped ahead of time? I like to prepare a big batch of the caramelized apples ahead of time, so I can quickly throw them in the blender each morning with the other ingredients. I would not suggest prepping the entire smoothie ahead of time.
How long do leftovers last? Smoothies don’t make for great leftovers, but if stored in the refrigerator, they might last a couple of hours.
How many smoothies does this recipe make? This recipe makes one large smoothie or two smaller smoothies.
What kind of apples should be used? You can use any kind of apple you like. I used a Honeycrisp, but for a more tart flavor, consider using a Granny Smith.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Add a taste of fall to your mornings, with these sweet and flavorful Caramelized Apple Smoothies. You can make a batch of the caramelized apples to have on hand for easy, fall inspired, breakfasts all season long. Make them extra fancy with a drizzle of caramel sauce!
Ingredients
1/2 cup milk, regular or dairy free
1/2 cup plain non-fat Greek yogurt
1/3 cup applesauce
1/4 teaspoon cinnamon, or more if desired
1 tablespoon ground flax meal or protein powder of choice, optional*
Caramelized Apples
1 extra large apple, peeled and diced into small pieces (about 2 cups)
1 tablespoon butter, regular or dairy free
1 teaspoon ground cinnamon
1 tablespoon coconut sugar, or brown sugar
1 1/2 tablespoons water
Instructions
Make the caramelized apples. Peel and dice apple into small, bite-size pieces. You can make them whatever size you like, but I prefer to dice them pretty small so they have time to cook a little bit while caramelizing.
Heat a large pan over medium heat and add butter, apples, cinnamon and a pinch of salt. Mix together and cook until butter is completely melted. Next, add the coconut sugar and a splash of water (about 1 tablespoon). Mix everything together until apples are completely coated with sugar mixture. Allow to simmer for about 5 minutes, stirring once or twice, until sauce has thickened. Turn heat off and let apples cool for just a few minutes.
Add the apples to a blender. Next, add in the milk, yogurt, applesauce, cinnamon and flax meal. If you prefer a colder smoothie, you can add a handful of ice cubes. Blend on high until smooth, or desired texture is reached. Pour smoothie into a glass and enjoy!
Notes
Make these smoothies special by drizzling some caramel sauce into the cup before adding in the smoothie!
Prep Time: 15 mins
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